Moongdal Pakoda Recipe / Moong Dal Bhajiya Recipe / Moong Vada - Healthy Tea Time Snack Recipe

Moongdal Pakoda/Moongdal Vada recipe is similar to our Ulundhu Bonda, healthy and yummy tea time snack. This Pakoda doesn't need besan flour & cooking soda still you get a crispy outer and soft inner. Instead of giving store bought chips for snacks time, try this homemade moongdal pakoda for kids and family. Even if its deep fried once in a while it is ok. Moongdal pakoda/vada, sure a protein rich snack. I added 1/2 cup of chopped spinach you can also fine grated carrots & cabbage also. Now off to the recipe..

Moongdal Pakoda Recipe/Moong Vada Recipe

Prep Time : 1-2 hours | Cook Time : 20 Minutes

Recipe Category : Snack | Makes : 30 small pakodas

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Ingredients

1. Yellow Moongdal/Split Moongdal Dal  1 cup
2. Green Chili  5 or to taste
3. Ginger   1" piece
4. Jeera/Cumin Seeds    1/2 tsp
5. Coriander seeds/Dhaniya  1/2 tsp
6. Turmeric Powder   1/8 tsp
7. Salt  to taste
8. Hing/Asafoetida  a pinch
9. Onion   1/2 cup(finely chopped)
10. Palak/Spinach   1/2 cup(finely chopped)
11. Cilantro   2 tbsp (finely chopped)
12. Oil   to deep fry

Notes:

Instead of Yellow moong dal, you can use Whole moong dal too, if using Green Moong dal soak only  6-8 hours.

Adjust green chili  to your taste, the above quantity will give you moderate spicy bhajiyas.

You can also add 1/4 cup grated carrot to the pakora mix, adding spinach is optional or replace spinach/palak with any greens.

Method

• Wash and soak mung bean with enough water for minimum 6-8 hours or overnight. 
• Using a mortar and pestle, crush dhaniya/Coriander seeds coarsely and keep ready.
• After soaking, drain the water and take it in a blender and to it add green chili, ginger and enough salt.
• Add 1 tbsp of water and blend it to a coarse paste, similar to paruppu vadai/masal vadai consistency.
• If the batter is slightly thin, no problem you can still make bhajiyas.
• Transfer the ground batter to a bowl, using whisk whip the batter for 2-3 minutes until light and fluffy. Then to it add jeera, crushed dhaniya, finely chopped onion, palak, cilantro, turmeric powder, hing and mix well.
• That's it..Batter is ready to fry moong dal pakoda.
• Heat oil in a kadai, when the oil is hot, drop the batter directly into the hot oil and fry in medium high heat until it turns crisp and golden brown on all sides.
• Once done, remove the Pakoda/bhajiyas using slotted ladle and drain it in paper towel.
• Then serve the Moong dal Pakoda/ bhajiyas with green chutney and sweet tamarind chutney.