moong dal pakoda | moong dal vada | moong dal bhajiya

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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:

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

Moong Dal Pakoda

4.89 from 9 votes
Moong dal pakora is a mildly spiced fried fritters made from yellow mung lentils.
Prep Time 4 hrs
Cook Time 30 mins
Total Time 4 hrs 30 mins

Cuisine Indian, Mumbai Street Food
Course: Snacks

Servings 2 to 3
Units

Ingredients

  • 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
  • cup water or as required
  • salt as required
  • oil for deep frying or shallow frying

Instructions

making 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 pakora 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 sauce.

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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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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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27 Comments

  1. Hi.. I really like the recipes on Ur page.. have tried so many.. always turn out good.

  2. Thanks a lot dear for this amazing recipe… just one doubt can we add onion in this pakoras???5 stars

  3. 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

    1. 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.

  4. Hi i had a doubt. My moong dal bhajiya burst after i put it in oil?
    Why is it so ??5 stars

    1. the batter has become thin and thats why it has burst in oil. the batter has to be of medium consistency.

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