Masoor Dal Pakoda | Lal Masoor Dal Ke Pakode
User Reviews
5
Masoor Dal Pakoda | Lal Masoor Dal Ke Pakode
Description
This Masoor Dal Pakoda recipe combines soaked and drained red lentils blended into a coarse paste with roasted cumin seeds, chopped green chilies, onions, ginger-garlic paste, coriander leaves, rice flour, and salt. The mixture is carefully balanced in consistency to hold shape during frying without added water. Deep-frying the fritters in hot oil until evenly crisp and golden creates a crunchy exterior while keeping the interior tender.
The pakodas are typically served hot with chutneys, making them a favored snack or appetizer in Indian cuisine. Their texture includes a crispy crust from frying and soft, flavorful insides with herbal and spicy notes from the seasoning and fresh ingredients.
For best results, heat oil sufficiently before frying and maintain a medium flame to ensure even cooking without burning. The batter can be prepared ahead of time with frying done just before serving, or pakodas can be partially fried and finished fresh. This recipe omits baking soda but allows its inclusion for additional lightness if desired. Adjust chili level for spice tolerance.
Ingredients
- 1 cup masoor dal or 200 grams
- 2 onion medium size, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1-2 green chili chopped
- 3-4 tablespoon Coriander leaves fresh, finely chopped
- 1 tablespoon rice flour
- salt as required
- cooking oil for deep frying
Instructions
- Wash and Soak the masoor dal in water for 2-3 hours.
- Drain the excess water from dal and set aside.
- Dry roast the cumin seeds on a tawa or skillet over medium flame until fragrant. Then transfer to a plate and set aside.
- Now in a blending jar take the soaked masoor dal, roasted cumin seeds, and chopped green chili and blend it to a coarse paste. Do not add any extra water.
- Transfer to a bowl add chopped onions, ginger-garlic paste, chopped coriander leaves, rice flour, and salt. Mix well and set aside.
- Heat sufficient oil in a pan. Once the oil is hot enough, take small portions of the mixture at a time and add one by one in the hot oil. Then immediately keep the flame in medium and fry them until crisp and golden from all the sides. Keep flipping them in between.
- Drain them on absorbent paper. Follow the same process to do all the pakodas.
- Serve these hot with your favorite chutney and enjoy with your friends and family.
Notes
- Blend the soaked lentils into a coarse paste without adding extra water to maintain the right texture.
- Adjust the amount of green chili according to your desired spice level.
- Use enough oil and heat it well before frying to achieve crisp, golden pakodas.
- You can prepare the batter in advance and fry the pakodas just before serving for freshness.
- Alternatively, fry pakodas halfway, store drained, and fry again when ready to serve for fresher texture.
- Baking soda is optional; if used, add ¼ teaspoon just before frying to lighten the batter.
User Reviews
Overall Rating
5
You'll Also Love
Puff Pastry Tartlets with Roasted Pear, Caramelized Red Onions, Goat Cheese and Spicy Honey Drizzle
