Welcome to Spicy Veg Recipes! Today, we’re sharing a mouth-watering recipe for Yellow Moong Dal Pakoda. These crispy, golden fritters(Pakodas) are perfect for a quick snack or appetizer for your next gathering. Made with yellow moong dal and a blend of spices, these pakodas are delicious and packed with protein and flavour.
Here are some more recipes that you may like: Palak Pakoda, Pua, moong dal chilla, spinach tepla and Spinach and Rice Pakoda.
Yellow Moong Dal Pakoda is a traditional Indian snack made from soaked and ground yellow moong dal (split yellow lentils), mixed with spices, and deep-fried to golden perfection. These fritters are crispy on the outside and soft on the inside, making them a popular tea-time treat.
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Why You’ll Love This Moong Dal Bhajia:
Yellow Moong Dal Pakoda is a delightful snack that’s quick, and easy to make healthy combination of spices with the protein-rich moong dal creates a flavorful and nutritious treat. Whether you’re serving them at a party or enjoying them as a tea-time snack, these pakodas are sure to be a hit.
Try this Yellow Moong Dal Pakoda recipe from Spicy Veg Recipes and enjoy the crispy, delicious taste of homemade fritters. Don’t forget to share your feedback and subscribe to our channel for more exciting recipes!
👩🍳 How to Make Crispy Moong Dal Pakoda: A Step-by-Step Recipe
Ingredients for Moong Dal Pakoda
Yellow Moong Dal (Dhuli Moong Dal, Split & Skinned Green Gram) is the main ingredient of this recipe.
Oil – You can fry these yummy pakoras with any neutral-flavoured cooking oil. Light olive oil, canola oil, sunflower oil, etc., work well.
Others – You will also need fresh ginger, green chilli, cumin seeds, pepper powder, baking powder, salt, gram masala, turmeric powder, coriander powder, red chilli powder, fresh coriander leaves, and coriander leaves.
Adjust the green chillies and salt as per your taste.
Instructions for Making Moong Dal Pakoda
Soak the Moong Dal: Wash 2 cups of moong dal with water 2-3 times until the water runs clear, Soak it in in water for at least 2-3 hours.
Drain the water very well and transfer the soaked moong dal to a blender along with a tablespoon of water.
Now add the following ingredients into a blender jar:
- 2 cups soaked moong dal
- 1″ ginger chopped
- 1-2 green chilli
- 1 tsp cumin powder
- 1/4 tsp Asafoetida
- 1/4 tsp pepper powder
- 1/4 tsp baking powder
- 1/4 tsp water
Add a few more tablespoons of water if required to make the paste. Blend to make a slightly coarse paste.
Note – The paste must be thick. Otherwise, the pakora will not turn out crispy.
Prepare the Batter: Transfer the ground dal to a mixing bowl. Add the following ingredients:
Coarse paste made.
Transfer the paste to a large bowl and Add the following ingredients:
- Salt to taste
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala
- 1 tsp Rice Flour
- 1 tbsp coriander, chopped
- 1 tsp curry leaf
Now whisk the paste and combine all the ingredients.
Heat the Oil: In a deep frying pan, heat oil over medium flame. Ensure the oil is hot enough before frying.
When the oil is hot, reduce the heat to medium-low.
Fry the Pakodas: Take small portions of the batter and gently drop them into the hot oil. Fry the pakodas until they turn golden brown and crispy. Make sure to flip them occasionally to ensure even cooking.
Drain and Serve: Once cooked, remove the pakodas using a slotted spoon and place them on a paper towel to drain excess oil.
Serve hot with green chutney and ketchup.
Serving Suggestions for Moong Dal Pakoda
Yellow Moong Dal Pakodas pair well with various chutneys like green chutney, Peanut coriander chutney, coconut chutney, tamarind chutney, or even ketchup. They can also be served with a hot cup of tea or coffee.
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Tips for Perfect Moong Dal Vada
Soaking the Moong Dal
- Ensure the dal is soaked well; this helps in grinding it to a smooth paste.
Grinding the Moong Dal
- Drain the soaked dal thoroughly before grinding.
- Don’t add too much water while grinding the dal; the batter should be thick.
- Grind the dal to a coarse paste without adding too much water.
Frying the Pakoda
- Fry the pakodas on medium heat, ensuring the oil is hot enough before adding the batter.
- Fry the pakodas on medium flame to ensure they cook evenly and turn crispy.
Variations of Moong Dal Pakoda to Try at Home
You can add various ingredients to the batter for different flavours, such as:
Mixed Vegetable Moong Dal Pakoda: Incorporate the mixed vegetables into the batter. These pakodas are colourful and packed with extra nutrients.
Mint and Coriander Moong Dal Pakoda: Mix the herbs into the batter for a refreshing and aromatic flavour.
Sesame Moong Dal Pakoda: Mix the sesame seeds into the batter for a nutty flavour and extra crunch.
