BM #124 Week 2 Day 2 - 

Moonglet is a glorified Moong Dal Dosa also known as Pesarattu in Telugu. A few months earlier, this version became very popular in the social media and was a popular street food as well.

Since Pesarattu is popular with my family, I was sure this vegetable version would be accepted and sure enough I have been making this quite often now.

Ingredients - 

Moong Dal 1/2 cup
Rice 1 Tbsp (Optional - I didn't use it)
Salt as needed 
Green Chili-Ginger paste 2 tsp or as needed
Onion, Chopped 1/4 cup
Carrot Grated 2 Tbsp
Coriander leaves, finely chopped 2 Tbsp
Cumin Seeds 1/2 tsp
Asafotida 1/4 tsp
ENO fruit Salt 1/4 tsp (Or Baking Soda)
Oil or Butter or Ghee 1 Tbsp (adjust as needed)

Method Of Preparation -

Wash and soak moong dal and rice (if using) in about 3 cups of water for about 3-4 hours.

Drain and grind in a mixer adding as little water as possible to make a fine batter.

The consistency of the batter should be slightly thicker than Dosa batter. Add cumin seeds, salt, asafotida and green chili-ginger paste and mix well.

Using a beater or whisk, whisk the batter to aerate it. The batter would become light and airy.

Add the vegetables using. I used onion, carrot and coriander leaves. Divide the batter into two portions and work with one portion at a time. 

Whisk one portion of the batter well. Sprinkle about 1/8th tsp of ENO and about a teaspoon of water and gently mix.

Heat a 1 inch high pan. The pan I used is 6 inches in diameter.

Add oil/ghee or butter to the pan so that the whole pan is greased.

Pour the prepared portion of the batter into the pan and ensure that the batter is evenly spread by tilting the pan. Do not use a ladle to spread the batter.

Cover and allow it to cook until the underside is cooked and turns a shade of golden brown.

Remove the cover, flip and let the second side cook. Using a spatula, gently divide the moonglet into four equal halves and pour more oil/ghee or butter in the slits made.

Flip the moonglet once more to make both sides crispy and golden brown.

Remove to a cooling rack and continue with the rest of the batter.

Slice the moonglet into 4 portions and serve with chutney of your choice.


Preparation Time 20 minutes (soaking + grinding time = 4 hours)
Makes 2 moonglets
Posted by Harini R on Sunday, July 11, 2021


  1. Suma Gandlur Says:
  2. My pesarattu hating family too loves this airy, crispy version moonglet. :) This is a protein rich and nutritious breakfast option. In fact, we had the today for dinner.

  3. Srivalli Says:
  4. I have been happy knowing this got popular in spite of it being a lighter version of pesarattu..:)..your plate looks so good..

  5. Sowmya :) Says:
  6. I totally missed that trend but this moonglet looks sumptuous and delicious. Should work great as breakfast and dinner

  7. Radha Says:
  8. I would love to try this version. This looks amazing and delicious, and this is a great breakfast. Bookmarking this recipe. Thanks for sharing.

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