Moong Dal Pakoda (Moong Dal Bhajiya)
By Swasthi on August 30, 2022, Comments, Jump to Recipe
Moong Dal Pakoda are quick, crunchy and tasty snack made with yellow split moong lentils, spices and herbs. These moong dal pakoda are traditionally deep fried. For a healthier option you can also air fry them by following my instructions. Pakora also known as Pakoda is one of the most enjoyed tea time snack in the Indian subcontinent. There are many kinds of pakoras made across India. Undoubtedly Onion pakoda is the king of pakoras. But there are so many more kinds that taste equally delicious and are very flavorful.
Moong Dal Pakoda
These moong dal pakoda are one of those delicious and addictive snacks that you will love. These are extremely flavorful, crunchy and tasty. A generous sprinkle of chaat masala over these is what makes these taste the best.
Moong dal pakoda go well with a cup of Masala tea or coffee. But Coriander chutney, Green chutney or Schezwan sauce will be a great side.
Making these moong dal pakoda is very simple, just soak the Moong dal and then blend them. Spice up the batter, add onions and herbs. Fry portions of this mixture in hot oil until crisp and golden.
Usually pakodas are crisp and bhajiyas are softer from inside. With this recipe, you can make both crisp pakoras and even softer moong dal bhajiya.
Just that to make bhajiya, you will sprinkle more water while grinding the moong dal. But at home we love the crisp ones as they are more crunchy, flavorful and delicious. They remain crisp for a little longer.
The batter can be made ahead and refrigerated up to 4 days. But without the addition of onions as they alter the flavor of the batter and let out moisture making the batter loose.
Remember to keep the mixture thick like mine in the pictures below. If you make runny batter moong dal pakoda will turn out softer and even soak up oil.
If you happen to have some left overs, you may store them in a air tight container and refrigerate. Reheat them in the oven or in the air fryer.
More Snack Recipes
Vegetable pakora
Dahi kabab
Bread pakora
Corn pakoda
How to Make Moong Dal Pakoda (Stepwise Photos)
Preparation
1. Rinse 1 cup moong dal a few times until the water runs clear. Drain the water completely and soak it just for 60 minutes. If you like soft pakoda then soak for 2 hours.
2. Drain it and leave in colander for some time for the water to drain completely. There should be no dripping water left.
3. Transfer it to the grinder/blender jar along with 2 dried red chilies. Feel free to add more for extra heat or leave them out. Dried red chilies add a pungent flavor. I used bydagi chilies that are less spicy.
4. Pulse this a few times to get a coarse mixture. If you like soft pakoras and not crunchy then you may sprinkle little water and blend to a smooth paste. But the mixture has to be still thick and not like pouring consistency else you will get very soft bhajiya.
5. Transfer this to a mixing bowl.
6. Next add in ¾ cup sliced onions (1 medium), 1½ tablespoons ginger garlic paste and 1 teaspoon cumin seeds (jeera). If you do not have ginger garlic paste, you may add 1 teaspoon each – minced ginger and garlic.
7. Add 1 teaspoon garam masala and ¾ teaspoon salt. Do not reduce the amount of ginger garlic paste and garam masala else the pakoda will taste bland.
8. Next transfer 2 chopped green chilies, 2 tablespoons coriander leaves (chopped) and 3 sprigs curry leaves (chopped). You can substitute curry leaves with mint leaves.
9. Mix everything well. The mixture must moist and not too dry. Taste test and add more salt if required.
Make Moong Dal Pakora
10. Heat oil in a kadai. When it is hot, drop a small amount of ground lentils to the oil. It should sizzle and rise to the surface without turning brown quickly. This is the right temperature.
11. Drop bite sized portions of the moong dal mixture to the hot oil. Do not disturb them till they come up.
12. After 2 mins, keep stirring and fry on a medium high flame and not too high or too low. Moong dal pakodas turn hard if fried in low flame.
13. When they are golden and crisp remove them to a steel colander or kitchen tissue. After making the first batch, you can adjust the texture of pakoras. If you want soft, then just sprinkle handful of water to the batter and mix.
