Strain the soaked dal and grind it to a smooth batter along with ginger and turmeric powder. Add little water if required.
Step 2
9 Min
Transfer the batter in a mixing bowl. Add chopped onion, green chillies, cumin seeds, carrot, capsicum, beans, MAGGI Masala-ae Magic and mix well. Adjust salt to taste. Mix fruit salt and remaining water and mix gently.
Step 3
9 Min
Heat a small pan over medium heat. Add a few drops of oil and spread it evenly. Pour a ladleful of the moong dal mixture onto the skillet and spread it gently to form a round shape like a pancake. Drizzle a few drops of oil around the edges of the moonglet, cover it with a lid, and cook on medium-low heat until the bottom side turns golden brown and crispy. Carefully flip the moonglet to cook the other side.
Step 4
4 Min
Once both sides are cooked and crispy, remove the moonglet from the pan. Repeat the process with the remaining moong dal mixture until you've made all the moonglets.
Step 1
of
4
Strain the soaked dal and grind it to a smooth batter along with ginger and turmeric powder. Add little water if required.
Step 2
of
4
Transfer the batter in a mixing bowl. Add chopped onion, green chillies, cumin seeds, carrot, capsicum, beans, MAGGI Masala-ae Magic and mix well. Adjust salt to taste. Mix fruit salt and remaining water and mix gently.
Step 3
of
4
Heat a small pan over medium heat. Add a few drops of oil and spread it evenly. Pour a ladleful of the moong dal mixture onto the skillet and spread it gently to form a round shape like a pancake. Drizzle a few drops of oil around the edges of the moonglet, cover it with a lid, and cook on medium-low heat until the bottom side turns golden brown and crispy. Carefully flip the moonglet to cook the other side.
Step 4
of
4
Once both sides are cooked and crispy, remove the moonglet from the pan. Repeat the process with the remaining moong dal mixture until you've made all the moonglets.
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