Instant Healthy Mini Moonglet

Cuisine: Indian
Course: Breakfast
Time: 20 minutes
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Start your day with the protein-packed Instant Healthy Mini Moonglets. A vegan and gluten-free version of a popular street food that works perfectly for breakfast or tiffin boxes.


  • 1 cup powdered dhuli or split yellow moong dal
  • 1/2 cup powdered oats
  • 2 tbsp rice flour
  • 1 tbsp ginger garlic paste
  • 1/2 tsp salt or to taste
  • 1/2 tsp Kashmiri red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp cumin powder (jeera)
  • 1/4 tsp asafoetida (hing)
  • 1 tsp baking powder
  • 1/2 tsp baking soda

For the topping

  • 1 medium onion finely chopped
  • 1 medium tomato finely chopped
  • 2 tbsp chopped capsicum
  • 1" piece of ginger finely chopped
  • 1-2 chopped green chillies
  • 1/2 tsp salt or to taste
  • 1/2 tsp Kashmiri red chilli powder
  • 3 tbsp chopped green coriander leaves


  • To begin, prepare the batter. In a large bowl, mix together powdered dhuli moong dal, powdered oats, rice flour, ginger garlic paste, salt, Kashmiri red chilli powder, turmeric powder, cumin seeds, and asafoetida.
  • Add water to form a batter of dropping consistency. Whip it well to incorporate air into it.Keep aside.
  • In another bowl, prepare the topping. Mix together finely chopped onion, tomato, capsicum, ginger, and green chillies. Season it with salt and Kashmiri red chilli powder. Mix well.
  • Before cooking, add a bit of water to the batter if it is too thick. Finally add baking powder and baking soda to the mixture. Mix.
  • Heat a tawa or a griddle. Grease it well with oil. On low heat, add a ladleful of the batter. Top it with the vegetables and some green coriander leaves. Press them down a bit.
  • Once the bubbles begin to appear, flip the moonglets over and cook until done.
  • The Instant Healthy Mini Moonglets are ready to serve. Serve them with ketchup or a dip of your choice.

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Instant Healthy Mini Moonglet