Peanut Moong Dal Pakoda: Mix the peanuts into the batter, giving the pakodas a delightful crunch and nutty taste.
Onion and Garlic Moong Dal Pakoda: Incorporate the chopped onions and grated garlic for a spicy and aromatic variation.
Sweet Corn Moong Dal Pakoda: Mix the sweet corn into the batter for a sweet and savoury combination.
Spinach Moong Dal Pakoda: Mix the spinach into the prepared batter and follow the usual frying steps. The spinach adds a nutritious twist and vibrant colour to the pakodas.
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🥣 Storing and Reheating Moong Dal Pakoda
Leftover pakodas can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven or air fryer to regain their crispiness.
Refrigeration Tips:
- How to Store: Place the cooled pakodas in an airtight container. If layering, use parchment paper between layers to prevent sticking.
- Duration: Refrigerate for up to 2 days.
Freezing Tips:
- How to Store: Arrange the cooled pakodas on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer-safe bag or container.
- Duration: Freeze for up to 1 month.
- Tip: Label the container with the date to keep track of freshness.
Reheating Methods
- Oven Reheating:
- Instructions:
- Preheat your oven to 350°F (175°C).
- Place the pakodas on a baking sheet.
- Heat for 10-15 minutes or until they are heated through and crispy.
- Tip: Flip the pakodas halfway through to ensure even heating.
- Instructions:
- Air Fryer Reheating:
- Instructions:
- Preheat the air fryer to 350°F (175°C).
- Arrange the pakodas in a single layer in the air fryer basket.
- Heat for 5-7 minutes or until crispy and hot.
- Tip: Shake the basket halfway through for even reheating.
- Instructions:
- Stovetop Reheating:
- Instructions:
- Heat a non-stick pan over medium heat.
- Add a small amount of oil to the pan.
- Place the pakodas in the pan and cover with a lid.
- Heat for 5-7 minutes, turning occasionally until they are heated through and crispy.
- Instructions:
- Microwave Reheating:
- Instructions:
- Place the pakodas on a microwave-safe plate.
- Heat on high for 1-2 minutes or until heated through.
- Tip: Microwave reheating may not retain the original crispiness, but it is quick and convenient.
- Instructions:
Frequently Asked Questions About Moong Dal Pakodi
Yes, you can bake the pakodas for a healthier alternative. Preheat your oven to 375°F (190°C), shape the batter into small patties, place them on a greased baking tray, and bake for 20-25 minutes or until golden brown, flipping halfway through.
Yes, you can prepare the batter a few hours in advance and keep it refrigerated. Just make sure to bring the batter to room temperature before frying.
While yellow moong dal is the preferred choice for this recipe due to its texture and flavour, you can experiment with other lentils like chana dal or urad dal. However, the taste and texture might vary slightly.
If your pakodas absorb too much oil, it might be because it is not hot enough. Ensure the oil is properly heated before adding the batter. Frying on too low a flame can also cause the pakodas to absorb more oil.
🧾Recipe Card
Yellow Moong Dal Pakoda Recipe (Moong Dal Bhajia, Moong Dal Vada, Moongode)
Materials
- 2 cups yellow moong dal Washed soaked for 2-3 hours
- 1-2 green chilies or As required
- 1- inch piece of Ginger Grated or Chopped
- 1 tsp cumin seeds
- 1/4 tsp Baking powder Optional
- A pinch of asafoetida hing
- 1/4 tsp Garam Masala
- 1/4 tsp Coriander Powder
- 1/4 tsp Pepper Powder
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric powder
- 1 tsp Rice Flour
- 1 tbsp coriander leaves finely chopped
- 1 tsp Curry Leaf chopped
- 1/4 cup Water or as required
- Salt as required
- Oil for deep frying
Instructions
- Soak the Moong Dal: Wash and soak the yellow moong dal in water for at least 2-3 hours. Drain the water and grind the dal to a coarse paste with ginger, black pepper, green chilli, cumin seeds, baking powder and 1/4 cup of water.
- Prepare the Batter: Transfer the ground dal to a mixing bowl. Add finely chopped curry leaf, chopped coriander leaves, red chilli powder, salt, garam masala, asafoetida, turmeric powder, coriander powder, Rice Flour and salt. Mix well to combine all the ingredients.
- Heat the Oil: In a deep frying pan, heat oil over medium flame. Ensure the oil is hot enough before frying.
- Fry the Pakodas: Take small portions of the batter and gently drop them into the hot oil. Fry the pakodas until they turn golden brown and crispy. Make sure to flip them occasionally to ensure even cooking.
- Drain and Serve: Once cooked, remove the pakodas using a slotted spoon and place them on a paper towel to drain excess oil. Serve hot with green chutney or ketchup.
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Notes
Tips for Perfect Pakodas:
- Ensure the dal is soaked well; this helps in grinding it to a smooth paste.
- Don’t add too much water while grinding the dal; the batter should be thick.
- Fry the pakodas on medium flame to ensure they cook evenly and turn crispy.
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