Crispy Moonglet | Veg Omelette | Hi-Protein Indian Pancake

Moong dal is one of the best available vegetable protein sources that can be sneaked in a lot of ways in our diet. This is a healthy breakfast option or an after school snacks. The only time taken is to soak the dal, and then it's quite easy to put together. As dals are hard to digest and so eno is added to make it light and fluffy. You can use a tsp of baking powder or baking soda instead of eno, but in that case add 2tbsp of curd to the batter.  Butter is added to enhance the flavours and gets a crispy top. You can use oil instead if you are allergic to butter or health conscious. But do try one with butter to know the difference. Check this out and enjoy if you are looking for a healthy protein alternative.  

Preparation time ~ 10 minutes

Soaking time ~ 2 hours

Cooking time ~ 15 minutes

Serves ~ 2 pancakes (6" size)

Author ~ Julie

Ingredients

split moong dal 1 cup

hing (asafoetida/kayam) 1/4 tsp

turmeric powder 1/4 tsp

salt to taste

butter, unsalted 2-4 tbsp

onion 1, fine chopped

corn 1/2 cup

capsicum or green bell pepper 1 fine chopped

carrot 1 small grated 

eno 1 tsp

ginger 1 tsp, fine chopped

green chillies 2 fine chopped

for garnish

ginger julienned 1 tsp

beetroot julienned 1/4 cup

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Method

• Wash and soak the split moong dal for 2–3 hours.
• Add the soaked dal to a blender jar and little water, grind to a smooth paste. Pour in a bowl and add salt, hing, turmeric powder. Add the chopped ginger, chopped green chillies, chopped coriander leaves.
• Add the corn, green bell pepper, grated carrot and little water to adjust the consistency.
• Add the eno just before making pancakes. Give a gentle mix and don't overdo the mixing.
• Heat a pan and add the butter. Add 3 ladleful of batter when hot. Add julienned ginger, beetroot and coriander leaves. 
• Cover & cook for 5 minutes, or till the edges look browned. Flip and cook on the other side for 2 minutes. Cut in quarters to cook the inside better, add butter as topping. Remove to a plate and make all other pancakes till the batter finishes.
• Enjoy warm with the green chutney or tamarind chutney.

NOTES

* Ginger can be added to the moong dal and ground.

* Butter adds flavour and crispiness to the pancakes. You can use oil instead for a low fat version.

* You can add any vegetables of your choice. Don't add more water while grinding, as the vegetables leave out water when mixed.

* Use small round pans so that the cooking takes less time.

* You can use a tsp of baking powder or baking soda instead of eno, but in that case add 2tbsp of curd to the batter.