Skip to Content

Moong Dal Pakoda (Fritters)

Sharing is caring!

Moong Dal Pakoda is a vegan and a gluten free snack, made using yellow split moong dal and a few ingredients available at home. This pakoda’s are irresistible and a perfect tea time snack to munch on.

Moong Dal Pakoda (Fritters)

Being from North India, and few of my ancestors coming from parts of Rajasthan, we do have a lot of food influenced by the cuisine of Rajasthan. I remember this Moong Dal pakoda is one of the favourite pakoda’s of my dad and use to be one of the go to snack for Sunday Evening.

Moong Dal Pakoda (Fritters)

Local street vendor’s in North India do sell this lip-smacking pakoda’s topped up with chat masala or chutney. If you are on a train journey to the North, you will definitely see this selling by the local train station vendor’s once you enter’s MP , Rajasthan and UP.


Ingredients used in Moong Dal pakoda

Yellow Split Moong dal (Dhuli moong) is the main ingredient in this Moong dal pakoda. The rest is just a few basic masala like whole coriander seeds, black pepper, salt, ginger and green chillies. There may be different versions of this as people do substitute or mix the dal’s. But this is one of our traditional recipes and is always made in the same way by my mom.

Moong Dal Pakoda (Fritters)


The Secret Ingredients & The challenge

We are travelling to the state of Rajasthan for this month’s challenge,  of Shhhhh Cooking Secretly Challenge group. I was paired with Seema Doriaswamy who blogs at Mildly Indian. She has a wonderful collection of some simple and some traditional recipes. So she gave me 2 secret Ingredients as Moong Dal and Salt and I made this Moong Dal Pakoda. I gave her sattu and a sweetener of her choice and she made this delicious Gramflour sattu Ladoo & designer sattu.

Moong Dal Pakoda (Fritters)


Rajasthan ~ A trip down the memory lane

As earlier stated we had our ancestors from Rajasthan and our Kul devi Kaila Devi temple, from my mom’s side is also in Rajasthan. So growing up I have been there almost every alternate year. The temple do provide a lot of peace and I have a lot of memories associated. Being a kid, I use to love enjoy seeing the peacocks flocking the terrace early morning. Loads and loads of them singing in their beautiful voice.


We use to enjoy the tea served in Kulhad aka earthen pots and water fresh from the wells. The main fun of kulhad apart from the aroma was breaking them after we finished the tea. The early morning breakfast of Aloo Sabji and Bedai or Puri, along side some hot jalebi’s. mmmm….Need I say more? I would never dream of eating this heavy breakfast early morning in Mumbai, but over there, everything is digested. Till date, if I am going, I do enjoy this early morning. Probably the air and the fun times. Then in the evening comes the dinner served on decompostible plate made using leaves called as dona or pattal. The food would be some hot phulka’s with spicy and sweet kadoo (Pumpkin) sabji. I am just drooling writring this and I want it now :-).


Cuisine of Rajasthan

Rajasthan the land of Maharaja’s is famous for its rich culture. Rajasthani’s love their food and is evident from their preparations. Even though much of the food was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region , they still do have a lot and lot of royal treats.

Food that could last for days and eaten without heating was preferred. Scarcity of water and fresh green vegetables, can be seen in their cuisine. It is famous for snacks like Bikaneri Bhujia, Mirchi Bada, Pyaaaj Kachori. Other famous dishes include Bajre ki roti, Mawa Kachori, ghewar, gatte ki sabji etc etc. Since fresh vegetables is a scarcity a lot of different raita’s are common to be there for lunch or dinner’s. The Marwar region or the community is famous for its vegetarian food.

According to a 2014 survey released by the registrar general of India, Rajasthan has 74.9% vegetarians, which makes it the most vegetarian state in India (Source Wiki)

I can go on and on about Rajasthan, but need to stop. So here goes the recipe of Moong Dal Pakoda:

Ingredients

  • 500 gms ~ 2 Cups of Split Yellow Moong Dal
  • 1 tablespoon of Whole Coriander
  • 1-2 tsp of Whole Black Pepper
  • 1 tsp Ginger paste
  • 1 tsp Green chilly paste
  • Salt to taste
  • Oil for Deep frying

Preparation

  • Wash and Soak the Split Yellow Moong Dal for 4-5 hours.
  • Lightly crush the Whole Coriander in a mortar and pestle or with the help of a rolling pin.
  • In a blender add in the soaked Moong Dal with little or no water.
  • Grind it to a coarser texture. We do not want a paste, the dal needs to be coarse.
  • Now add the crushed coriander, black pepper, ginger paste, chilly paste and salt.
  • Mix everything and in a deep wok keep the oil for frying.
  • Once the oil is hot, switch the stove to medium and drop half of the lemon size batter in the oil.
  • Take the batter in your fingers, and slide it using the thumb.
  • The frying has to be on slow to medium, or else the dal will not be cooked properly and you will get raw or uncooked pakodas.
  • Turn in between for 2-3 times, until the pakodas are cooked from all the sides and are golden brown.
  • Serve it hot with Green coriander chutney and Chai (Tea)

Notes

The frying has to be done on slow to medium or else the pakodas would be left uncooked.


