Crispy Moong Dal Pakoda

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Craving that perfect crunch? This guide reveals how to make Crispy Moong Dal Pakodas that are golden outside and soft within. Discover the simple trick for extra crispiness, the ideal spice blend, and frying secrets to avoid oily results. From soaking the lentils to the final golden fry, every step is covered. Stop guessing and start frying! Your perfect snack awaits – Dive into the full article and master crispy pakodas today.

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Ingredients:
  • 1 cup Moong dal (split yellow lentils) (5 hours soaked)
  • 5 green chilli
  • 1/2 tsp Ajwain (carom seeds)
  • mint leaves
  • 4 garlic cloves
  • 1/2 inch ginger chopped
  • 1 cup kothimbir leaves
  • salt to taste
  • 1/4 tsp turmeric powder
  • 1/2 tbsp Crushed Coriander Seeds
  • 1 medium onion chopped
  • Cooking soda (optional)
  • 1/2 tsp cumin seeds
  • Oil (for frying)

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Instructions:
  1. Soak the moong dal for 5 hours. It can also be soaked for 2-3 hours.
  2. Wash the soaked dal thoroughly and drain the water completely.
  3. Put the drained moong dal into a mixer grinder.
  4. Add the green chillies, carom seeds, mint leaves, curry leaves, garlic, and ginger.
  5. Grind this mixture without adding any water. It is okay if some whole dal pieces remain
  6. Optionally, add 2-3 tablespoons of rice while soaking the dal or 2 small spoons of cooked rice while grinding for extra crispiness.
  7. Transfer the ground dal to a bowl. Add chopped coriander leaves, salt to taste, a little turmeric powder, coarsely crushed coriander seeds, and one medium-sized chopped onion.
  8. Optionally, add a pinch of fennel seeds (saunf), roughly crushed.
  9. Mix everything well.
  10. Add a pinch of cooking soda (optional) and mix gently in one direction.
  11. Add a little raw cumin seeds, crushed between your palms and mix well.
  12. Heat oil in a pan. The oil should be well heated.
  13. Drop small portions of the batter into the hot oil.
  14. Fry on medium heat. If the flame is too low, the pakodas will absorb oil.
  15. Fry until the pakodas turn golden brown and crispy.
  16. Optionally, fry some green chillies (slit and filled with a little salt) along with the pakodas.
  17. Remove the fried pakodas and chillies from the oil.
  18. The pakodas should be crispy on the outside and soft on the inside.
  19. Enjoy your Crispy Moong Dal Pakoda.

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Crispy Moong Dal Pakoda

Shubham Nimbalkar
Master Crispy Moong Dal Pakoda. Get secrets for golden, crunchy results with our easy step-by-step guide. Perfect your snack today.
Print Recipe Pin Recipe
Prep Time 5 hours
Cook Time 15 minutes
Course Pakoda Recipe
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup Moong dal split yellow lentils (5 hours soaked)
  • 5 green chilli
  • 1/2 tsp Ajwain carom seeds
  • mint leaves
  • 4 garlic cloves
  • 1/2 inch ginger chopped
  • 1 cup kothimbir leaves
  • salt to taste
  • 1/4 tsp turmeric powder
  • 1/2 tbsp Crushed Coriander Seeds
  • 1 medium onion chopped
  • Cooking soda optional
  • 1/2 tsp cumin seeds
  • Oil for frying

Instructions
 

  • Soak the moong dal for 5 hours. It can also be soaked for 2-3 hours.
  • Wash the soaked dal thoroughly and drain the water completely.
  • Put the drained moong dal into a mixer grinder.
  • Add the green chillies, carom seeds, mint leaves, curry leaves, garlic, and ginger.
  • Grind this mixture without adding any water. It is okay if some whole dal pieces remain
  • Optionally, add 2-3 tablespoons of rice while soaking the dal or 2 small spoons of cooked rice while grinding for extra crispiness.
  • Transfer the ground dal to a bowl. Add chopped coriander leaves, salt to taste, a little turmeric powder, coarsely crushed coriander seeds, and one medium-sized chopped onion.
  • Optionally, add a pinch of fennel seeds (saunf), roughly crushed.
  • Mix everything well.
  • Add a pinch of cooking soda (optional) and mix gently in one direction.
  • Add a little raw cumin seeds, crushed between your palms and mix well.
  • Heat oil in a pan. The oil should be well heated.
  • Drop small portions of the batter into the hot oil.
  • Fry on medium heat. If the flame is too low, the pakodas will absorb oil.
  • Fry until the pakodas turn golden brown and crispy.
  • Optionally, fry some green chillies (slit and filled with a little salt) along with the pakodas.
  • Remove the fried pakodas and chillies from the oil.
  • The pakodas should be crispy on the outside and soft on the inside.
  • Enjoy your Crispy Moong Dal Pakoda.

Video

Keyword indian Snack

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