Craving a hot, crispy, and delicious snack that isn’t oily or heavy? Look no further than this fantastic Moong Dal Bhaji recipe! Also known as Moong Dal Pakoda, these golden-brown fritters are a beloved Indian snack, perfect for a rainy day or as a delightful evening treat with your tea.
Unlike other fritters that can get soft and soggy, this recipe gives you perfectly “kurkuri” (crispy) bhaji every single time. The secret lies in the special way the dal is ground and the simple, flavourful spices used. It’s a quick, easy, and beginner-friendly recipe that will surely impress your family and friends. Let’s learn how to make the best crispy Moong Dal Bhaji right in your own kitchen!
Also Read – Rava Kheer Recipe with Fresh Coconut: Easy & Quick
Ingredients List:
- 1 cup Moong Dal (Yellow Mung Beans), soaked for 2 hours
- 2 medium Onions, chopped (optional)
- 1-2 teaspoons Rice Flour (for crispiness)
- 3-4 spicy Green Chillies, crushed (or to taste)
- 1/2 tsp Cumin Seeds (Jeera), lightly crushed
- 1/2 tsp Carom Seeds (Ajwain), lightly crushed
- 1/2 tsp coarse Coriander Seeds (optional)
- A pinch of Asafoetida (Hing)
- A pinch of Turmeric Powder (Haldi)
- A few Curry Leaves (Kadi Patta)
- 1/4 cup fresh Coriander Leaves (Dhania), chopped
- Salt to taste
- Oil for deep frying
Also Read – Crispy Kothimbir Pakoda Recipe: Easy Coriander Fritters
Step-by-step Instructions:
- Prepare the Dal: Take the soaked moong dal and drain all the water completely. You don’t want any extra water.
- Grind the Dal: Add the drained dal to a mixer grinder. Grind it coarsely using the pulse button (“stop-start” mode). It’s very important not to make a smooth paste. The batter should be “dardari” (coarse), with some whole dal visible.
- Mix the Batter: Transfer this coarse dal paste to a large mixing bowl.
- Add Aromatics: Add the chopped onions (if using), crushed green chillies, lightly crushed cumin seeds, carom seeds, coarse coriander seeds, asafoetida, turmeric powder, and curry leaves.
- Add Final Touches: Add the chopped coriander leaves, salt to taste, and the rice flour. The rice flour is key to making the Moong Dal Bhaji extra crispy.
- Combine Well: Mix everything together with your hands or a spoon until well combined. Your batter is now ready.
- Heat the Oil: Heat oil in a kadai (wok) for deep frying. The oil should be very hot (“kadak garam”).
- Fry the Bhajis: Once the oil is hot, reduce the flame to medium. Carefully drop small portions of the batter into the hot oil. Don’t overcrowd the pan.
- Be Patient: Let the bhajis fry undisturbed for about a minute. After a minute, gently stir them.
- Fry till Golden: Continue frying on medium heat, stirring occasionally, until the bhajis are a beautiful golden-brown colour and are perfectly crispy on the outside.
- Drain and Serve: Remove the crispy Moong Dal Bhajis with a slotted spoon, draining the excess oil. Serve them hot!
Also Read – Crispy Moong Dal Bhaji: The Secret Moong Pakoda Recipe
Cooking Tips for Better Results:
- Coarse Batter is Key: The most important tip is not to make a fine paste of the moong dal. A coarse, “dardari” texture is essential for a crispy bhaji.
- No Water: Do not add any water while grinding the dal. The moisture from the soaked dal is enough.
- Crush Spices: Always crush the carom seeds (ajwain) and cumin seeds (jeera) between your palms before adding. This releases their flavour and aroma.
- Fry on Medium Heat: After the oil is hot, fry the bhajis on a steady medium flame. Frying on low heat will make them oily, and frying on high heat will burn them from the outside, leaving the inside raw.
- Soda Optional: You can add a tiny pinch of baking soda for a fluffier texture, but it’s not necessary for this recipe.
Variations:
- Vegan Version: This recipe is already vegan! Just ensure you are using vegetable oil for frying.
- Spicy Version: Increase the number of green chillies, or add a 1/2 teaspoon of Red Chilli Powder to the batter.
