Moong Dal Pakoda is a simple crispy Moong dal fritter which is often enjoyed during monsoon in India. This lentil fritter is also known as Moong Dal Bhajiya in northern parts of the country while Daler Bora is a known name in East Indian regions. Moong Dal pakode are most inviting when cooked right. Perfectly cooked Moong Dal Pakora should have crispy exterior and will remain fluffy & soft inside.
Cooking Moong ke pakode is quite simpler than most of Indian food; just few things needs to kept in mind.
a> Moong lentil should be soaked before hand otherwise pakode will turn hard & chewy.
b> More you whisk the batter the fluffier your pakode will be. Use a blender for this purpose, it makes life easier.
c> Adjust the seasoning, always. Moong dal is slightly sweeter in taste so you might need little more salt & other seasonings than your regular pakoda batter.
d> Make pakode immediately after making the batter, it tends to harden after an hour or so which will result hard & flat pakora. If you have left over batter, blend or whisk once again before frying pakoda.
e> Do Not add maida or baking powder. It will make pakoda flat & hard actually. Rather whisk/blend the batter for fluffiness.
d> If your lentil batter turns to bit watery add 1 or 2 tbsp of rice flour. AVOID adding maida or atta.
e> Keep the oil hot, flame should be on medium, neither low nor high. This way pakode will be cooked within 5-7 mins. but will be cooked thoroughly also.
That’s it! Now you are good to go to fry your own batch of Moong Dal ke Pakode.
Sprinkle of some black salt on top & your Moond ke Pakode are ready to gobble down with piping hot with Chai, Indian Milk Tea in the cold days of monsoon and winter.
Watch detailed Video of Moong Dal Pakoda Recipe.
Read the entire recipe and Notes carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing scale or measuring instruments such as cups or spoons. Remember these are not regular cups or spoons which is used in daily life.
- Moong dal: 1 cup
- Fresh green chilli, finely chopped: 3-5 or as per personal preference
- Rice flour: 2 tbsp, optional
- Asafoetida, hing: ½ tsp
- Ginger paste: 1 tsp
- Turmeric powder: 1 tsp
- Red chilli powder: 1 tsp
- Salt: 1 tsp
- Water to soak
- Oil to fry
- Wash & clean moong dal in water carefully until water is running clear; about 3-5 times. Soak washed dal in 2 cups of water for 2 hours. If you are in hurry use warm water & soak for 30-40 mins.
- After soaking time drain water & make a coarse paste of moong dal in blender.
- Transfer the lentil paste in a large bowl.
- Add rest of the ingredients & spices excluding rice flour & oil and give it a good mix until everything incorporates.
- If your lentil paste seems watery only then add rice flour and mix again.
- Pour oil in a deep bottomed pan or wok & heat on medium flame. Once oil is moderately hot it’s time to fry pakoda.
- Follow this easy TRICK to make EVEN SIZED PAKODA. Take two spoons, dip one spoon in lentil paste & take out small amount of lentil paste, about a Ping-Pong ball. Now rotate the paste between two spoons to give it a shape of ball. After 2-3 rotation it will turn into a small round ball.
- Add lentil balls into hot oil one by one with help of a spoon until the surface of oil is covered with lentil balls. Do not overcrowd the pan, it will result uneven cooking.
- Cook Moong Dal pakoda for 5-8 mins on medium flame or until pakora are nicely golden brown and crispy.
- Remove Moong Bhajiya from oil with a slotted spoon & place on kitchen towels to absorb excess oil.
- Sprinkle some black salt on top & serve hot with Chai, Indian Milk Tea.
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