Famous Moonglets of Karol Bagh recreated first time at home to 90% accuracy. With moong dhuli daal batter, onions, green peppers, hari mirch and corn.
Recipe (Beta Version) : Wash and soak dhuli moong ki daal overnight. In the morning, grind it fine with water. Keep in fridge(can be kept for 2-3 days). At the time of making moonglets, whisk heavily after adding salt and some baking powder(I did as an experiment). Add finely chopped onions, green capsicum, green chillies and corn cut from a bhutta. Chopped green coriander and ginger julienne can also be added.
Put some melted butter/oil in an 8'' non-stick pan. Pour substantial amount of batter so as to creat a thickness of 1/2 to 3/4'' thickness. Flame should be medium low all throughout. Cover the pan. After 3-4 minutes, flip the moonglet and roast the other side. On the top side make cross cut till 1/2 thickness and pour some oil/melted butter in the cuts. Again flip and cook for about total 12-15 minutes till moonglet is properly cooked and browned. The final consistency comes out to be about 90% of the Karol Bagh one but definitely more tasty and healthier.
PS : Your suggestions to improve it are most welcome.