Mix Dal Moonglet

Published On April 13, 2018
In Article
By Sandhya Harsh
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Prep Time
310 Minutes
Cook Time
12 Minutes
Difficulty Level
Advanced

Ingredients

Chana Dal/Split bengal gram - 1/2 Cup
Moong Dal/Split green gram - 1/2 Cup
Tuvar Dal/Split Pigeon peas - 1/4 Cup
Black Urad Dal/black gram - 1/4 Cup
Ginger-Green chilli paste - 1 Tablespoon
Green Chillies - 2 to 3 or as per taste
Eno fruit salt (optional) - 1/2 Teaspoon
Salt - to taste
Onion finely chopped - 1/4 Cup
Tomatoes finely chopped - 1/4 Cup
Capsicum finely chopped - 1/4 Cup
Peas - 1/4 Cup or less
Cheese slices cut into pieces - Few (optional)
Coriander chopped - 3 Tablespoon
Ajwain/carom seeds - 1/2 Teaspoon
Crushed coriander seeds - 1/2 Teaspoon
Mustard seed - 1/2 Teaspoon
Sesame seeds - 1/2 Teaspoon
Oil/Butter - as required

Instructions

Wash and Soak the dals for 4-5 hours.drain Grind to a fine paste in a grinder with the ginger-garlic paste and green chillies.
Add crushed coriander seeds and ajwain seeds to the batter. Add the salt and mix.
Heat a frying pan ( mandatory) Smear it with a bit of butter/oil. Mix the eno (if adding) in the dal batter and whip it up.
Add mustard and sesame seeds to the oil/butter and immediately pour this batter into the hot pan. Keep the heat low to medium.
Cook without lid for a few minutes. Then cover with a lid and cook for 5-7 mins. Check the thick pancake piercing with a knife to see if it’s cooked through If it isn’t cook it for a few more moments.
Flip the pancake. Cook for a few minutes and as the underside starts getting a crust flip it one more
Now use a pizza cutter and cut it across making about 8 triangles on the pan itself.
Tear open each triangle like petals. to leave a thin crust underneath and each petal will be thick.
Layer the crust with cheese and chopped veggies. And then press all the petals back into place.
One can toss all the veggies into a tspn of oil/butter in a pan for a min or 2 anf season with salt and black pepper (and herbs too), before adding it to the moonglet.
Now flip the moonglet again. So cover the pan with a plate hold the plate down with your palm , hold the handle of the pan with the other hand and deftly toluene it down.
The moonglet is now turned down in the plate. Slide it back into the pan.
Put in some butter and cook it on a medium flame for 5-7 minutes. Flip it back the same way. It’s done.
Serve hot with sauce/dip/chutney of your choice and garnish with some micro greens or fresh coriander.

Servings : 3
Ready in : 322 Minutes
Recipe Type : Snacks

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.