Few More Regional recipes


Moong Dal Pakoda (Fritters)

Moong Dal Pakoda (Fritters)

Moong Dal Pakoda is a vegan and a gluten free snack, made using yellow split moong dal and a few ingredients available at home, best served along with tea.
5 from 5 votes
Print Pin Rate Save
Course: Appetizer
Cuisine: Indian
Keyword: Dal, Fritters, Gluten Free, Moong Dal, Pakoda, Vegan
Prep Time: 15 minutes
Cook Time: 45 minutes
Soaking Time: 4 hours
Total Time: 5 hours
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 500 gms ~ 2 Cups of Split Yellow Moong Dal
  • 1 tablespoon of Whole Coriander
  • 1-2 tsp of Whole Black Pepper
  • 1 tsp Ginger paste
  • 1 tsp Green chilly paste
  • Salt to taste
  • Oil for Deep frying

Instructions

  • Wash and Soak the Split Yellow Moong Dal for 4-5 hours.
  • Lightly crush the Whole Coriander in a mortar and pestle or with the help of a rolling pin.
  • In a blender add in the soaked Moong Dal with little or no water.
  • Grind it to a coarser texture. We do not want a paste, the dal needs to be coarse.
  • Now add the crushed coriander, black pepper, ginger paste, chilly paste and salt.
  • Mix everything and in a deep wok keep the oil for frying.
  • Once the oil is hot, switch the stove to medium and drop half of the lemon size batter in the oil.
  • Take the batter in your fingers, and slide it using the thumb.
  • The frying has to be on slow to medium, or else the dal will not be cooked properly and you will get raw or uncooked pakodas.
  • Turn in between for 2-3 times, until the pakodas are cooked from all the sides and are golden brown.
  • Serve it hot with Green coriander chutney and Chai (Tea)

Notes

The frying has to be done on slow to medium or else the pakodas would be left uncooked.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu


Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.

If you tried this recipe, please comment below and do not forget to rate the Recipe.

Also, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter and @Renunad on Instagram.

Subscribe to my email list so that you get the new recipes straight in your mailbox.


Moong Dal Pakoda (Fritters) - is a vegan and a gluten free snack, made using yellow split moong dal and a few ingredients available at home, best served along with tea.


Linking this with

Ssshhh Cooking Secretly


Let’s be Friends

Disclaimer & Privacy Policy


Sharing is caring!

Recipe Rating




Rafeeda - The Big Sweet Tooth

Wednesday 4th of September 2019

I feel like coming to you for some of these pakodas plus some hot ginger chai... just apt for a rainy day... unfortunately it is hot here and there is no mood for pakodas... :( Your pakodas look totally delicious...

Renu Agrawal-Dongre

Wednesday 4th of September 2019

Waiting for you dear, do come, would be happy to make some for you. Thank You

Sujata Roy

Tuesday 27th of August 2019

Pakoda looks crispy crunchy and delicious. Loved the green chutney on the top. Chutney made these super tempting. Perfect snack for this rainy season.

Renu Agrawal-Dongre

Tuesday 27th of August 2019

Thank You

Seema

Tuesday 20th of August 2019

Rainy sunday afternoon with this moong dal pakodas are just heaven on earth. That vibrant chutney dunk and chai will just melt my heart away . Just love them.

Renu Agrawal-Dongre

Tuesday 20th of August 2019

Thank You

Ashima

Saturday 17th of August 2019

You are absolutely right in saying these pakodas are the perfect tea-time snacks! It is raining here and I just made a plateful of these with tea :-) Totally delicious!

Renu Agrawal-Dongre

Saturday 17th of August 2019

Thank You

Narmadha

Tuesday 13th of August 2019

Pakoda looks so tempting. When I made Moong dal karara I liked the fritters so much and thought to make it as snack someday. Perfect for rainy weather with hot cup of coffee

Renu Agrawal-Dongre

Tuesday 13th of August 2019

Thank you