palak moong dal pakoda

Palak Moong Dal Pakoda | Pakora Recipe

What is Palak Moong Dal Pakoda?

This is a non-deep fried moong dal pakoda with the goodness of spinach, hint of ginger, garlic, and green chili, the bite of coriander seeds and fennel seeds; crunchy from outside and soft from inside. Pakoda is one of the most favorite snack recipes, especially evening snacks. Who won’t love a cup of masala tea with crunchy moong dal pakodas? But fritters are generally deep-fried. Good health comes with healthy eating. And the first step of healthy eating is a healthy breakfast. Palak moong dal pakoda makes perfect breakfast idea. So add it to your healthy diet and indulge.

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

Yellow moong dal and palak together, are associated with the dish dal palak. As such palak recipes are generally main course recipes and not often is palak included in the snacks recipes. But it adds to the taste of the snacks and dishes. Yellow dal is a great ingredient for healthy breakfast recipes. Let’s have a look at the ingredients required to make palak moong dal pakoda:

Yellow Dal: It is the most commonly used dal in Indian households if I can say so. And there can be so many recipes using yellow moong dal, be it the snacks recipes, breakfast ideas or main course dishes.

Palak: This recipe is a foolproof way of adding palak in the kids’ food.

Fresh Ingredients: Many fresh ingredients add to the taste of palak moong dal pakoda recipe, such as onions, garlic, ginger, green chilies, etc

Spices: Coarsely ground coriander seeds, fennel seeds, and red chili flakes add a lot of flavor to the moong dal pakoda.

Oil: The best part about this recipe is that it uses little oil. Moong dal pakoda has been cooked in an appam pan using very little oil.

Flours: Since the pakodas are not fried the required crunchiness calls for some additional ingredients. To make the pakodas crisp, rice flour has been added. Further gram flour has also been used for added flavor and softness.

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Yellow moong dal is a very versatile ingredient. One can make starters such as pakoda as well as a dessert such as moong dal halwa with it. Other than these, with an upset stomach, the first thing that comes to mind is the moong dal khichadi recipe. Apart from these, there are many more recipes using yellow dal. You can find them here.

How to serve Palak Moong Dal Pakoda?

Serve it hot with dhaniya ki chutney.

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How to make Palak Moong Dal Pakoda?

1.This recipe serves 4 persons.

palak moong dal pakoda

2.Add the soaked 1 cup moong dal in a grinding jar. Grind to make a paste. The paste should be smooth.

palak moong dal pakoda

3.Transfer the ground dal to a mixing bowl. Add the remaining ingredients i.e. 1 cup chopped spinach, 1 chopped onion, 2 tsp ginger paste, 2 tsp garlic paste, 2 tsp green chili paste, 2 tsp red chili flakes, salt to taste, 2 tbsp gram flour (besan) and 2 tbsp rice flour (chawla ka atta).

palak moong dal pakoda

4.Mix well. Add 2 pinch of Eno fruit salt or baking powder. Add few drops of water on it to activate it. Mix. Meanwhile heat an appam pan and add few drops of oil in it.

palak moong dal pakoda

5.Add the pakoda batter in the appam pan. Fry on low flame.

palak moong dal pakoda

6.Once golden brown from the bottom, flip the pakodas.

palak moong dal pakoda

7.Cook from the other side too, till golden brown from both the sides.

palak moong dal pakoda

8.Serve hot. Bon appétit!

palak moong dal pakoda

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About the Author

Author’s Name

Vini

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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