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Moonglet: The Ultimate High-Protein Street-Style Breakfast

Course Breakfast, High Protein Meal recipes
Cuisine Indian, street food
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 1/2 cup dry yellow moong dal soaked for 2–3 hours or overnight
  • 1/2 inch ginger
  • Splash of water as needed for blending
  • Salt to taste
  • 1/4 cup finely chopped carrots red bell pepper, green bell pepper, and green chilies
  • 1 tsp rice flour
  • 1 tsp cumin seeds
  • 1/2 tsp chili flakes
  • Cooking oil spray 2 sprays per moonglet
  • Fresh mint-coriander chutney for serving

Instructions

  • Make the Moong Batter: Drain the soaked yellow moong dal completely. Transfer to a blender with a tiny splash of water and blend into a smooth, thick batter. Transfer to a bowl and set aside.
  • Mix Veggies & Seasonings: In a separate bowl, combine finely chopped carrots, bell peppers, and green chilies. Pour the blended moong dal batter over the veggies, then add cumin seeds, chili flakes, salt, and rice flour. Mix thoroughly.
  • Heat the Skillet: Heat a non-stick tawa or cast-iron skillet over medium heat. Lightly spritz with water to check the temperature.
  • Pour & Cook: Scoop a generous ladleful of the batter onto the hot pan, spreading it slightly outward into a thick, neat circle.
  • Spray & Crisp: Apply 2 light sprays of cooking oil around the edges and over the top. Cook on medium heat until the bottom turns deep golden brown and crispy (about 2–3 minutes).
  • Flip & Finish: Carefully flip the moonglet using a spatula and cook the other side until fully golden and set.
  • Serve: Serve piping hot straight from the tawa alongside fresh green chutney!

Notes

  • Soaking the Dal: Don’t skip soaking! Soaking yellow moong dal for at least 2–3 hours ensures the batter blends completely smooth and cooks up light and tender.
  • Batter Consistency: Keep the moong batter thick and pourable (similar to pancake batter). If it’s too watery, it won't hold its shape properly on the tawa.
  • Cast-Iron Tawa: Using a cast-iron skillet helps achieve that authentic street-style crunch and golden crust.
  • Low-Medium Heat: Keep the flame steady so the exterior gets crispy without burning before the inside cooks through.