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Masoor Dal Pakoda | Lal Masoor Dal Ke Pakode
5 from 15 votes

Masoor Dal Pakoda | Lal Masoor Dal Ke Pakode

Masoor Dal Pakoda are crispy fritters made by blending soaked red lentils with aromatic spices, herbs, and chopped onions. The thick, coarse batter is deep-fried until golden and crunchy, offering a savory snack with a satisfying texture and balanced flavor.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 5 people
Course: Snacks
Cuisine: Indian

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

    Cup of Yum
  1. Wash and Soak the masoor dal in water for 2-3 hours.
  2. Drain the excess water from dal and set aside.
  3. Dry roast the cumin seeds on a tawa or skillet over medium flame until fragrant. Then transfer to a plate and set aside.
  4. 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.
  5. Transfer to a bowl add chopped onions, ginger-garlic paste, chopped coriander leaves, rice flour, and salt. Mix well and set aside.
  6. 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.
  7. Drain them on absorbent paper. Follow the same process to do all the pakodas.
  8. 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.