Here's how to make crispy Moonglet at home in just 7 easy steps at home.

Soak & blend the dal, wash and soak 1 cup moong dal in water for 4-5 hours. drain excess water and blend it into a smooth batter using little water.

Prepare the batter, transfer the blended dal to a bowl, add turmeric powder, red chili powder, cumin seeds, salt, and mix well. let it rest for 10 minutes.

Add vegetables & baking soda, mix in chopped onions, capsicum, grated carrot, green chilies, and coriander leaves. just before cooking, add baking soda and mix well for a fluffy texture.

Heat the pan & add batter, heat a non-stick pan or tawa and grease it with oil or butter. pour a thick layer of batter and spread it slightly.

Flip & cook the other side, gently flip the moonglet, add more butter or oil, and cook the other side until golden and crispy. press gently to ensure even cooking.

Cook on low flame, cover and cook on low flame for 3-4 minutes until the base turns golden brown and crispy.

Serve hot, once both sides are golden and crispy, transfer to a plate and serve hot with green chutney or ketchup.