Moong Dal Pakoda Recipe (Moong Dal Bhajiya)
Moong Dal Pakoda (Moong Dal Bhajiya, Moong Dal Vada, Moongode) are Indian lentil fritters made using yellow moong dal and other simple ingredients. Make these using my easy recipe and serve with green chutney for a tea-time snack.
Here are some more pakoda recipes that you may like: Palak Pakoda, Aloo Pakora, and Punjabi Bread Pakoda.
About Moong Dal Pakoda
Moong Dal Pakoda (Moong Dal Bhajiya, Moong Dal Vada, Moongode) are spicy Indian fritters made using yellow moong dal, spring onions and a few other simple ingredients. These are very popular in North Indian households, especially during the monsoon and winter seasons.
These are also a very popular street food in North India. If you are out on the streets, you will find many street vendors selling piping hot moong dal pakoda topped with green chutney and fried green chilies, and people lined up to enjoy the goodness.
Now you can make this delicous moond dal pakoda at home using my easy recipe. Make these for your next kitty party, potluck party, or on rainy days and serve these with chai and green chutney for a delicious treat. I also like to serve tomato ketchup and tamarind chutney on the side.
Why You’ll Love This Recipe
Crispy on the outside, soft inside – These fritters have the perfect crunch with a melt-in-the-mouth center, making them utterly irresistible.
Made with pantry staples – All you need is some soaked moong dal and a handful of everyday spices—no fancy ingredients required.
Perfect for any occasion – Serve them as a monsoon snack with chai, a party appetizer, or a comforting weekend treat.
Naturally gluten-free, vegan, & protein-rich
Great for meal prep – Make the batter ahead of time and fry fresh when you’re ready to serve!
Ingredients
Yellow Moong Dal (Dhuli Moong Dal, Split & Skinned Green Gram) is the hero ingredient of this recipe.
Onions – Add some onions to add that much-needed bite to the soft dal pakode.
Spring Green Onions – My mom always adds chopped spring greens to moongode, and they perk up the flavor so much. Do try it!
Oil – You can fry these yummy pakoras with any neutral-flavored cooking oil. Light olive oil, canola oil, peanut oil, sunflower oil, and other similar oils work well.
Others – You will also need fresh ginger, salt, chaat masala, cilantro (fresh coriander leaves), and green chillies to make this moong dal pakora recipe.
Adjust the green chilies as per your taste.
You can also add some cumin seeds, crushed whole coriander seeds, black pepper powder, chopped curry leaves, asafetida (hing), etc, to the batter.
How To Make Moong Dal Bhajiya
Make The Pakoda Batter
Wash 1 cup of moong daal with water 2-3 times until the water runs clear. Soak it in 3-4 cups of water for 3-4 hours.
Drain the water very well and transfer the soaked moong dal to a blender or a food processor along with a tablespoon of water.
Blend to make a slightly coarse paste. Add a few more tablespoons of water if required to make the paste.
Note – The paste must be thick. Otherwise, the pakora will not turn out crispy.
Transfer the paste to a large bowl and whisk with your fingers for 5 minutes to make it fluffy.
Tip – You can also use a handheld or stand mixer to whisk the paste.
Now add the following ingredients to the bowl and mix well.
- 2 teaspoon grated ginger
- 1 teaspoon salt
- 1 teaspoon chaat masala
- 2 cups of chopped spring onions
- 1 cup chopped onions
- 2 tablespoon chopped cilantro
- 2 teaspoon chopped green chilies
Check for salt and add more if needed.
Fry The Pakora
Heat 4-5 cups of oil to fry the pakora in a non-stick pan over medium-high heat.
When the oil is hot, reduce the heat to medium-low.
Using your fingers or a small spoon, drop small rounds of the moong dal batter into the hot oil. Do not overload the pan. Fry the pakoda in batches.
Fry the moongode until they are nicely browned, stirring frequently while frying.
Drain on a plate lined with kitchen tissue.
Serve immediately with green chutney, tomato ketchup, tamarind chutney, and chai.
Frequently Asked Questions
No, the only time-consuming part of this is soaking the dal. Once you grind it, add the paste with other ingredients and make the pakoras without fermentation.
You can add vegetables such as finely chopped green bell peppers, grated carrots, corn, etc., to the batter.
Storage Suggestions
Moong dal pakoras taste best when served hot and fresh, right off the oil. However, if you have leftovers, you can store them at room temperature for up to 4-5 hours in a loosely covered container to prevent them from getting soggy.
You can store cooked pakoras in an airtight container in the refrigerator for upto 2 days. Place a paper towel at the bottom of the container to absorb excess moisture and prevent the pakoras from getting soggy.
Reheat the pakora in an air fryer, oven, or on a hot tawa. Avoid microwaving, as it makes them soft and chewy.
You can also refrigerate the moong dal pakoda batter for upto 4 days. Add salt only when ready to fry the pakoras. If added beforehand, the salt will make the onions release water which will make the batter thin.
I do not recommend freezing the pakoras but you can freeze the batter instead. Just thaw, add salt, mix well, and fry fresh when ready to serve.
You Might Also Like
Global Breakfast
Moong Dal Chilla
Global Snacks/ Appetizers
Punjabi Bread Pakora
Chaat/ Street Food
Aloo Tikki Chaat
Chaat/ Street Food
Ragda Pattice Recipe (Ragda Patties)
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Moong Dal Pakoda Recipe (Moong Dal Bhajiya)
Ingredients
- 1 cup yellow moong dal (split and skinned green gram)
- 2 teaspoons grated ginger
- 1 teaspoon salt (or to taste)
- 1 teaspoon chaat masala
- 2 cups chopped spring onion greens
- 1 cup chopped onions
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 2 teaspoons chopped green chilies
- any neutral-flavored oil for frying
Instructions
Make The Batter
- Wash moong dal with water 2-3 times until the water runs clear. Soak it in 3-4 cups of water for 3-4 hours.
- Drain the water very well and transfer the soaked moong dal to a blender or a food processor along with a tablespoon of water.
- Blend to make a slightly coarse paste. Add a few more tablespoons of water if required to make the paste.
- Note – The paste must be thick otherwise the pakora will not turn out crispy.
- Transfer the paste to a large bowl and whisk with your fingers for 5 minutes to make it fluffy.
- Tip – You can also use a handheld mixer or a stand mixer to whisk the paste.
- Now add ginger, salt, chaat masala, spring onions, onions, cilantro, and green chilies to the bowl and mix well.
- Check for salt and add more if needed.
Fry The Pakora
- Heat 4-5 cups of oil for frying the pakora in a non-stick pan over medium-high heat.
- When the oil is hot, reduce the heat to medium-low.
- Drop small rounds of the moong dal batter in the hot oil using your fingers or a small spoon. Do not overload tha pan. Fry the pakoda in batches.
- Fry the moongode until they are nicely browned, stirring frequently while frying.
- Drain on a plate lined with kitchen tissue.
- Serve immediately with coriander chutney and chai.