Green Moong Dal Pakoda – Moong Dal Fritters
Green Moong Dal Pakoda is a crispy, delicious, and tasty deep fried dish. These fritters are made with split moong dal, urad dal, onions, coriander leaves, and a few spices. The bite-sized pakoras make a perfect tea time snack or an appetizer to enjoy with some tomato ketchup or green chutney.
These green moong dal pakoras are one of the most lip smacking recipes. These make a vegan, gluten-free, and dairy-free snack recipe. The moong dal fritters are so easy to make, work as amazing snacks for gatherings, and taste so flavorful.
Moong dal pakoda is very popular in the Northern parts of India. It is generally prepared during festivals in many households. There are different ways of making these fritters, you can simply add some veggies like cabbage, spinach, garlic, or mint in the recipe before frying.
The moong split dal and urad dal is soaked for a few hours and later ground into a coarse texture. It makes the green moong dal pakoda very crunchy from the outside and soft from inside.
Pakoras are made in various ways using various veggies or paneer, dipped into chickpea flour batter, and later deep fried. Green moong dal pakoda is made by soaking the dal, grinding it into coarse texture, and combining it with onions, cilantro, and some spices. After that the small portion of the mixture is deep fried to make them perfectly crispy and amazing.
Ingredients
- Moong split dal
- Urad dal
- Onion
- Ginger
- Green chillies
- Coriander leaves
- Cumin seeds
- Red chili powder
- Turmeric powder
- Salt
- Fruit salt (Eno)
- Oil
Green Moong Dal Pakoda Step By Step Recipe
Triple wash both the dals and soak them into 5 cups of water for 4 hours.
Drain the water and transfer them to the grinding jar or food processor.
In a grinding jar, add green chillies, cumin, turmeric, red chili powder, and salt.
Grind the mixture into a coarse texture by adding a very little water – around 3-4 tbsp if needed.
Transfer the dal mixture to a mixing bowl. Combine onions, coriander leaves, and mix everything well.
Line a plate with a paper towel to remove excess oil from the fried pakoras.
Add some Eno into the mixture and quickly mix it together. Do not over mix the batter.
Heat some oil in a kadhai (pan), on medium high heat. To check if the oil is hot enough, drop a small ball of a mixture in the hot oil. If it rises immediately that means the oil is ready for frying.
Once the oil is hot, lower the temperature to medium.
Take a small portion of the mixture with one spoon at a time and slowly drop it into the hot oil. Fry 6-8 small pakoras depending upon the size of your pan. Do not overcrowd the kadhai while frying the pakoras.
Flip the pakoras with a fork one at a time or with a slotted spatula once they turn golden brown for about 40 seconds.
Fry the pakoras until golden brown from the other side as well.
Transfer the pakoras to a lined plate using a slotted spatula to drain off the excess oil.
Repeat the same process until the mixture is finished and serve them hot.
Tips For Making Green Moong Dal Pakoda
- Grinding the dals with minimum water is important to make them more crispy from the outside.
- The coarse texture of the dal mixture keeps the pakoras crispy for a long time.
- If your mixture becomes too runny, add some breadcrumbs and fry the green moong dal pakoda.
- Fruit salt can be added to make the pakoras light and airy but it’s completely optional.
- Deep fry the green moong dal pakoda until golden brown on medium heat to keep them crispy for a longer period of time. Do not fry them over a high heat or else pakoras will not get cooked from inside.
Variations
- You can use regular yellow moong dal instead of moong split dal in the recipe.
- Adding chopped onions is optional in the recipe.
- Combine cabbage, garlic, carrots, spinach, or mint in the mixture for an additional dose of veggies.
- Make the pakoras in an appam maker for a non fried and healthy snack option.
How To Store Green Moong Dal Pakoda?
Green moong dal pakoda tastes best when served hot and fresh.
Store the leftovers in an airtight container for 4 days in the refrigerator. You can store them in a freezer safe container or bag for 2 months.
Reheat them in the oven to 350℉ (180℃) for 6-8 minutes before serving.
How To Serve Green Moong Dal Pakoda?
Serve them as a side dish, starter, snack, or appetizer with your favorite ketchup, dip, green chutney, or on its own.
You can enjoy the green moong dal pakoras in sandwiches if you wish.
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Green Moong Dal Pakoda – Moong Dal Fritters
Ingredients
- 1 cup Moong split dal with skin
- 1/4 cup Urad dal/skinned split black gram
- 1 large Onion chopped
- 1 inch Ginger sliced
- 2 Green Chillies cut into 2-3 pieces
- 1/4 cup Coriander leaves chopped
- 1 tsp Cumin seeds
- 1/4 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1 1/4 tsp Salt or as required
- 1/4 tsp Fruit salt/ENO optional
- 2 cup Oil for frying
Instructions
- Triple wash both the dals and soak them into 5 cups of water for 4 hours.
- Drain the water and transfer them to the grinding jar or food processor.
- In a grinding jar, add green chillies, cumin, turmeric, red chili powder, and salt.
- Grind the mixture into a coarse texture by adding a very little water – around 3-4 tbsp if needed.
- Transfer the dal mixture to a mixing bowl. Combine onions, coriander leaves, and mix everything well.
- Line a plate with a paper towel to remove excess oil from the fried pakoras.
- Add some Eno into the mixture and quickly mix it together. Do not overmix the batter.
- Heat some oil in a kadhai (pan), on medium high heat. To check if the oil is hot enough, drop a small ball of a mixture in the hot oil. If it rises immediately that means the oil is ready for frying.
- Once the oil is hot, lower the temperature to medium.
- Take a small portion of the mixture with one spoon at a time and slowly drop it into the hot oil. Fry 6-8 small pakoras depending upon the size of your pan. Do not overcrowd the kadhai while frying the pakoras.
- Flip the pakoras with a fork one at a time or with a slotted spatula once they turn golden brown for about 40 seconds.
- Fry the pakoras until golden brown from the other side as well.
- Transfer the pakoras to a lined plate using a slotted spatula to drain off the excess oil.
- Repeat the same process until the mixture is finished and serve them hot.
Notes
- Grinding the dals with minimum water is important to make them more crispy from the outside.
- The coarse texture of the dal mixture keeps the pakoras crispy for a long time.
- If your mixture becomes too runny, add some breadcrumbs and fry the green moong dal pakoda.
- Fruit salt can be added to make the pakoras light and airy but it’s completely optional.
- Deep fry the green moong dal pakoda until golden brown on medium heat to keep them crispy for a longer period of time. Do not fry them over a high heat or else pakoras will not get cooked from inside.
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