gluten-free recipes – The Pinch of Masala

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Serving: 2

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About the Recipe

Moonglet is a fluffy, protein-rich, street-style dish made from soaked moong dal and veggies — often called the “vegetarian omelette.” It’s crispy on the outside, soft inside, and perfect for breakfast or light dinner. With no eggs or maida, it’s light, filling, and trending across food lovers online.

I stumbled upon this gem during lockdown while binge-watching food reels. What started as a curiosity soon became a staple — my family now asks for it almost every week!

Fluffy vegetarian moonglet omelette made with moong dal and mixed vegetables, served in a skillet.

Ingredients

1 cup moong dal (soaked 4–5 hrs or overnight)

1 green chili

½ inch ginger

¼ tsp turmeric

Salt to taste

A pinch of asafoetida (hing)

½ tsp baking soda (optional, for extra fluffiness)

Veggies (mix-in):

¼ cup chopped onions

¼ cup chopped tomatoes (deseeded)

¼ cup capsicum (any color)

2 tbsp chopped coriander leaves

Optional: grated carrot, beetroot, spinach

Other:

Oil or ghee for shallow frying

Chaat masala for sprinkling

Instructions

1. Prepare the Batter:

Drain soaked moong dal and blend with green chili, ginger, turmeric, salt, and a splash of water until smooth but thick (like dosa batter).

Just before cooking, add baking soda and mix lightly (optional).

2. Mix the Veggies:

Fold in onions, tomatoes, capsicum, and coriander into the batter.

3. Cook the Moonglet:

Heat 1 tsp oil in a small nonstick pan or iron tawa.

Pour a ladleful of batter and spread slightly thick (like a mini pizza).

Cover and cook on medium flame for 3–4 mins till golden at the bottom.

Flip gently and cook uncovered until both sides are golden.

4. Garnish & Serve:

Sprinkle chaat masala. Serve hot with mint chutney or tomato ketchup.

Craving more healthy breakfast ideas? Check out my Oats Khichdi and Ragi Paratha.

Tips & Variations

For extra crisp edges, use a well-seasoned iron pan.

Add cheese or paneer inside for a fusion twist.

Make mini versions as party starters or lunchbox ideas.

FAQs

Q: Can I store leftover batter?
A: Yes! Store in the fridge for 1 day. Stir before use and add soda fresh.

Q: Can I make this without soaking?
A: Quick tip — soak in hot water for 1 hour as a shortcut.

About the Recipe

Ragi Paratha is a soft, gluten-free flatbread made using ragi flour (finger millet), either on its own or mixed with wheat flour. Mildly spiced, this paratha is light, earthy, and satisfying — ideal for those seeking wholesome, diabetic-friendly or fiber-rich meals.

Pair it with curd, pickle, chutney, or a simple dal for a balanced and delicious meal.

Ingredients (Makes 4–5 parathas)

1 cup ragi flour (nachni)

½ cup whole wheat flour (optional, for better binding)

1 green chili, finely chopped

1 inch ginger, grated

2 tbsp onion, finely chopped (optional)

2 tbsp coriander leaves, chopped

½ tsp ajwain (carom seeds)

Salt to taste

Water to knead

Ghee or oil for roasting

How to Make Ragi Paratha (Step-by-Step)

1. Prepare the Dough

1. In a mixing bowl, add ragi flour, wheat flour (if using), ajwain, salt, ginger, green chili, and coriander.

2. Slowly add warm water and knead into a soft, slightly sticky dough.

3. Apply a little oil on top and rest for 10–15 minutes.

> Note: Ragi flour has no gluten, so use light hands while rolling.

2. Roll the Paratha

1. Divide dough into equal balls. Dust with dry flour.

2. Roll each ball gently into a 5–6 inch disc. If sticky, roll between two sheets of butter paper or plastic.

3. Cook the Paratha

1. Heat a tawa. Place the rolled paratha and cook on one side until bubbles appear.

2. Flip and apply ghee or oil. Roast both sides till cooked and light brown spots appear.

3. Repeat for all parathas.

Serving Suggestions

Serve hot with curd and pickle

Pairs well with dal, chutney, or even jaggery-ghee for kids

Can be rolled and packed for lunchboxes

Tips for Soft Ragi Parathas

Mix wheat flour for easier handling and softness

Use warm water while kneading

Avoid overcooking — it can dry out quickly

Variations

Add mashed potato or grated paneer to the dough

Mix in spinach puree or beetroot for added nutrition

Skip onions to make it Satvik or vrat-friendly

Tag: gluten-free recipes

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