moong dal pakoda

Moong Dal Pakoda | How to make Moong Dal Pakoda

What is Moong Dal Pakoda?

Deep-fried Indian snacks are absolutely mouth-watering, be it samosa, dahi vada, moong bhaji, etc. Fritters prepared using moong dal (with skin), flavored with green chilies and ginger, with the hint of garlic, the bite of coriander seeds and fennel seeds, and greenness of fresh coriander, are moong dal pakoda. This recipe makes absolutely crispy and crunchy moong dal bhajia. This recipe uses green moong dal. Generally, people associate dal, especially moong dal/yellow dal with dal fry recipe or other dal recipes. However, dal can be used to make healthy Indian snacks. With the use of yellow moong dal, you can prepare instant dhokla which is a healthy and tasty Indian snack prepared using dal.

Let’s talk about the ingredients for Moong Dal Pakoda:

No points for guessing that moong dal is used to make moong dal pakoda. Here you have a choice. You can use the yellow moong dal or the green one. I have used the green moong dal as the dal with skin gives crispier pakoda. Another snack using dal which I often make is the instant dal dhokla. For this recipe, I use the yellow moong dal. I also make idli using dal, will soon post the recipe for that too. As of now, let’s have a look at what is required to make moong dal pakoda:

Moong Dal: Moong dal with skin, chilke wali moong dal has been used. Soaking the dal for an hour or so is important.

Spices: Red chili flakes, whole coriander seeds, and fennel seeds have been used. You can also add little turmeric powder and garam masala powder.

Fresh Ingredients: A number of flavors have been added using a few fresh ingredients such as ginger, green chilies, and garlic. Garlic has been added in a little quantity but it adds a lot to the taste of moong dal pakoda. Chopped fresh coriander along with its stem also adds a lot of sapor. You can also add chopped onions. I personally don’t like onions in my dal pakoda.

Similar Recipes on the blog:

There are quite a number of recipes using dal on the blog. Many Indian snacks can be prepared with dal such as dal toast, dal chilla etc.

How to serve Moong Dal Pakoda?

Serve these hot and crisp with imli ki chutney and dhaniya ki chutney and adrak wali chai for weekend tea time.

How to make Moong Dal Pakoda

1.This recipe serves 2 persons.

moong dal pakoda

2.In a grinding jar add ½ cup of soaked hari moong dal and 2 tbsp of soaked chana dal, along with I inch of chopped ginger, 2 garlic cloves and 1 chopped green chili. Add as little water as required.

moong dal pakoda

3.Make a slightly coarse mixture. Do not grind it too fine.

moong dal pakoda

4.Take out the ground mixture in a mixing bowl. Add salt to taste, ½ tsp each crushed coriander seeds and fennel seeds, 1 tsp red chili flakes, a handful of chopped coriander leaves and a pinch of Eno.

moong dal pakoda

5.Mix well. Check and adjust the seasoning and consistency. The batter should have dropping consistency. Meanwhile heat oil for frying.

moong dal pakoda

6.Drop small portions in hot oil. Fry on medium flame initially and thereafter frying on high flame stirring continuously. If you fry on low flame the pakoda will absorb a lot of oil.

moong dal pakoda

7.Fry till brown.

moong dal pakoda

8.Serve hot. Bon appétit!

moong dal pakoda

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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