Easy moong dal pakoda / How to make moong dal pakoda recipe
Easy moong dal pakoda / Healthy moong dal bajji How to make moong dal pakoda recipe/ Dal pakoda / moong dal bajji recipe with detailed instruction and step by step photos. Moong dal is one of the most used dal in indian cuisine. Moong dal is a spited dal from whole moong / mung dal which is known as green moong. moong dal has many health benefits and it is packed with full of nutrients. - Firstly wash and soak the moong dal for 2 hours- Reserve 1 tbsp soaked moong dal and add the rest of dal to a blender jar- Blend it to a coarse- Now add the reserved moong dal to the blended moong dal paste ( this gives nice crunchy layer to the pakoda- Add chopped onions, green chili, ginger garlic paste, mint leaves, coriander leaves, curry leaves, fennel seeds, chili powder, garam masala and salt- Mix them well- Now add 1 tbsp of gram flour to the batter and mix well Meanwhile heat oil in kadai for frying them- Now take small ball size batter and drop it in oil and similarly add few and fry them in low to medium flame- Fry them till they turn nice golden brown and take it place it in kitchen tissue- Serve it hot with ketchup or chutney
Ingredients
- 1 cup Moong dal
- 1 medium Onion
- 2-3 Green chili
- 1 tsp Ginger garlic paste
- 1 tsp Fennel seeds
- 2 spring Curry leaves
- few Coriander
- few Mint
- 1/2 tsp Chili powder
- 1/2 tsp Garam masala
- 1 tbsp Gram flour
- Salt
- 1-2 tbsp Water
- for frying Oil
Instructions
- Firstly wash and soak the moong dal for 2 hours
- Reserve 1 tbsp soaked moong dal and add the rest of dal to a blender jar
- Blend it to a coarse
- Now add the reserved moong dal to the blended moong dal paste ( this gives nice crunchy layer to the pakoda
- Add chopped onions, green chili, ginger garlic paste, mint leaves, coriander leaves, curry leaves, fennel seeds, chili powder, garam masala and salt
- Mix them well
- Now add 1 tbsp of gram flour to the batter and mix well Meanwhile heat oil in kadai for frying them
- Now take small ball size batter and drop it in oil and similarly add few and fry them in low to medium flame
- Fry them till they turn nice golden brown and take it place it in kitchen tissue
- Serve it hot with ketchup or chutney
Notes
Make sure to soak moong for 2 hours and not more than that as pakoda may turn soft.
Reserve 1 tbsp moong dal before blending and add it later to the batter this helps in getting nice crunchy pakodas
You can skip mint leaves if you do not like the flavour
You can also air fry the pakoda