Moong Dal Pakoda, a very crispy and tasty pakoda made with protein rich moong dal. Usually for Pakoda, we use besan, rice flour, onion or veggies along with spices and then deep fry the pakora till they are crispy. Instead of using conventional besan and rice flour, we are going to soak the moong dal, grind it to coarse paste and then add onion, coriander leaves, spices and deep fry the pakora. Coarsely ground moong dal gives a nice crispy texture to the pakoda. Since the dal needs to get cooked and becomes crispy, each batch of deep frying takes more time than conventional pakoda.
Tips for making Moong Dal Pakoda Recipe
- Soak moong dal atleast for 2 hours.
- While grinding soaked dal, do not add water. Grind it to a coarse paste. If you want the texture of the pakoda to be soft, then you can grind the moong dal to smooth paste.
- Along with onions, we can add grated carrot, or we can saute onion, carrot, potato, beans and add it to batter.
- Coarsely Crushed Pepper-Cumin-Coriander gives a nice flavor and spice to the batter. Along with this spice, we can also add Chaat masala.
- While deep frying keep in low flame and deep fry patiently till the pakoda is golden brown. Do not keep the flame high, then the pakoda turns red soon and gets burnt.
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Recipe Card for Moong Dal Pakoda Recipe | Moong Dal Vada Recipe :
Moong Dal Pakoda Recipe | Moong Dal Vada Recipe
Moong dal pakoda is a very crispy and tasty snack made with moong dal, onion, coriander leaves and other Indian spices. Relish with Ketchup or Coriander Chutney and enjoy this delicious snack!
Servings 5 people
Calories 90kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
- Mixing Bowl
Ingredients
- 1 Cup Moong Dal 1 Cup - 250ml
- 3 Green Chili
- 1 inch Ginger
- 1 tsp Peppercorns
- 1 tsp Cumin Seeds
- 1 tsp Coriander seeds
- 1 Onion Finely chopped
- ¼ Cup Coriander Leaves Chopped
- 1 tsp Salt
- 2 Cups Oil For Deep Frying
Instructions
Soaking Dal
- Take moong dal in a vessel. Add water to soak the dal. Set aside for 2 hours.
Making Moong dal batter
- After 2 hours, drain water from soaked moong dal and take it to mixer jar along with green chili and ginger.
- Grind the dal to a coarse paste without adding any water. The batter should be thick and not be runny. Take the moong dal batter in a mixing bowl.
Making Spice Powder
- Take pepper, cumin and coriander seeds in a mixer jar.
- Grind it to a coarse powder. Set this aside.
Prepare Pakoda mixture
- To the moong dal batter, add finely chopped onion, coriander leaves, pepper-cumin-corinader powder and salt. Mix well. Pakoda mixture ready!
Deep Frying Pakoda
- Heat 2 cups of oil in a heavy bottomed pan. Once the oil is hot enough, drop 4-5 small portion of pakoda mixture gently in oil. We don't need to shape the pakoda. we can just take a small portion of mixture and drop in oil.
- Keep in low to medium flame and deep fry the pakoda till they are golden brown and crispy.
- Take out the fried pakoda and place in a paper towel to drain excess oil. Repeat the same for the rest of the pakoda mixture.
Serving Time
- Relish the Pakoda with Ketchup or Coriander chutney!
Nutrition
Serving: 30g | Calories: 90kcal | Carbohydrates: 15g | Protein: 7g | Fat: 2g
INSTRUCTIONS WITH STEP BY STEP PICTURES
SOAKING DAL
- Take moong dal in a vessel. Add water to soak the dal. Set aside for 2 hours.
MAKING MOONG DAL BATTER
- After 2 hours, drain water from soaked moong dal and take it to mixer jar along with green chili and ginger.
- Grind the dal to a coarse paste without adding any water. The batter should be thick and not be runny.
- Take the moong dal batter in a mixing bowl.
MAKING SPICE POWDER
- Take pepper, cumin and coriander seeds in a mixer jar.
- Grind it to a coarse powder. Set this aside.
PREPARE PAKODA MIXTURE
- To the moong dal batter, add finely chopped onion, coriander leaves, pepper-cumin-corinader powder and salt.
- Mix well. Pakoda mixture ready!
DEEP FRYING PAKODA
- Heat 2 cups of oil in a heavy bottomed pan. Once the oil is hot enough, drop 4-5 small portion of pakoda mixture gently in oil. We don’t need to shape the pakoda. we can just take a small portion of mixture and drop in oil. Keep in low to medium flame and deep fry the pakoda till they are golden brown and crispy.
- Take out the fried pakoda and place in a paper towel to drain excess oil. Repeat the same for the rest of the pakoda mixture.
SERVING TIME
- Relish the Pakoda with Ketchup or Coriander chutney!
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