Dal Omelette

Ingredients

 for batter: 

 1 cup moong dal 

¼ tsp turmeric 

2 tbsp rice flour 

 ¾ tsp salt

for 1 moonglet: 

½ tsp cumin 

1 chili (finely chopped) 

ginger paste  1/2 tsp

onion 1 medium (finely chopped) 

tomato 1 (finely chopped) 

capsicum 2 tbsp (finely chopped) 

 oil   2 tsp 

Eno fruit salt   1/2 tsp 

water  2 tbsp 

chili powder a small pinch 

coriander (finely chopped)  1 tbsp 

butter   1 tbsp

METHOD

 

• firstly, soak 1 cup moong dal for 30 minutes. you can increase the soaking time to up to 1 hour.
• drain off the water and blend to smooth paste.
• transfer the moong dal paste to a large mixing bowl.
• add ¼ tsp turmeric, 2 tbsp rice flour and ¾ tsp salt.
• beat and mix well forming a nice thick batter.
• take 2 ladleful of batter into a small bowl.
• add ½ tsp cumin, 1 chili, ½ tsp ginger paste, 2 tbsp onion, 2 tbsp tomato and 2 tbsp capsicum.
• mix well making sure everything is well combined.
• now heat a pan and spread 2 tsp oil.
• once the pan is hot, add ½ tsp eno fruit salt, 2 tbsp water to the batter and mix gently.
• once the batter turns frothy, pour onto the hot pan.
• sprinkle chili powder and 1 tbsp coriander.
• cover and simmer for 2 minutes or until the base are cooked well.
• now flip over and press gently.
• make a good slit in the centre and 1 tbsp butter in the centre.
• simmer for a minute or until the is cooked completely.
• finally, enjoy moonglet with green chutney and tamarind chutney.
   

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