How to make Moong Dal Pakoda - A quick and tasty deep-fried snack made with ground moong dal mixed with some simple masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless green gram (dhuli moong dal), Green chillies (हरी मिर्च )
Cuisine : Indian
Course : Snacks and Starters
Moong Dal Pakoda Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Moong Dal Pakoda checkout Moong Bean Dumpling. You can also find more Snacks and Starters recipes like Baked Bean Wraps, Roast Potatoes, Chicken Jeera Tikka, Nrg (Energy) Dosa.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Moong Dal Pakoda Recipe
Split skinless green gram (dhuli moong dal) soaked 1 1/2 cups
Green chillies 2-3
Ginger 1 inch
Asafoetida a pinch
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Baking soda a pinch
Rice flour 2 tablespoons
Oil for deep-frying
Method
Step 1
To make the pakoda batter, put split green gram in a mixer jar, add green chillies, ginger, asafoetida and salt and grind into a coarse paste. Add a little water if required.
Step 2
Transfer the batter into a mixing bowl, add coriander leaves, baking soda and rice flour and mix well.
Step 3
Using your fingers drop small amounts of batter in hot oil and deep-fry till crisp and golden.
Step 4
Drain on absorbent paper.
Step 5
Arrange them on a serving plate and serve hot.
