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Mung Dal Fritters - Baked Moong Dal Pakoda
4.8 from 66 votes

Mung Dal Fritters - Baked Moong Dal Pakoda

Mung Dal Fritters, or Baked Moong Dal Pakoda, are savory, spiced lentil fritters made by blending soaked moong dal with ginger, green chili, and aromatic spices. Mixed with fresh herbs, spinach, onions, and garlic, and then baked until golden edges form, these fritters offer a crisp exterior with a tender interior, suitable for snacks or accompaniments.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Calories: 61 kcal
Course: Snacks
Cuisine: Indian, Vegan, gluten-free

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

    Cup of Yum
  1. 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.
  2. Pre-heat the oven to 425 degrees F / 220ºc.
  3. 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.
  4. Lightly spray oil on top. Bake for 17 to 19 minutes until golden on the edges.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 61

% 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.