- Kids-Friendly Version: Skip the green chillies completely. You can add a tiny bit of black pepper powder for a mild flavour.
- Add Greens: Make it healthier by adding finely chopped spinach (palak), fenugreek leaves (methi), or taro leaves (aaluchi paan) to the batter.
Also Read – Crispy Chilli Pakoda Recipe: Mirch Dal Bhajiya
Serving Suggestions:
- These crispy Moong Dal Bhajis are incredibly versatile:
- Serve them hot and fresh on their own.
- Pair them with a hot cup of masala chai or coffee.
- They taste delicious with green coriander-mint chutney or a sweet tamarind chutney.
- You can also serve them as a side with Sambar and rice.
FAQs (Frequently Asked Questions):
Q1: Why did my Moong Dal Bhaji turn soft and not crispy?
Ans: This usually happens if the batter is too smooth or too watery. Make sure to grind the dal coarsely and drain all water from it before grinding. Also, adding 1-2 teaspoons of rice flour helps ensure crispiness.
Q2: Can I make this Moong Dal Bhaji recipe without onions?
Ans: Yes, absolutely. The onions are optional. The bhajis will still taste delicious without them.
Q3: Can I use whole moong dal (green moong) instead of yellow moong dal?
Ans: This recipe is specifically for yellow moong dal. Whole green moong dal has a different texture and will result in a different kind of fritter.
Q4: How can I make my Moong Dal Pakoda less oily?
Ans: To ensure your bhajis are not oily, fry them in properly hot oil on a medium flame. If the oil is not hot enough, the bhajis will soak up oil.
Q5: Can I store the batter?
Ans: It’s best to fry the bhajis immediately after mixing. If you store the batter, the salt will release water from the onions and dal, making the batter runny and the bhajis soggy.
Also Read – Crispy Kothimbir (Coriander) Pakoda: Your New Favourite Snack!
Crispy Moong Dal Bhaji Recipe: Easy & Quick Fritters
Ingredients
- 1 cup Moong Dal Yellow Mung Beans, soaked for 2 hours
- 2 medium Onions chopped (optional)
- 1-2 teaspoons Rice Flour for crispiness
- 3-4 spicy Green Chillies crushed (or to taste)
- 1/2 tsp Cumin Seeds Jeera, lightly crushed
- 1/2 tsp Carom Seeds Ajwain, lightly crushed
- 1/2 tsp coarse Coriander Seeds optional
- A pinch of Asafoetida Hing
- A pinch of Turmeric Powder Haldi
- A few Curry Leaves Kadi Patta
- 1/4 cup fresh Coriander Leaves Dhania, chopped
- Salt to taste
- Oil for deep frying
Instructions
- Prepare the Dal: Take the soaked moong dal and drain all the water completely. You don't want any extra water.
- Grind the Dal: Add the drained dal to a mixer grinder. Grind it coarsely using the pulse button ("stop-start" mode). It's very important not to make a smooth paste. The batter should be "dardari" (coarse), with some whole dal visible.
- Mix the Batter: Transfer this coarse dal paste to a large mixing bowl.
- Add Aromatics: Add the chopped onions (if using), crushed green chillies, lightly crushed cumin seeds, carom seeds, coarse coriander seeds, asafoetida, turmeric powder, and curry leaves.
- Add Final Touches: Add the chopped coriander leaves, salt to taste, and the rice flour. The rice flour is key to making the Moong Dal Bhaji extra crispy.
- Combine Well: Mix everything together with your hands or a spoon until well combined. Your batter is now ready.
- Heat the Oil: Heat oil in a kadai (wok) for deep frying. The oil should be very hot ("kadak garam").
- Fry the Bhajis: Once the oil is hot, reduce the flame to medium. Carefully drop small portions of the batter into the hot oil. Don't overcrowd the pan.
- Be Patient: Let the bhajis fry undisturbed for about a minute. After a minute, gently stir them.
- Fry till Golden: Continue frying on medium heat, stirring occasionally, until the bhajis are a beautiful golden-brown colour and are perfectly crispy on the outside.
- Drain and Serve: Remove the crispy Moong Dal Bhajis with a slotted spoon, draining the excess oil. Serve them hot!
