#1 Delhi’s Best Moong Dal Chilla/Moonglet
In this blog, we'll explore the origins, preparation methods, and serving suggestions for both Moong Dal Chilla and Moonglet, unlocking the secrets to mastering these homemade street food classics. So, grab your apron and get ready to embark on a flavorful journey that celebrates the rich heritage of Desi Street foods, one delicious bite at a time.Join us as we uncover the joys of homemade street food recipes, embracing the essence of Desi Street foods in the comfort of your own kitchen. Whether you're a seasoned chef or a passionate home cook, there's something truly special about recreating the flavors of the streets right in your own home.Let's dive in and discover the irresistible allure of yellow moong dal Chilla and homemade moonglet, bridging the gap between tradition and innovation in the world of Desi Street foods.
Equipment
- 1 x Bowl
- 1 x Lodge Cast Iron Pan
- 1 x spatula
Ingredients
- 1 cup moong dal
- 1 onion
- 1 green chili
- ¼ cup chopped capsicum
- ¼ cup sweet corn optional
- ¼ cup coriander leaves
- ½ teaspoon eno or ¼ teaspoon cooking soda
- ¼ teaspoon asafoetida
- Chaat masala optional, for sprinkling on top
- Salt to taste
Instructions
How to Make Moonglet or Moong Dal Chilla
- Begin by soaking the moong dal in water for a few hours or overnight. Once soaked, drain the water and rinse the dal thoroughly.
- In a blender, grind the soaked moong dal into a smooth batter. Transfer the batter into a mixing bowl.
- Finely chop the onion, green chili, capsicum, and coriander leaves. Add them to the batter.
- If using sweet corn, add it to the batter as well.
- Season the batter with asafoetida and salt, mixing well to incorporate the ingredients.
- Just before cooking, add eno or cooking soda to the batter and mix gently.
- Heat a non-stick pan or griddle over medium heat. Pour a ladleful of batter onto the pan and spread it evenly to form a thin pancake.
- Cook the chilla on both sides until golden brown and crisp.
- Once cooked, transfer the chilla to a serving plate and sprinkle with chaat masala for an extra burst of flavor.
- Serve hot with your favorite chutney or dipping sauce.