Craving a delicious and comforting snack for your evening tea? You have to try this amazing Moong Dal Bhaji Recipe! Also known as Moong Dal Fritters or Pakodas, this popular Indian snack is loved for its crispy outside and soft, fluffy inside.
What makes this specific recipe so special? It uses absolutely no baking soda! By using a simple whisking technique, you can achieve the perfect “jaalidar” (porous and airy) texture naturally. Made using healthy moong dal flour (yellow lentil flour) instead of the traditional besan (chickpea flour), it is light on the stomach and super flavourful.
Whether it is raining outside or you just have unexpected guests, this Easy Indian Snack comes together in minutes. Follow along with this simple No Soda Moong Dal Bhaji recipe and treat your family to a plate of hot, golden goodness!
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Ingredients List:
- 1 cup Moong Dal Flour (Yellow lentil flour)
- 2-3 Green Chillies (finely chopped, adjust to taste)
- 1/2 tsp Ajwain (Carom seeds)
- 1/4 tsp Turmeric Powder (Haldi)
- 1/2 tsp Coarsely crushed Coriander Seeds Powder
- A pinch of Hing (Asafoetida)
- Salt to taste
- 1/2 cup Fresh Coriander Leaves (finely chopped, use generously!)
- Water (as needed to make the batter)
- Peanut Oil (or any cooking oil) for deep frying
Step-by-step Instructions:
- Prepare the Dry Mix: In a deep mixing bowl, add the moong dal flour.
- Add Spices: Crush the ajwain between your palms and add it to the bowl. Add turmeric powder, coarsely crushed coriander seeds powder, hing, and salt.
- Add Fresh Greens: Mix in the chopped green chillies and a generous amount of fresh coriander leaves.
- Make the Batter: Slowly add water little by little and mix well. The moong dal batter will be slightly stickier than regular besan batter.
- Whisk to Aerate (Crucial Step): Using your hand, vigorously whisk the batter in one circular direction for 2 to 3 minutes. This traps air inside, making the Moong Dal Bhaji Recipe soft and fluffy without using baking soda.
- Heat the Oil: Heat peanut oil in a kadhai or deep pan on medium heat.
- Fry the Pakodas: Once the oil is properly hot, keep the flame on medium. Carefully drop small bite-sized portions of the batter into the hot oil.
- Cook to Perfection: Do not fry on high heat, or they will burn outside and remain raw inside. Fry evenly until they turn a beautiful light golden brown and puff up.
- Drain and Serve: Remove the crispy fritters using a slotted spoon and drain excess oil. Serve hot!
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Cooking Tips for Better Results:
- Whisking is Key: Since we are not using baking soda, beating the batter continuously for 3 minutes is a must for airy, light pakodas.
- Medium Heat Frying: Always fry the bhaji on a medium flame to ensure they cook completely from the inside and get crispy on the outside.
- Use Fresh Flour: Freshly milled moong dal flour gives the best bright yellow colour and authentic taste.
- Hot Oil Trick: If you feel your batter is too dense, you can pour one teaspoon of hot cooking oil into the raw batter before frying for extra crispiness.
Variations:
- Vegan Version: This recipe is naturally 100% vegan!
- Spicy Version: Add half a teaspoon of red chilli powder or extra chopped spicy green chillies to give it a fiery kick.
- Kids-Friendly Version: Skip the chopped green chillies entirely. You can also add grated carrots or mild bell peppers to sneak in some veggies.
- Onion Pakoda Style: Add half a cup of thinly sliced onions to the batter before frying for a delicious onion-moong dal crunch!
Serving Suggestions:
- These hot and crispy fritters taste heavenly when served with:
- Spicy green mint-coriander chutney.
- Sweet and tangy tamarind (imli) chutney.
- Tomato ketchup for kids.
- A steaming hot cup of Indian Masala Chai or filter coffee!
Also Read – Quick & Easy Beetroot Koshimbir Recipe | Healthy Salad
FAQs:
Q1: Can I use whole soaked moong dal instead of flour for this Moong Dal Bhaji Recipe?
Ans: Yes! If you don’t have moong dal flour, you can soak yellow moong dal for 2-3 hours, drain the water, and grind it into a coarse paste in your mixer to use as the base.
Q2: Why are my pakodas turning out hard?
Ans: If the bhaji is hard, it means the batter was not aerated enough. Make sure to whisk the batter vigorously in one direction for at least 2-3 minutes to make it soft and fluffy.
Q3: Do I have to use peanut oil?
Ans: No, while peanut oil adds a traditional Maharashtrian flavour, you can use sunflower oil, canola oil, or any neutral cooking oil you have at home.
Q4: Can I add baking soda to speed up the process?
Ans: You can add a tiny pinch of baking soda if you are in a rush, but whisking the batter by hand is much healthier and prevents the pakodas from absorbing too much oil.
Easy Moong Dal Bhaji Recipe | Crispy No Soda Pakoda
Ingredients
- 1 cup Moong Dal Flour Yellow lentil flour
- 2-3 Green Chillies finely chopped, adjust to taste
- 1/2 tsp Ajwain Carom seeds
- 1/4 tsp Turmeric Powder Haldi
- 1/2 tsp Coarsely crushed Coriander Seeds Powder
- A pinch of Hing Asafoetida
- Salt to taste
- 1/2 cup Fresh Coriander Leaves finely chopped, use generously!
- Water as needed to make the batter
- Peanut Oil or any cooking oil for deep frying
Instructions
- Prepare the Dry Mix: In a deep mixing bowl, add the moong dal flour.
- Add Spices: Crush the ajwain between your palms and add it to the bowl. Add turmeric powder, coarsely crushed coriander seeds powder, hing, and salt.
- Add Fresh Greens: Mix in the chopped green chillies and a generous amount of fresh coriander leaves.
- Make the Batter: Slowly add water little by little and mix well. The moong dal batter will be slightly stickier than regular besan batter.
- Whisk to Aerate (Crucial Step): Using your hand, vigorously whisk the batter in one circular direction for 2 to 3 minutes. This traps air inside, making the Moong Dal Bhaji Recipe soft and fluffy without using baking soda.
- Heat the Oil: Heat peanut oil in a kadhai or deep pan on medium heat.
- Fry the Pakodas: Once the oil is properly hot, keep the flame on medium. Carefully drop small bite-sized portions of the batter into the hot oil.
- Cook to Perfection: Do not fry on high heat, or they will burn outside and remain raw inside. Fry evenly until they turn a beautiful light golden brown and puff up.
- Drain and Serve: Remove the crispy fritters using a slotted spoon and drain excess oil. Serve hot!
