Urad Dal Pakoda that are perfectly crispy and not at all oily

We all enjoy eating different kinds of pakodas with love. But sometimes when they turn out oily, we don’t feel like eating them, and we also get bored with eating the same kind of pakodas. That’s why today I am sharing with you the recipe for Urad Dal Pakoda. These fritters are made with few ingredients, and if you make them using the method I’ve described, they will not be oily at all.

Ingredients:

• 1 Cup Urad Dal (5-6 hrs Soaked)
• 4-5 Garlic Cloves
• 1/2 Inch Ginger
• 2 Green Chilli (adjust to your spice preference)
• 1/2 tsp Carom seeds (Ajwain)
• 1/2 tsp Cumin Seeds
• Water (as needed)
• A Pinch Hing / Asafetida
• 1 tbsp cumin-coriander powder (coarsely ground)
• Curry Leaves
• 1 Onion Chopped
• Coriander Leaves
• 1/4 tsp Turmeric Powder
• Salt to taste
• Water (as needed)
• Pinch of baking soda (optional)

• Optional: methi (fenugreek leaves), palak (spinach), spring onion leaves
• Optional: 2 tbsp of rice flour

Also Read – Delicious Raw Mango Dal | Kairi Dal Recipe

Instructions:

1. Soak the urad dal for 5-6 hours, then rinse it well.
2. Grind the dal with garlic, ginger, green chillies, carom seeds, and cumin seeds. Add minimal water to create a slightly coarse mixture.
3. Transfer the ground dal to a bowl. Add hing, cumin-coriander powder, curry leaves, onion, coriander leaves, turmeric, and salt.
4. Mix everything thoroughly. For a fluffier texture, you can beat the mixture for a couple of minutes before adding the other ingredients.
5. Add a little water to achieve the right consistency.
6. Optional: Add methi (fenugreek leaves), palak (spinach), spring onion leaves.
7. Optionally, add a pinch of baking soda then add a small amount of water to it and mix it well.
8. Heat oil in a pan. Carefully drop small portions of the mixture into the hot oil.
9. Fry the bhaji(Pakoda) on medium heat until golden brown.
10. Remove from oil and serve hot.
11. Optional: Serve with sweetened yogurt and chutneys.

Urad Dal Pakoda

Shubham Nimbalkar

Not at all oily, pakoda that can be made quickly with ingredients available at home. Everyone in the family will eat them with love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Cuisine Indian

Servings 4

Ingredients

  

• 1 Cup Urad Dal 5-6 hrs Soaked
• 4-5 Garlic Cloves
• 1/2 Inch Ginger
• 2 Green Chilli adjust to your spice preference
• 1/2 tsp Carom seeds Ajwain
• 1/2 tsp Cumin Seeds
• Water as needed
• A Pinch Hing / Asafetida
• 1 tbsp cumin-coriander powder coarsely ground
• Curry Leaves
• 1 Onion Chopped
• Coriander Leaves
• 1/4 tsp Turmeric Powder
• Salt to taste
• Water as needed
• Pinch of baking soda optional

Optional: methi (fenugreek leaves), palak (spinach), spring onion leaves

Optional: 2 tbsp of rice flour

Instructions

 

• Soak the urad dal for 5-6 hours, then rinse it well.
• Grind the dal with garlic, ginger, green chillies, carom seeds, and cumin seeds. Add minimal water to create a slightly coarse mixture.
• Transfer the ground dal to a bowl. Add hing, cumin-coriander powder, curry leaves, onion, coriander leaves, turmeric, and salt.
• Mix everything thoroughly. For a fluffier texture, you can beat the mixture for a couple of minutes before adding the other ingredients.
• Add a little water to achieve the right consistency.
• Optional: Add methi (fenugreek leaves), palak (spinach), spring onion leaves.
• Optionally, add a pinch of baking soda then add a small amount of water to it and mix it well.
• Heat oil in a pan. Carefully drop small portions of the mixture into the hot oil.
• Fry the bhaji(Pakoda) on medium heat until golden brown.
• Remove from oil and serve hot.

Optional: Serve with sweetened yogurt and chutneys.

Video

Keyword indian Snack