Vegetable Masala Moonglet (Diabetic Friendly)

Name: Vegetable Masala Moonglet (Diabetic Friendly)
Prep time: 10 s
Cook time: 15 s
Total time: 20 s
Yield: 5
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic (6 Grams); 1 Cup Moong dal (Soaked for 2-3 hr); 1/2 Unit Ginger (Chopped); 1/2 Teaspoon Turmeric Powder; 3/4 Cup Water; 3 Tablespoons Onion (Chopped); 2 Units Green Chillies (Chopped); 1 Teaspoon Cumin Seeds; 1/4 Cup Carrot (Grated); 3 Tablespoons Green Capsicum (Chopped); 1/2 Cup Beans (Chopped); 2 Tablespoons Coriander Leaves (Chopped); 1 Teaspoon Fruit Salt; 4 Teaspoons Oil; 1/2 Pinch Salt (To Taste)

(0)

20 Min

Easy

Ingredients

1 Sachet

MAGGI Masala-ae-Magic

1 Cup

Moong Dal

0.5

Ginger (Chopped)

0.5 Teaspoon

Turmeric Powder

0.75 Cup

Water

3 Tablespoons

Onion (Chopped)

Green Chillies (Slit)

1 Teaspoon

Cumin Seeds

0.25 Cup

Carrot

3 Tablespoons

Green Capsicum (Chopped)

0.5 Cup

Beans

2 Tablespoons

Coriander Leaves (Chopped)

0.25 Teaspoon

Baking Soda

4 Teaspoons

Oil

0.5 Pinch

Salt (To Taste)

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Nutrition Value

Carbohydrates

19.13 g

Energy

149.34 kcal

Fats

4.61 g

Protein

6.82 g

Information per serving

Step 1
10 Min

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.

Vegetable Masala Moonglet (Diabetic Friendly)

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Vegetable Masala Moonglet (Diabetic Friendly)

Ingredients

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Export ingredients

Nutrition Value

Instruction

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Step 2

Step 3

Step 4

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02

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Recipe PDF

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