Green Moong Dal Pakoda - Moong Dal Fritters
Green Moong Dal Pakoda is a crispy, delicious, and tasty deep fried dish. These fritters are made with split moong dal, urad dal, onions, coriander leaves, and a few spices.
Ingredients
- 1 cup Moong split dal with skin
- 1/4 cup Urad dal/skinned split black gram
- 1 large Onion chopped
- 1 inch Ginger sliced
- 2 Green Chillies cut into 2-3 pieces
- 1/4 cup Coriander leaves chopped
- 1 tsp Cumin seeds
- 1/4 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1 1/4 tsp Salt or as required
- 1/4 tsp Fruit salt/ENO optional
- 2 cup Oil for frying
Instructions
- Triple wash both the dals and soak them into 5 cups of water for 4 hours.
- Drain the water and transfer them to the grinding jar or food processor.
- In a grinding jar, add green chillies, cumin, turmeric, red chili powder, and salt.
- Grind the mixture into a coarse texture by adding a very little water - around 3-4 tbsp if needed.
- Transfer the dal mixture to a mixing bowl. Combine onions, coriander leaves, and mix everything well.
- Line a plate with a paper towel to remove excess oil from the fried pakoras.
- Add some Eno into the mixture and quickly mix it together. Do not overmix the batter.
- Heat some oil in a kadhai (pan), on medium high heat. To check if the oil is hot enough, drop a small ball of a mixture in the hot oil. If it rises immediately that means the oil is ready for frying.
- Once the oil is hot, lower the temperature to medium.
- Take a small portion of the mixture with one spoon at a time and slowly drop it into the hot oil. Fry 6-8 small pakoras depending upon the size of your pan. Do not overcrowd the kadhai while frying the pakoras.
- Flip the pakoras with a fork one at a time or with a slotted spatula once they turn golden brown for about 40 seconds.
- Fry the pakoras until golden brown from the other side as well.
- Transfer the pakoras to a lined plate using a slotted spatula to drain off the excess oil.
- Repeat the same process until the mixture is finished and serve them hot.
Notes
- Grinding the dals with minimum water is important to make them more crispy from the outside.
- The coarse texture of the dal mixture keeps the pakoras crispy for a long time.
- If your mixture becomes too runny, add some breadcrumbs and fry the green moong dal pakoda.
- Fruit salt can be added to make the pakoras light and airy but it's completely optional.
- Deep fry the green moong dal pakoda until golden brown on medium heat to keep them crispy for a longer period of time. Do not fry them over a high heat or else pakoras will not get cooked from inside.