Moong Dal Pakoda aka Moong Dal Bhajiya is a vegan and gluten-free snack that is high in protein. These pakodas are made using ground yellow moong dal or split green gram (moong). Moong Dal Pakoda is a favourite snack dish of the whole of north India. It is very popular during winter and rainy seasons. This delicious street food is enjoyed equally by adults and children. It is often made in every household. This is a simple and super easy dish to make. If you have soaked the dal then this dish comes together in no time.
Moong Dal pakoda (Moong Dal Bhajia, Moong Dal ki Pakodi) are super delicious and can be easily paired with other Indian snacks for a party. These crispy fritters are a good tea-time snack option. Serve with green chutney, tamarind chutney or the usual tomato ketchup. It tastes great and will leave you craving for more. It is also known as Pakoda, Wada, Vada, or Bhajiyas. There are many variations to pakora and all of them are delicious! All you need is basic pantry essentials every Indian household has.
Tips
- Always soak the dal for at least 3 hours. If you are in a hurry then soak the dal in hot water. It will be ready in an hour.
- You can make the pakoras with only dal but adding little rice flour helps to make them even crisper.
- If you don’t like too much chilli then also add a few green chillies and avoid the red chilli powder. Green chilli and ginger elevates the flavour.
- Adding onions is totally optional but don’t avoid chopped coriander.
Variations to consider
- You can use split green moong instead of the moong dal.
- You can add a handful of chana dal also while soaking.
- Adding chopped spring onions is a very good idea.
- You can replace chopped onions with shredded cabbage if you follow a Jain diet.
- I have used bhuna masala but feel free to replace it with red chilli powder.
Try this super easy and yummy recipe and enjoy it with your family and friends! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Moong Dal Chilla (Lentil Pancake) and Chilke Wali Moong Dal (Split green lentil curry).
Yield: 4 to 5 servings
Prep time: 10 minutes
Total time: 25 minutes
Ingredients for Moong Dal Pakoda
2 cups Moong dal soaked for 2 to 3 hours
4 green roughly chopped
2″ inch piece of ginger chopped
¼ teaspoon asafoetida
1 teaspoon jeera
1 tablespoon bhuna masala / red chilli powder
½ cup finely chopped onions
½ cup chopped coriander
2 tablespoons rice flour
Salt to taste
For bhuna masala
2 tablespoons coriander seeds
3 to 4 dry red chillies
1 tablespoon jeera
Directions for Moong dal Bhajiya
- In a pan transfer all the ingredients for the bhuna masala and sauté on low heat till it gives the aroma and a slight colour change happens. Cool and grind to a coarse powder. Set aside.
- Strain the moong dal (split green gram) in a colander.
- In a blender add dal, green chills, ginger and hing and grind to a paste.
- Transfer the dal mixture out in a bowl, add salt, bhuna masala / red chilli powder, and jeera and mix well.
- Now add the rice flour, onions, coriander and stir to mix.
- Heat oil in a kadai or deep pan to medium heat.
- Drop small portions around a teaspoon of the batter by hand or by spoon into the hot oil. Fry them till they turn golden brown. Take them out in paper towels to soak the excess oil.
- Serve with green chutney and tomato ketchup.
