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, herbs, spices and are mildly spiced.
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 or any chutney of your choice. You can also have them with roti or sandwiched between bread slices.
They are a good option for a tea time snack and we specially prepare them during monsoons or the winter season.
If you are looking for more Pakoda recipes then do check:
Steps to make moong dal pakoda recipe
1. In a bowl soak moong dal for about 3-4 hours or overnight. Drain the water and add them to the grinder.
Then add 1 to 2 roughly chopped green chilies, ½ inch chopped ginger and 1 pinch of asafoetida (hing).
Also add 1/8th cup of water and grind to a smooth paste. Remove the whole batter in a bowl.
2. Coarsely crush 1 teaspoon whole black pepper and 1 teaspoon coriander seeds in a mortar-pestle. Add these to the ground moong dal batter. Add salt as required. Mix well and stir the batter vigorously for a few minutes.
3. Heat oil for deep frying in a kadai or pan. Once the oil becomes medium hot then drop spoonfuls of the batter in the oil.
Depending upon the size of kadai you can fry more or less pakoras at a time. Just make sure there is enough space between the pakoras and the kadai is not overcrowded.
TIP: You can use any neutral flavored oil with high smoking point. Or you can use peanut oil also. I fry them either in peanut oil (in winters) or in sunflower oil.
4. Fry the moong dal pakoras till crisp and golden. You will have to flip them a couple of time for even cooking. Once done, remove them with a slotted spoon draining as much oil as possible.
5. Drain them on paper napkins to remove excess oil.
Serve the moong dal pakoda hot or warm with coriander chutney or tamarind chutney or mint chutney or just plain tomato ketchup. A cup of ginger tea or masala chai can also be served with them.
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Moong Dal Pakoda
- 1 cup yellow mung lentils (moong dal)
- 1 or 2 green chilies, chopped roughly
- ½ inch ginger, chopped
- 1 pinch asafoetida (hing)
- 1 teaspoon whole black pepper
- 1 teaspoon coriander seeds
- ⅛ cup water or as required
- salt as required
- oil for deep frying or shallow frying
making pakoda batter
- In a bowl, 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 pakora batter in medium hot oil and fry till crisp and golden. You will have to flip the pakoras a couple of times for even cooking.
- Once the pakora becomes crisp and golden then remove them with a slotted spoon draining as much oil as possible in the kadai.
- Then drain the moong dal bhajiya on paper napkins to remove excess oil.
- Serve the moong dal pakoda hot or warm with chutney varieties like coriander chutney or mint chutney or tamarind chutney or just plain tomato sauce. You can serve it with any green chutney. They makes for a good evening snack accompanies with tea.
- The recipe can be doubled or tripled.
- You can use any neutral flavored oil with a high smoking point to fry the pakoras.