Moonglet is the vegetarian version of omelette. This Protein rich dish is best suitable to kick start the day! Using millet poha along with moongdal gives an excellent soft texture and a great taste. Include this dish regularly in your breakfast delicacies and reap the health benefits.
Ingredients:
- 1 Cup Split Yellow Moong Dal
- 1 Cup Any Millet Poha/Aval/Flakes
- 1/2 Cup Grated Carrots
- 1/2 Cup Finely Chopped Coriander Leaves
- 1/2 Cup Finely Chopped Onions
- 5 - 6 Green Chillies
- 1 Tsp Salt
- 1 Tsp Salt
- 1 Tsp Salt
Directions:
- Wash and soak moong dal for 2 hours. Drain. Wash and soak poha for 30 minutes. Drain.
- Using a mixie, first grind green chillies and salt coarsely. Then add moong dal and grind to a fine batter without adding water.
- Next grind poha finely without adding water. Mix both batters well. Now add coriander leaves and carrots. Add half a cup of water and make the batter to pouring consistency.
- Heat a tawa, pour some batter, spread and oil. Sprinkle onions on top. Cover with a lid and cook on medium heat. Once the top portion becomes dry, flip and cook the other side.
- Serve hot with green chutney or tomato ketchup.
Note:
- Any millet poha can be used for this recipe.
- Grated beetroot/fresh turmeric can be added instead of carrots to make beetroot moonglet and turmeric moonglet.
- Can sprinkle some fresh pepper powder on top while cooking.