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

4.75 from 4 votes

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.

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 vadas 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 good option for a tea time snack.

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

moong dal pakoda recipe below:

moong dal pakoda recipe, moong dal vada recipe, moong dal bhajiya recipe
4.75 from 4 votes
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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.

course snacks
cuisine indian, mumbai street food
prep time 4 hours
cook time 30 minutes
total time 4 hours 30 minutes
servings 2 -3
author dassana amit

ingredients (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 recipe

making moong dal pakoda batter:

  1. soak moong dal in enough water for about 3-4 hours or overnight. drain the water and add them to the grinder.
  2. add the chopped green chilies, ginger and asafeotida. add water and grind to a smooth paste. you can add some more water if required.
  3. coarsely crush the black pepper and coriander seeds in a mortar-pestle.
  4. add these to the ground moong dal batter. add salt and mix well.
  5. stir the batter vigorously for a few minutes.

frying moong dal pakoda:

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

few steps to make moong dal pakoda or vada 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

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



25 thoughts on “moong dal pakoda recipe | moong dal vada recipe | moong dal bhajiya recipe

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

    • welcome anushka. you can add onions in the moong dal pakora batter.

  2. 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.

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

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

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

    • thanks frank for sharing positive feedback.

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

    • Thanks Dr Komal

  6. Hi Nice website, same batter can be used for Andhra pesarattu.

    • thanks sreedevi for the suggestion.

  7. Looks Yummy..will try it soon

    • sure.

  8. 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.

    • thanks a lot sonia for your kind comment. much appreciated.

  9. 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.

  10. Perfect, soft and very tasty pakoras. Will make this again! added a little urad dal to this. made it very delicious.

    Michelle

    • thanks michelle

  11. 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.

  12. All of these recipes look wonderful! The pictures are great too. Thanks!

    • welcome brian

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

    • thanks sylvia. god bless you too 🙂

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