moong dal pakoda recipe | moong dal vada recipe | moong dal bhajiya recipe

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moong dal pakoda recipe, moong dal vada recipe, moong dal bhajiya recipe

moong dal pakora recipe - mildly spiced fried fritters made from yellow mung lentils.

4.75 from 4 votes
total time:
270minutes

moong dal pakoda recipe with step by step photos. these moong dal pakoda also known as moong dal bhajiya is a popular and tasty street food snack from mumbai. these are fried fritters made from yellow mung lentils and mildly spiced.

MOONG DAL PAKODA RECIPE, MOONG DAL VADA RECIPE, MOONG DAL BHAJIYA RECIPE

in mumbai, we used to buy these moong dal pakoras from a shop outside borivali west station. the moong dal bhajiyas, they would make would be so soft and porous and i would wonder how. in fact moong dal does not give a soft texture like the vada or fritters made from urad dal.

so i suspect they would add some urad dal in the bhajiyas to give a really soft texture as the taste also would be a bit different. they would also add whole coriander seeds and black pepper in the fritters. i usually make a coarse powder of both and add them.

this moong dal pakoda recipe is easy. you can soak the moong lentils overnight or for 3-4 hours. you can serve the bhajiyas with coriander chutney or tamarind chutney or tomato sauce. they are a good option for a tea time snack.

if you are looking for more pakoda recipes then do check:

moong dal pakoda recipe

4.75 from 4 votes
Prep Time:4 hrs
Cook Time:30 mins
Total Time:4 hrs 30 mins
moong dal pakora recipe - mildly spiced fried fritters made from yellow mung lentils.
moong dal pakoda recipe, moong dal vada recipe, moong dal bhajiya recipe
Course:snacks
Cuisine:indian,mumbai street food
Servings:2 -3

INGREDIENTS FOR moong dal pakoda recipe

(1 CUP = 250 ML)
  • 1 cup yellow mung lentils (moong dal)
  • 1 or 2 green chilies, chopped roughly
  • ½ inch ginger, chopped (adrak)
  • 1 pinch asafoetida (hing)
  • 1 teaspoon whole black pepper (sabut kalimirch)
  • 1 teaspoon coriander seeds (sabut dhania)
  • cup water or as required
  • salt as required
  • oil for deep frying or shallow frying

HOW TO MAKE moong dal pakoda recipe

making moong dal pakoda batter

  • soak moong dal in enough water for about 3-4 hours or overnight. drain the water and add them to the grinder.
  • add the chopped green chilies, ginger and asafeotida. add water and grind to a smooth paste. you can add some more water if required.
  • 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.

frying moong dal pakoda

  • heat oil for deep frying in a kadai or pan.
  • drop spoonfuls of the moong dal batter in medium hot oil and fry till crisp and golden.
  • drain the moong dal bhajiya on paper napkins to remove excess oil.
  • serve the moong dal pakoda hot or warm with coriander chutney, tamarind chutney or just plain tomato ketchup.
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steps to make moong dal pakoda recipe

1. soak moong dal for about 3-4 hours or overnight. drain the water and add them to the grinder. add the chopped green chilies, ginger and asafoetida. add 1/8th cup water and grind to a smooth paste. remove the whole batter in a bowl.

moong dal bhajiya batter

2. coarsely crush the black pepper and coriander seeds in a mortar-pestle. add these to the ground moong dal batter. add salt too. mix well and stir the batter vigorously for a few minutes.

adding spices to moong dal batter

3. heat oil for deep frying in a kadai or pan. drop spoonfuls of the batter in medium hot oil.

frying moong dal bhajiyas

4. fry the moong dal pakoras till crisp and golden.

frying moong dal bhajiyas

5. drain the moong dal pakoda on paper napkins to remove excess oil.

moong dal bhajiya, moong dal pakora

serve the moong dal pakoda hot or warm with coriander chutney, tamarind chutney or just plain tomato ketchup.

moong dal bhajiya recipe, moong dal pakora recipe


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namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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27 comments/reviews

  1. These moong dal bhajias r nt authentic ones,
    In batter oil is added n soda to make it soft
    Plus the batter is kept for 3 hours aside so it release all d water
    Coarsly grinded spices r used wid adrak, green chili, ajwain, black pepper , dhaniya … etc
    N dal used is not skinless… wid skin n den skin is drained out while washing, so it gives extremely soft pakora

    • ayushree, thanks for your inputs. these pakoras are the way we have relished them close to our place in mumbai. i have not mentioned anywhere that they are authentic or not authentic. there are various ways a particular recipe can be made and thus these moong dal bhajiya recipe will also have many variations.

      in fact a simple dish like dal is made with many variations in each home. so here for a dal recipe, what can be an authentic or not authentic dal. of course there are some recipes which cannot be changed or are a signature dish of a particular region, city or community and yes these recipes will have authenticity.

      also thanks for sharing your method. i will give a try and if possible will add the recipe too.

  2. Hi Dassana, your recipe is excellent. I have tried your moong bhaijiya. It’s superb 🙂

  3. Too good web..tasty recipes…u cn also modify n cook to ur taste so…over all nice..worth tryin

  4. Dassana, your recipes are just splendid and you’ve taken so much trouble to follow a specific pattern – photos with steps and then a concise recipe. This is so useful to the reader. Keep up the good work and many blessings and much good will for sharing so generously, the labour of your research,
    hard work, effort and creativity.

  5. not exactly like badas of dahi bada. urad dal badas have a different taste and texture. they are more soft and fluffy. if you mix both moong dal and urad dal, then the texture and taste is different.

  6. Hi Dassana, one doubt. you have mentioned that urad daal gives a soft texture to the bhajiyas. But in this recipe you have not added urad daal. why? I would like to know when adding urad daal any changes in the other ingredients? and also the ratio please. thank you very much for all the recipes you are posting. It is really helpful.

    • hi nimmi, i have not added urad dal as this recipe is moong dal pakora. so obviously since its moong dal i have not added urad dal 🙂 but i have tried with urad dal and the texture becomes a bit softer than this one. you can use 3/4 cup of moong dal and 1/4 cup urad dal. rinse and soak both of them in enough water for at least 3 to 4 hours or overnight. you might need to reduce the water while grinding as urad dal absorbs quite a good amount of water. if you add more water, then the pakoras will absorb more oil. so i suggest to just add less water than mentioned in this recipe. and in case, the batter becomes slightly thin, then add some sooji/rava (about 1 to 1.5 tbsp) and it will thicken the batter and also make the pakoras crisp.

  7. Hey Dassna, I tried all your recipes so far all were good and excellent.. Thank you for the great recipe…. God bless U

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