Moonglet recipe, Moong dal chilla street food style

Moonglet, Moong dal chilla or cheela is a delicious snack with just the ingredients at home. Soft and fluffy inside, crispy outside.

I have seen this moong dal chilla in instagram quiet a few times and it was too tempting for me. Somehow I relate it to adai or thavala adai. I was searching for recipe and all I could see were the cheela version, thin and soft. But the one I see in videos of Instagram is coarse batter. Only thing I knew was they were adding something like cooking soda or eno. So I referred this video for eno measurements.

It is such a delight to watch how they prepare the moonglet by adding sweet corn, onion, capsicum in it just for the batch. Top it with coriander leaves. As they flip they slit into 4 and pour the melt butter to add crispiness. Isn’t it tempting? I was really wondering if I could recreate same thing at home.

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3.67 from 9 votes

Moonglet, moong dal chilla

Moonglet is a delicious snack with just the ingredients at home. Soft and fluffy inside, crispy outside. This is a version of moong dal chilla. Quick video, step wise pictures.

Course Breakfast

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time 1 hour

Servings 3 Moonglets

Equipments (Amazon Affiliate links)

• Lodge cast iron pan

Cup measurements

Ingredients

• 1 cup moong dal
• 1 onion
• 1 green chilli
• 1/4 cup chopped capsicum
• 1/4 cup sweet corn optional
• 1/4 cup coriander leaves
• 1/2 tsp eno or 1/4 tsp cooking soda
• 1/4 tsp asafoetida
• Chaat masala Optional for sprinkling on top
• Salt as needed

Instructions

• Soak moong dal for an hour. Grind to a coarse paste without making it watery.
• You can make the moonglet immediately. Mix well with salt, other chopped ingredients. Add eno just before making.
• Mix to make a fluffy batter.
• Heat a heavy bottomed pan with generous oil or butter.
• Pour 2 ladle full of batter to make a thick (adai/ uthappam/ pancake) chilla.
• Cook covered patiently to give a golden crust.
• Flip carefully and continue cook in the other side. Slit open with spatula itself into 4 and pour melt butter or oil.
• When both sides are golden and crisp, take out and serve immediately.
• For low calorie version, you can make thin cheela and just smear oil as needed.

Video

Notes

• For low calorie version, you can make thin cheela and just smear oil as needed.

Let see how to make Moonglet :

1. Soak moong dal for an hour.
   
2. Grind to a coarse paste without making it watery.
   
3. You can make the moonglet immediately. Mix well with salt, other chopped ingredients.
   
4. Add eno just before making. Mix to make a fluffy batter.
   
5. Heat a heavy bottomed pan with generous oil or butter. Pour 2 ladle full of batter to make a thick (adai/ uthappam/ pancake) chilla. Cook covered patiently to give a golden crust.
   
6. Flip carefully and continue cookin the other side. Slit open with spatula itself into 4 and pour melt butter or oil. When both sides are golden and crisp, take out and serve immediately.
   

Serve as such or with green chutney best. Sprinkle chaat masala if needed.