Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » Recipes » Snacks

Moong Dal Pakoda Recipe | Moong Dal Vada Recipe

Last Updated On: Sep 22, 2020 by Sowmya Venkatachalam

Moong Dal Pakora Recipe | Moong Dal Vada Recipe
Jump to Recipe Jump to Video Print Recipe

Moong Dal Pakoda, a very crispy and tasty pakoda made with protein rich moong dal. Usually for Pakoda, we use besan, rice flour, onion or veggies along with spices and then deep fry the pakora till they are crispy. Instead of using conventional besan and rice flour, we are going to soak the moong dal, grind it to coarse paste and then add onion, coriander leaves, spices and deep fry the pakora. Coarsely ground moong dal gives a nice crispy texture to the pakoda. Since the dal needs to get cooked and becomes crispy, each batch of deep frying takes more time than conventional pakoda.

Table of Contents

Toggle
    • Tips for making Moong Dal Pakoda Recipe
    • You may also want to try:
    • Recipe Card for Moong Dal Pakoda Recipe | Moong Dal Vada Recipe  :
  • Moong Dal Pakoda Recipe | Moong Dal Vada Recipe
        • Equipments Needed
    • Ingredients
    • Instructions 
      • Soaking Dal
      • Making Moong dal batter
      • Making Spice Powder
      • Prepare Pakoda mixture
      • Deep Frying Pakoda
      • Serving Time
    • Video
    • Nutritional Info
    • INSTRUCTIONS WITH STEP BY STEP PICTURES

Tips for making Moong Dal Pakoda Recipe

  • Soak moong dal atleast for 2 hours.
  • While grinding soaked dal, do not add water. Grind it to a coarse paste. If you want the texture of the pakoda to be soft, then you can grind the moong dal to smooth paste.
  • Along with onions, we can add grated carrot, or we can saute onion, carrot, potato, beans and add it to batter.
  • Coarsely Crushed Pepper-Cumin-Coriander gives a nice flavor and spice to the batter. Along with this spice, we can also add Chaat masala.
  • While deep frying keep in low flame and deep fry patiently till the pakoda is golden brown. Do not keep the flame high, then the pakoda turns red soon and gets burnt.

You may also want to try:

  1. Onion Pakoda
  2. Pattanam Pakoda
  3. Kambu Pakoda
  4. Methi Pakoda
  5. Bittergourd Rings

Recipe Card for Moong Dal Pakoda Recipe | Moong Dal Vada Recipe  :

Moong Dal Pakora Recipe | Moong Dal Vada Recipe
Pin Recipe

Moong Dal Pakoda Recipe | Moong Dal Vada Recipe

Course: Snacks
Cuisine: Indian, North Indian, South Indian Recipes, Tamil Nadu Recipes
Equipments Needed
  • Heavy Bottomed Pan
  • Mixer Grinder
  • Mixing Bowl
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 5 people
Calories: 90kcal
Author: Sowmya Venkatachalam
Moong dal pakoda is a very crispy and tasty snack made with moong dal, onion, coriander leaves and other Indian spices. Relish with Ketchup or Coriander Chutney and enjoy this delicious snack!
Print Recipe

Ingredients

  • 1 Cup Moong Dal 1 Cup - 250ml
  • 3 Green Chili
  • 1 inch Ginger
  • 1 teaspoon Peppercorns
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Coriander seeds
  • 1 Onion Finely chopped
  • ¼ Cup Coriander Leaves Chopped
  • 1 teaspoon Salt
  • 2 Cups Oil For Deep Frying

Instructions 

Soaking Dal

  • Take moong dal in a vessel. Add water to soak the dal. Set aside for 2 hours.

Making Moong dal batter

  • After 2 hours, drain water from soaked moong dal and take it to mixer jar along with green chili and ginger.
  • Grind the dal to a coarse paste without adding any water. The batter should be thick and not be runny. Take the moong dal batter in a mixing bowl.

