Print

Moonglet (Indian Street Food Omelette)

Moonglet is a vegan Indian Street Food Omelette! There's no chickpea flour or tofu. Moonglet is high in protein, gluten free and healthy-ish!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 2 people 1x
  • Category: Breakfast, Main Course
  • Cuisine: Indian
Image of Moonglet Indian street food omelette and Ingrediants | cookingwithparita.com
Units Scale

Ingredients

  • 1 cup moong dal (yellow split peas)
  • 1 tsp grated ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp chilli powder
  • 2 tbsp water
  • 1/2 tsp pink salt (or to taste)

Per Moonglet

  • 1/4 tsp baking soda
  • 2 tbsp finely chopped tomato
  • 2 tbsp finely chopped onion
  • 2 tbsp finely chopped bell pepper
  • 1 green chilli

Toppings

  • grated beetroot
  • chopped coriander
  • 34 thinly sliced broccoli

Instructions

  1. Rinse moong dal a few times.
  2. Soak in water for 4 hours, then drain.
  3. Blend the moong dal with water. You might have to mix in-between blending. (I used my Nutribullet)
  4. Pour batter into a bowl, mix in grated ginger, ground turmeric and chilli powder.
  5. Divide batter in half.
  6. Add tomatoes, onions, bell pepper, chilli and baking soda. (Make one moonglet at a time!)
  7. Heat oil in a pan over low heat.
  8. Pour batter with the veggies into the pan.
  9. Gently press broccoli into the batter, spinkle grated beetroot and fresh coriander on top.
  10. Cover pan with a lid and cook for 3-4 minutes.
  11. Grease vegan butter around the edges of the moonglet.
  12. Carefully flip the moonglet, and cook for 2-4 minutes.
  13. While the other side is cooking create 2 slits into the moonglet (check out the youtube video)
  14. Spread vegan butter over the moonglet and into the slits.
  15. Flip moonglet once again and cook until crispy!
  16. Enjoy with my green chutney recipe or ketchup and hot sauce.

Notes

Recipe link for: Green Chutney

Nutrition

  • Calories: 151