Moong Dal Pakoda (Moong Dal Bhajia)
on Aug 06, 2022, Updated Nov 09, 2023
Moong Dal Pakoda (Moong Dal Bhajia, Moong Dal Vada, Moongode) are Indian lentil fritters made using yellow moong dal and other simple ingredients. Serve them with green chutney for a tea-time snack.
Here are some more pakoda recipes that you may like: Palak Pakoda, Aloo Pakora, Chawal Ke Pakode, and Punjabi Bread Pakoda.
About Moong Dal Pakoda
Moong Dal Pakoda (Moong Dal Bhajia, Moong Dal Vada, Moongode) are spicy Indian fritters that are very popular in Indian households, especially during the monsoon and winter seasons. These are also very popular street foods in North India.
Many street vendors in North India fry moong dal bhajia and plate them piping hot, along with fried green chilies.
These vegan and gluten-free pakoda are made using ground yellow moong dal and a few other simple ingredients to spice them up.
Serve them with green chutney and masala chai.
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, sunflower oil, etc., work well.
Others – You will also need fresh ginger, salt, chaat masala, cilantro (fresh coriander leaves), and green chilies.
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 Pakoda
Make The Batter
Wash 1 cup of 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 tablespoon 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 coriander 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.
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Moong Dal Pakoda Recipe (Moong Dal Bhajia, Moong Dal Vada, Moongode)
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.
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