MUNCHY MOONGLETTE
INGREDIENTS:
1 cup of moong dal (soaked for five hours before preparing) 1/2 tbsp of cumin powder 1 tbsp of ginger-chilli paste salt to taste 1 tbsp of olive oil 1 cup grated cheese
1 cup of moong dal (soaked for five hours before preparing) 1/2 tbsp of cumin powder 1 tbsp of ginger-chilli paste salt to taste 1 tbsp of olive oil 1 cup grated cheese
METHOD:
Drain the moong dal and grind it in a processor until a thick, nonlumpy mix is formed. Add the remaining ingredients to the mixture and mix well. Now, heat oil in a flat non-stick pan and spread the dough evenly using the back of a serving spoon. Pour the mixture evenly on the surface of the pan. Turn the dal pancake over, and make sure it is slightly brown from both the sides. Spread out 2 tbsp cheese and fold it into half on the pan itself. Leave for about 15 seconds and take it out on a plate. It’s a great breakfast option as moong dal has very low fat content, and is rich in Vitamin A, B, C, E as well as calcium, iron, potassium and fibre.
Drain the moong dal and grind it in a processor until a thick, nonlumpy mix is formed. Add the remaining ingredients to the mixture and mix well. Now, heat oil in a flat non-stick pan and spread the dough evenly using the back of a serving spoon. Pour the mixture evenly on the surface of the pan. Turn the dal pancake over, and make sure it is slightly brown from both the sides. Spread out 2 tbsp cheese and fold it into half on the pan itself. Leave for about 15 seconds and take it out on a plate. It’s a great breakfast option as moong dal has very low fat content, and is rich in Vitamin A, B, C, E as well as calcium, iron, potassium and fibre.
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