Making Spice Powder

  • Take pepper, cumin and coriander seeds in a mixer jar.
  • Grind it to a coarse powder. Set this aside.

Prepare Pakoda mixture

  • To the moong dal batter, add finely chopped onion, coriander leaves, pepper-cumin-corinader powder and salt. Mix well. Pakoda mixture ready!

Deep Frying Pakoda

  • Heat 2 cups of oil in a heavy bottomed pan. Once the oil is hot enough, drop 4-5 small portion of pakoda mixture gently in oil. We don't need to shape the pakoda. we can just take a small portion of mixture and drop in oil.
  • Keep in low to medium flame and deep fry the pakoda till they are golden brown and crispy.
  • Take out the fried pakoda and place in a paper towel to drain excess oil. Repeat the same for the rest of the pakoda mixture.

Serving Time

  • Relish the Pakoda with Ketchup or Coriander chutney!

Video

Nutritional Info

Nutrition Facts
Moong Dal Pakoda Recipe | Moong Dal Vada Recipe
Amount Per Serving (30 g)
Calories 90 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 15g5%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

INSTRUCTIONS WITH STEP BY STEP PICTURES

SOAKING DAL

  • Take moong dal in a vessel. Add water to soak the dal. Set aside for 2 hours.

MAKING MOONG DAL BATTER

  • After 2 hours, drain water from soaked moong dal and take it to mixer jar along with green chili and ginger.

  • Grind the dal to a coarse paste without adding any water. The batter should be thick and not be runny.

  • Take the moong dal batter in a mixing bowl.

MAKING SPICE POWDER

  • Take pepper, cumin and coriander seeds in a mixer jar.

  • Grind it to a coarse powder. Set this aside.

PREPARE PAKODA MIXTURE

  • To the moong dal batter, add finely chopped onion, coriander leaves, pepper-cumin-corinader powder and salt.

  • Mix well. Pakoda mixture ready!

DEEP FRYING PAKODA

  • Heat 2 cups of oil in a heavy bottomed pan. Once the oil is hot enough, drop 4-5 small portion of pakoda mixture gently in oil. We don't need to shape the pakoda. we can just take a small portion of mixture and drop in oil. Keep in low to medium flame and deep fry the pakoda till they are golden brown and crispy.

  • Take out the fried pakoda and place in a paper towel to drain excess oil. Repeat the same for the rest of the pakoda mixture.

SERVING TIME

  • Relish the Pakoda with Ketchup or Coriander chutney!

Love the Recipe? Share with Everyone
   4   
4
Shares

More Snacks

  • Khandvi
  • Golden brown, crispy Poha Vada served on a plate, garnished with fresh coriander and accompanied by green chutney. The vadas have a crunchy exterior with a soft, spiced flattened rice (poha) filling.
    Crispy Poha Vada (Aval Vadai) Recipe
  • Mullu Murukku | Rice Flour Murukku | Instant Chakli
    Mullu Murukku | Instant Chakli | Rice Flour Murukku
  • Mysore Bonda (Maida Bonda)
    Mysore Bonda (Maida Bonda)
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe
  • Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.
    Cucumber Kheer Recipe | Vellarikkai Payasam Recipe
  • Delicious bowl of Thakkali Kuzhambu (South Indian tomato curry) served with idli, garnished with fresh coriander leaves, and accompanied by a side of crispy dosa.
    Thakkali Kuzhambu | Tomato Kurma Recipe
  • Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
    Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge
  • A bowl of Dal Palak, a creamy and nutritious Indian lentil curry made with spinach, garnished with a flavorful ghee tempering of cumin seeds, red chilies, and garlic, served alongside rice and roti.
    Dal Palak
  • A bowl of rich, dark brown Vatha Kuzhambu Paste with a glossy texture, garnished with fried curry leaves and turkey berries, placed on a wooden surface alongside tamarind, red chilies, and spice ingredients.
    Vatha Kuzhambu Paste

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required