Moong Dal Pakora Recipe |
Moong Dal Bhajiya | Step-by-Step
Guide with Photos and Video
Indulge in the delightful crunch of Moong Dal Pakora, also known as Moong Dal Bhajiya—a beloved teatime snack that evokes warmth and comfort, especially during rainy weather.
These delicious fritters are made from yellow split moong lentils, combined with aromatic spices and fresh herbs, resulting in a treat that’s both flavorful and satisfying.
While these pakoras are traditionally deep-fried to achieve their signature crispy texture, you can opt for a healthier alternative by lightly pan-frying them with just a tablespoon of oil or using an air fryer.
While these pakoras are traditionally deep-fried to achieve their signature crispy texture, you can opt for a healthier alternative by lightly pan-frying them with just a tablespoon of oil or using an air fryer. Pakoras,
Or bhajis are a quintessential component of Indian snacking culture. They come alive at high tea or as an evening snack, and there are many variations of dal pakora available on my blog, which I will link for your exploration after this description.
The moong dal pakoda is particularly addictive, offering an irresistible crunch that will leave your taste buds yearning for more. You’ll find that these pakoras are versatile; they can enhance dishes like dahi bhala or chana chaat, serving as a delightful topping that adds texture and flavor.
For a detailed recipe, watch my video where I explain
the steps one by one.
This recipe for moong dal bhajiya is inspired by traditional Indian cuisine and is designed to cater to various taste preferences. Notably, it excludes red chili powder, making it perfect for those who favor milder flavors, such as young children or anyone wary of spice.
Recipe Notes:
To achieve the light and crunchy texture of your moong dal pakora, it’s essential to soak the dal, followed by grinding it with the right amount of water. Aim for a thick and fluffy consistency—like that of whipped cream—when preparing the mixture. A runny batter will result in pakoras that are soft and overly oily.
Another crucial step is to whisk the dal batter thoroughly; this will introduce air, making your pakoras light and airy. Insufficient whisking might lead to dense and bland bhajiyas, so take your time with this step for the best results.
In this recipe, I’ve only included chopped green chilies for a mild kick. However, if you're seeking a bit more spice, feel free to sprinkle in some chili flakes to suit your palate.
One of the most important aspects of frying your moong dal pakora is managing the heat. A flame that’s too high can cause the pakoras to burn on the outside while remaining uncooked inside.
Conversely, a low flame may lead to soggy pakoras. Maintaining an even, moderate flame throughout frying is key to achieving perfectly cooked, crispy treats. Should you find yourself with leftovers?
Simply store them in an airtight container in the refrigerator. When you're ready to enjoy them again, reheat in a microwave or air fryer for a delightful snack that's as good as fresh!
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How to Make Moong Dal Pakoda?
To prepare moong dal pakora, begin by soaking the moong dal for approximately 2 hours. If you're short on time, you can soak it in hot water for about 40-45 minutes.
While the dal is
soaking, take the opportunity to chop ingredients such as ginger, green
chilies, coriander leaves, and curry leaves, which will be added to the pakora.
After the moong dal has soaked
adequately, drain it and blend it with a minimal amount of water. It’s
important not to add too much water, as excessive moisture can cause the
pakoras to absorb oil and become heavy and soggy.
While blending, periodically check the mixture by opening the food processor lid and stirring if necessary. If needed, you can add small splashes of water to achieve a smooth consistency, ensuring that the mixture is not grainy.
Once confirmed, add powdered spices such as salt and cumin powder, along with the chopped coriander, ginger, green chilies, and curry leaves. Mix everything thoroughly.
Heat oil to a medium-hot
temperature, around 140 °C. Carefully drop medium-sized dumplings of the dal
mixture into the oil, working in batches of 4-5 to avoid overcrowding. When the
pakoras begin to float, gently turn them over.
Stir occasionally to ensure even cooking, resulting in a uniformly light golden brown color and crispiness.
Once fried, transfer the pakoras to a paper towel-lined plate to absorb excess oil.
Moong dal bhajiya can be
enjoyed in various ways—whether served with dahi bhala, dahi boondi, or simply as a delightful
teatime snack.
