Moong Dal Pakoda | Moong Dal Bhajiya | Moong Dal Vada
User Reviews
5
Moong Dal Pakoda | Moong Dal Bhajiya | Moong Dal Vada
Description
Moong Dal Pakoda are prepared by soaking split moong dal for hours, then grinding it with green chilies, ginger, and asafoetida into a smooth batter. Coarsely crushed black pepper and coriander seeds blend in, adding aromatic warmth and spice. Stirring the batter vigorously before frying introduces air bubbles, which contribute to a lighter, fluffier fritter texture.
The fritters are deep fried in hot neutral oil until crisp and golden brown on all sides. Flipping several times during frying ensures even cooking and a crispy exterior. These pakodas offer a combination of spicy, herbaceous flavors with a tender interior, making them a classic Indian snack.
Variations include using moong dal with skin or whole green moong beans for different textures and flavors. Adjusting chili amounts controls the heat level. The recipe can be scaled for larger or smaller batches, and oils like sunflower or peanut are recommended for frying due to their high smoke points.
Ingredients
For soaking moong dal
- 1 cup moong dal (split and hulled mung lentils)
- 1.5 cups water or as required, for soaking moong lentils
More Ingredients
- 1 or 2 green chilies - chopped roughly or ½ to 1 teaspoon, chopped
- 1 inch ginger - chopped
- 1 pinch asafoetida (hing)
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- ⅛ cup water or as required, for grinding the lentils
- salt as required
- neutral cooking oil as required for deep frying or shallow frying, generic cooking oil
Instructions
Making moong pakoda batter
- In a bowl, soak moong dal in enough water for about 3 to 4 hours or overnight. Drain the water and add them to a grinder or blender.
- Add the chopped green chilies, ginger and asafoetida. Add water and grind to a fine and smooth consistency. You can add some more water if required while grinding.
- Coarsely crush the black pepper and coriander seeds in a mortar-pestle.
- Add these to the ground moong dal batter. Add salt and mix well.
- Stir the batter vigorously for a few minutes as this helps in aerating the batter.
Frying moong dal pakoda
- Heat oil for deep frying in a kadai or pan.
- Drop spoonfuls of the pakora batter in medium hot oil and fry till crisp and golden.
- When the pakodas look light golden, turn over them gently and continue to fry.
- You will have to flip the pakoras a couple of times for even cooking.
- Once the pakora becomes crisp and golden then remove them with a slotted spoon draining as much oil as possible in the kadai.
- Then place the moong dal bhajiya on paper napkins to remove excess oil.
- Serve the moong dal pakoda hot or warm with chutney varieties like coriander chutney or mint chutney or tamarind chutney or just plain tomato ketchup. You can serve it with any green chutney. They makes for a good evening snack accompanies with tea.
Notes
- Using moong dal with skin or whole green moong beans changes texture and flavor slightly due to the husks.
- Add extra green chilies to increase the spiciness of the pakora.
- Vigorously stirring the batter before frying helps make the pakodas lighter and fluffier.
- Use neutral, high smoke point oils like sunflower or peanut oil for deep frying.
- This recipe can be easily scaled up or down to make more or fewer pakoras.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 559mg | 23% |
| Potassium | 40mg | 1% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 142IU | 3% |
| Vitamin B2 (Riboflavin) | 0.01mg | |
| Vitamin B3 (Niacin) | 0.1mg | |
| Vitamin B6 | 0.01mg | |
| Vitamin C | 6mg | 7% |
| Vitamin E | 6mg | |
| Vitamin K | 3µg | |
| Calcium | 41mg | 4% |
| Vitamin B9 (Folate) | 1µg | |
| Iron | 3mg | 17% |
| Magnesium | 6mg | 2% |
| Phosphorus | 6mg | |
| Zinc | 0.1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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