Moong Dal Pakoda Moong Dal Bhajiya Moong Dal Vada Recipes

MOONG DAL PAKODA (MOONG DAL BHAJIYA)

Steps:

• Add moong dal to a large bowl and rinse them well thrice. Drain and soak in fresh water for 60 mins. For softer pakoras soak for 2 hours or soak them in slightly hot water for 1 hour.
• Drain the water completely and leave the dal in the colander for a while until the water drains completely.
• Add it to a blender jar along with red chilies.
• Pulse the dal a couple of times in the blender until you get a coarse mixture. If you prefer soft moong dal pakoda, splash some water and blend it to a smooth yet thick batter.
• Transfer this to a mixing bowl.
• Next add in onions, ginger garlic paste, green chilies, coriander leaves, curry leaves, jeera, garam masala and salt.
• Mix the dough and taste it to check the salt and spice. If required add more.
• Heat oil in a deep pan.
• To test if the oil is hot enough, drop a small portion of the batter to the oil. It should sizzle and rise to the surface without turning brown. This is the right temperature.
• Take small portions of the pakora mixture and drop bite sized portions to the hot oil.
• Do not disturb the bhajiyas until they rise up. Fry them stirring on a medium high flame until golden and crisp.
• Drain them to a steel colander or kitchen tissue. Continue to fry the pakoras in batches.
• Sprinkle chaat masala as desired. Serve moong dal pakora hot with green chutney or sauce.
• If your air fryer requires preheating, preheat it at 350 F or 180 C for at least 10 minutes.
• Place small flat portions of the mixture on the greased rack and air fry for 11 to 13 minutes at 350 F or 180 C. Adjust the timings as needed depending on the size of your pakoras. Air fry them until crisp and golden.
• After air frying I brush the hot pakoras with ghee instead of spraying oil. Sprinkle chaat masala or serve them with chutney or chai.

MOONG DAL PAKODA | MOONG DAL BHAJIYA | MOONG DAL VADA

Steps:

• In a bowl, soak moong dal in enough water for about 3 to 4 hours or overnight. Drain the water and add them to a grinder or blender.
• Add the chopped green chilies, ginger and asafoetida. Add water and grind to a fine and smooth consistency. You can add some more water if required while grinding.
• Coarsely crush the black pepper and coriander seeds in a mortar-pestle.
• Add these to the ground moong dal batter. Add salt and mix well.
• Stir the batter vigorously for a few minutes as this helps in aerating the batter.
• Heat oil for deep frying in a kadai or pan.
• Drop spoonfuls of the pakora batter in medium hot oil and fry till crisp and golden.
• When the pakodas look light golden, turn over them gently and continue to fry.
• You will have to flip the pakoras a couple of times for even cooking.
• Once the pakora becomes crisp and golden then remove them with a slotted spoon draining as much oil as possible in the kadai.
• Then place the moong dal bhajiya on paper napkins to remove excess oil.
• Serve the moong dal pakoda hot or warm with chutney varieties like coriander chutney or mint chutney or tamarind chutney or just plain tomato ketchup. You can serve it with any green chutney. They makes for a good evening snack accompanies with tea.