Green Moonglet

Steps

1. 1

   Grind the batter

   Mung bean·2 cupGreen chilli·2 pieceCoriander leaves·1 handfulNutritional yeast·1 tbsp

   • Add soaked green moong, 0.5 cup water, 2 green chillies, coriander leaves, and nutritional yeast to a blender.
   • Blend into a smooth, thick batter — add water only if needed to help it blend.
   • The consistency should be similar to thick pancake batter.
2. 2

   Season the batter

   Salt·1 tspRed chilli powder·1 tspGaram masala·1 tspBaking soda·1/4 tsp

   • Transfer the batter to a bowl.
   • Add salt, red chilli powder, garam masala, and baking soda.
   • Mix well to combine — the baking soda will make the moonglet fluffy.
3. 3

   Add the vegetables

   Onion·1 mediumBell pepper·1/2 pieceGreen chilli·2 piece

   • Fold in the chopped onion, bell pepper, and remaining 2 green chillies into the batter.
   • Stir until the vegetables are evenly distributed.
4. 4

   Cook the moonglet

   Olive oil·2 tbsp

   • Heat a non-stick pan over medium heat and add a little olive oil.
   • Pour a ladleful of batter onto the pan and spread gently into a round shape.
   • Cover with a lid and cook on low-medium flame for 2-3 minutes until the top looks set.
   • Flip carefully, add a drizzle of oil, and cook the other side for another 2-3 minutes until golden.
   • Serve hot with mint chutney or your favourite dip.

Macros per serving