Mung Dal Fritters - Baked Moong Dal Pakoda
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6
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Calories
61 kcal
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Course
Snacks
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Cuisine
Indian, Vegan, gluten-free
Mung Dal Fritters - Baked Moong Dal Pakoda
Description
This recipe starts by soaking moong dal until softened, then blending it with ginger, green chili, garam masala or curry powder, turmeric, salt, baking powder, cooking oil, and some water to form a thick batter. The thickness ensures the batter holds shape when baked, preventing flattening.
Freshly chopped cilantro, spinach (or rainbow chard), red onion, and minced garlic are folded into the batter for freshness, texture, and flavor complexity. Spoonfuls of the batter are dropped onto a parchment-lined baking sheet, lightly sprayed with oil, and baked at 425°F until edges are golden.
These fritters deliver a balance of earthy lentils, warming spices, and bright herbal notes. Sprinkling chaat masala after baking adds a tangy layer, enhancing the fritters’ flavor. They can be served with various chutneys or used as an addition to yogurt-based curries like kadhi.
Alternative preparation methods include using an aebleskiver pan for stovetop cooking or making chickpea flour or pancake versions. The recipe provides flexibility and multiple uses, adapting to different cooking styles or dietary preferences.
Ingredients
- 1 cup moong dal petite yellow lentils
- 1 inch ginger knob
- 1 green chili or cayenne to taste 1/4 tsp, hot
- 1/2 to 1 tsp garam masala or curry powder
- 1/2 tsp Turmeric
- 3/4 to 1 tsp salt
- 1 tsp baking powder
- 2 tsp neutral cooking oil generic cooking oil
- 1/3 cup water or more
- 1/2 cup cilantro loosely packed, finely chopped
- 1 1/2 cup spinach or rainbow chard loosely packed, lightly packed, finely chopped
- 3/4 cup onion heaped, red, finely chopped
- 3 cloves garlic minced
Instructions
- Soak the Mung dal in hot water for 15 minutes or 1 hour. Longer works best. Drain and add to blender. Add ginger, chili, garam masala, turmeric, salt, baking powder, oil and 1/4 cup water. Blend to a smooth thick batter. Add more water if needed. Keep the batter thick so it can hold its shape while baking. Thinner batter tends to flatten.
- Pre-heat the oven to 425 degrees F / 220ºc.
- Add the chopped cilantro, greens, onion and garlic and fold in. Using a Tablespoon or ice cream scoop, drop spoonfuls of the batter on parchment lined baking sheet.
- Lightly spray oil on top. Bake for 17 to 19 minutes until golden on the edges.
- Add sprinkle of chaat masala on the fritters (optional). Serve with chutneys Mint Cilantro Chutney or tomato chutney or ketchup or add to kadhi (non dairy yogurt sauce) or curry.
Notes
- For stovetop preparation, cook batter in a greased aebleskiver or appe pan, cooking covered 3-5 minutes per side.
- As an alternative, a chickpea flour batter can be used with added rice flour and non-dairy yogurt for texture variation.
- Moong Dal chillas can be made by spreading batter thinly on a skillet and served with ketchup or chutneys.
- Serve baked fritters with mint cilantro chutney, tomato chutney, ketchup, or add to non-dairy yogurt-based sauces like kadhi.
- Soaking dal longer enhances blister and softness, resulting in better batter consistency and final texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Calories | 61kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 324mg | 14% |
| Potassium | 260mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 53mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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