firstly, soak 1 cup moong dal for 30 minutes. you can increase the soaking time to up to 1 hour.
drain off the water and blend to smooth paste.
transfer the moong dal paste to a large mixing bowl.
add ¼ tsp turmeric, 2 tbsp rice flour and ¾ tsp salt.
beat and mix well forming a nice thick batter.
take 2 ladleful of batter into a small bowl.
add ½ tsp cumin, 1 chilli, ½ tsp ginger paste, 2 tbsp onion, 2 tbsp tomato and 2 tbsp capsicum.
mix well making sure everything is well combined.
now heat a pan and spread 2 tsp oil.
once the pan is hot, add ½ tsp eno fruit salt, 2 tbsp water to the batter and mix gently.
once the batter turns frothy, pour onto the hot pan.
sprinkle chilli powder and 1 tbsp coriander.
cover and simmer for 2 minutes or until the base are cooked well.
now flip over and press gently.
make a good slit in the centre and 1 tbsp butter in the centre.
simmer for a minute or until the is cooked completely.
finally, enjoy moonglet with green chutney and tamarind chutney.