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Moong Dal Pakoda/Moong Dal Bhajiyas/Moong Dal Vada
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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
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 4 hours
Total Time 4 hours 30 minutes
Servings 6 servings
Calories
Author Recipe by Chits

Equipment

  • 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.
    Moong Dal Pakoda/Moong Dal Bhajiyas/Moong Dal Vada
  • Serve Moong Dal Pakoda hot with Green Chutney along with hot Tea. Sprinkle a little more Chaat Masala over the pakodas while serving.
    Moong Dal Pakoda/Moong Dal Bhajiyas/Moong Dal Vada

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.