Moonglet

By blessmyfoodbypayal · blessmyfoodbypayal.com

Yield: 2

prepWash and soak 1 cup moong dal for 1 hour, then drain
1 cup moong dal	Grind dal, ginger & water to smooth batter	Whisk in rice flour, salt, cumin, turmeric & hing, 5 min	Fold in capsicum, corn, onion, chilli, coriander, beetroot & chilli powder	Stir in baking soda & water, whisk well	Pour batter, spread evenly, cover, cook low 4–5 min	Flip, cover, cook 2 min	Slit middle, add 1 tbsp butter, flip, add 1 tbsp butter, cook until crispy & brown
Small piece of ginger
3 tbsp water
1 tbsp rice flour
Salt to taste
1/2 tsp cumin seeds
1/4 tsp turmeric powder
2 pinches asafoetida/hing
2 tbsp capsicum, finely chopped
2 tbsp sweet corn
2 tbsp onion, finely chopped
1 green chilli, chopped
2 tbsp coriander leaves, chopped
Few pinches of red chilli powder
Few juliennes of beetroot
1/4 tsp baking soda
1/2 tsp water
1 tbsp oil	Heat oil & 1 tbsp butter in non-stick pan
3 tbsp butter, divided

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