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.