dal ke pakode
Crispy lentil fritters that bring warmth with every bite!
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oil as required for deep frying or shallow frying
pinch of asafoetida (hing)
1 cup moong dal (green split)
1.5 cups water, for soaking moong dal
1-2 green chilies (optional) – chopped roughly
1 inch ginger – chopped
1 teaspoon black peppercorns
1 teaspoon coriander seeds
2 tsp besan
one-eighth cup water or as required, for grinding the dal
salt as required
In a bowl, soak moong dal for about 3 to 4 hours or overnight. Drain the water and transfer it 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 the besan.
Now add salt and mix well.
Stir the batter vigorously for a few minutes as this helps in aerating the batter.
For frying Moong Dal Pakoda
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.
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.
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