14. Similarly fry all the pakoda in batches and transfer to a plate. Sprinkle a generous amount of chaat masala.
Serve moong dal pakoda hot or warm.
Related Recipes
Recipe Card
Moong Dal Pakoda (Moong Dal Bhajiya)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup moong dal (split mung lentils)
- ¾ cup onions sliced & halved (1 medium)
- 2 green chilies chopped (use as needed)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon garam masala
- 2 dried red chilies (skip if you don't have)
- 3 sprigs curry leaves (or 2 tablespoons pudina – mint leaves chopped)
- 2 tablespoons coriander leaves (fine chopped)
- ¾ to 1 teaspoon salt (or as needed)
- 1½ tablespoons ginger garlic paste (or 1 teaspoon each chopped)
- ¾ to 1 cup oil (or as needed for frying)
- ½ teaspoon chaat masala for serving
Instructions
Preparation
- Add moong dal to a large bowl and rinse them well thrice. Drain and soak in fresh water for 60 mins. For softer pakoras soak for 2 hours or soak them in slightly hot water for 1 hour.
- Drain the water completely and leave the dal in the colander for a while until the water drains completely.
- Add it to a blender jar along with red chilies.
- Pulse the dal a couple of times in the blender until you get a coarse mixture. If you prefer soft moong dal pakoda, splash some water and blend it to a smooth yet thick batter.
- Transfer this to a mixing bowl.
- Next add in onions, ginger garlic paste, green chilies, coriander leaves, curry leaves, jeera, garam masala and salt.
- Mix the dough and taste it to check the salt and spice. If required add more.
How to Make Moong Dal Pakoda
- Heat oil in a deep pan.
- To test if the oil is hot enough, drop a small portion of the batter to the oil. It should sizzle and rise to the surface without turning brown. This is the right temperature.
- Take small portions of the pakora mixture and drop bite sized portions to the hot oil.
- Do not disturb the bhajiyas until they rise up. Fry them stirring on a medium high flame until golden and crisp.
- Drain them to a steel colander or kitchen tissue. Continue to fry the pakoras in batches.
- Sprinkle chaat masala as desired. Serve moong dal pakora hot with green chutney or sauce.
Air frying
- If your air fryer requires preheating, preheat it at 350 F or 180 C for at least 10 minutes.
- Place small flat portions of the mixture on the greased rack and air fry for 11 to 13 minutes at 350 F or 180 C. Adjust the timings as needed depending on the size of your pakoras. Air fry them until crisp and golden.
- After air frying I brush the hot pakoras with ghee instead of spraying oil. Sprinkle chaat masala or serve them with chutney or chai.
Notes
- Sometimes I add half cup fine chopped baby spinach to the mixture. Avoid using mature spinach.
- The moong dal pakora mixture can be refrigerated for 3 to 4 days but without adding onions.
- To make softer moong dal bhajiyas, sprinkle some water while blending & make slightly loose batter that is still thick.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Follow Swasthi’s Recipes
I used green moong for this recipe and soaked for 4 hours. Pakoda turned out amazing.
Thank you Sailatha for trying
Ma’am i really like your recipes. It would be really appreciate if you could help me with one doubt, actually my pakoda are turning out to he chewy whatever i try the taste is good but the texture from within is rubbery
Can you give me solution for this
Hi Shifa,
Thank you! Is it for this recipe or any other pakoda? Are they dense and chewy?
hiii…i steamed it instead of frying it..it was sooo yummy…thanku for this amazing recipe..
Welcome Zamin
Hi swasthi your receipesare too good.please keep posting
realy what a test making is very very simple.every thing is available .like me begnar can one day great cook.
Hope you enjoy them
Nice ,tasty and easy recpie
Thank you
Tried this recipe, it turned out really well. It turned out good even after I refrigerated the batter for more than a day.
Hi Hannah
Thank you so much. Glad to know they turned out good.
Moong dal pakoda turned out awesome. Lovely crunch and delicate flavors. Thank you so much
Hi Vanitha
you are welcome.
Thanks for trying