Chits Kitchen

Moong Dal Pakoda or Moong Dal Vada is a quick and easy fritter recipe prepared from Moong Dal, Spices and few Herbs. It is flavourful, crunchy and healthy snack recipe loved by people of every age group. People very often serve this pakoda when guests arrive at home. It is so because it is quick to prepare and take very less time. People in many parts of the country refer Pakodas as Bhajiyas. So Moong Dal Pakodas is also referred as Moong Dal Bhajiyas. There are many Pakoda Recipes that I often prepare at home. But Moong Dal Pakoda is one of my favourite pakoda recipes.

Pakoda Recipes can be prepared with different ingredients and vegetables and with different variations. It is one of the most common snacks during monsoon season. Raining outside and having Pakodas inside the home makes the feeling even more joyful.  Among all the pakodas, the most common one is the Onion (Pyaaz) Pakoda. It is very frequently prepared in Indian homes. However Moong Dal Pakoda is no less. It is even more tastier and flavourful.

Moong Dal Pakoda is an ideal evening snack recipe that goes very well with a cup of Tea. It is soft from inside and crunchy from outside. Soaked Moong Dal and Rice Flour are the two most important ingredients of this popular and tasty street food snack. However, if you want you can skip Rice Flour. We add Rice Flour to the batter to add crispiness to the pakodas. Before preparing this recipe, Moong Dal is soaked in water over night or for few hours.

To prepare Moong Dal Pakoda, take the soaked Moong Dal in a mixer grinder jar. Add Dry Red Chilli, Chopped Ginger and required amount of Water into the jar. Blend all the ingredients to make a thick batter. Take the batter in a large bowl and add Rice Flour, Coriander Powder, Black Pepper Powder, Asafoetida, Chopped Coriander Leaves and Salt. Mix the batter with spices uniformly.

Now heat Oil in a pan or kadai over medium heat. When the oil becomes hot drop small amount of batter in oil. The batter will initially settle down. If the batter floats to the surface of the oil, it means it is the right temperature to cook the pakodas. Now drop the batter in small bites with the help of spoon or with hand. Cook the pakodas under low to medium heat till it is crisp and golden in colour. Take it out from the oil and place them over tissue paper or kitchen towel to absorb the excess oil. In the same manner prepare the pakodas for the remaining batter.

Hot and spicy Moong Dal Pakoda is ready to serve. Serve it hot with Green Chutney or Sauce along with hot Tea or Coffee. You can also serve it with Masala Tea. Sprinkle some Chaat Masala over the pakodas before serving to make it even tastier.

Try our other Pakoda Recipes such as Aloo Pyaaz Pakoda, Aloo Pakoda, Paneer Pakoda, Methi Pakoda, Gobi Pakoda, Bread Pakoda and Gobi Methi Pakoda.

In addition you can also visit our Breakfast Recipes and Sweets recipes:

Halwa Recipes

Sandwich Recipes

Parantha Recipes

Kheer Recipes

Mithai (Sweets)

Let’s start preparing the tasty and delicious Moong Dal Ke Pakode…

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Moong Dal Pakoda/Moong Dal Bhajiyas/Moong Dal Vada

Moong Dal Pakoda is a quick to make snack recipe prepared from Moong Dal paste. Moong Dal thick paste is prepared by grinding soaked Moong Dal along with Spices and Herbs. It is then fried in oil till it is crispy to make the pakoda.

Course Appetizer, Breakfast, Snacks, Starters

Cuisine Indian, Maharashtrian, North Indian, Punjabi, |Gujarati

Keyword Moong Dal Bhajiya, Moong Dal Pakoda

Preparation Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6 servings

Calories

Author Recipe by Chits

Equipments:

• Heavy base kadai
• Mixer Grinder

Ingredients:

• 1 cup Moong Dal
• 3 tablespoon Rice Flour (Optional)
• 2 small piece Dried Red Chilli
• 1/2 inch Chopped Ginger
• 1 teaspoon Coriander Powder
• 1 teaspoon Black Pepper Powder
• A pinch Asafoetida
• 3 tablespoon Chopped Coriander Leaves
• Water as required (For preparing paste)
• Salt to taste
• Oil for deep frying or shallow frying
• Chaat Masala for sprinkling

Instructions:

Making Moong Dal Batter (Thick Paste):

• Take the Moong Dal in a large bowl and soak it in Water for 3-4 hours or for overnight.
• Wash the dal and transfer it to mixer grinder jar. Add Dry Red Chilli, Chopped Ginger and required amount of Water.
• Grind all the ingredients till a smooth thick paste is formed.
• Take out the paste in a large mixing bowl.
• Add Rice Flour, Coriander Powder, Black Pepper Powder, Asafoetida, Chopped Coriander Leaves and Salt.
• Mix all the Spices and Herbs with the thick paste properly so that they are evenly spread all through the paste. Keep the batter aside.

Frying Moong Dal Pakoda:

• Now heat Oil in a pan or kadai over medium heat.
• When hot, drop small amount of moong dal paste in it. If it sinks and then comes back to the surface, it means, the temperature is right to cook the pakodas.
• Now drop the Moong Dal paste in small bites with the help of spoon or with hand.
• Under Low to medium heat, cook the pakodas till they are crisp and golden in colour.
• Take out the pakodas from the oil and place them over kitchen towel or tissue paper to absorb excess oil.
• In the same manner prepare the pakodas for the remaining batter. Moong Dal Pakoda is ready to serve.
• Sprinkle Chaat Masala over the Pakodas and give a toss so that the masala mixes evenly all over the pakodas.
  
• Serve Moong Dal Pakoda hot with Green Chutney along with hot Tea. Sprinkle a little more Chaat Masala over the pakodas while serving.
  

Notes:

1. After grinding the Moong Dal, do not leave it idle for long time or else it will ferment and the taste will be ruined. Prepare it instantly.
2. Rice Flour is added while preparing the paste. It is done so as to get crispier pakodas. It is optional and you can skip it.
3. Coarse Black Pepper and Coriander Powder can be also used to prepare the thick paste of Moong Dal in place of fine powder.
4. To check the right temperature of oil, drop a small amount of moong dal paste in oil. It will initially sink and then come to the surface. This is the right temperature to make the pakodas.
5. The thickness of the Moong Dal batter should be proper. It should neither be too thick nor too thin. So while preparing the batter, do remember to add water as per requirement that too little by little.
6. If you want to prepare the batter quickly, you can add all the ingredients in the mixer grinder jar at once. That is, add the spices and rice flour with the soaked moong dal and then prepare the thick paste.
   7. To add spiciness to the pakodas, you can use Red Chilli Flakes while preparing the batter.