Monday, January 11, 2021

How To Make Moong Dal Pakoda / Vada Recipe

What is Moong Dal Pakoda?

Moong Dal Pakoda is a popular Indian snack, mostly enjoyed with evening Tea therefore also called Tea time snack. Moong Dal is also called Split skinned green gram. Moong Dal Pakoda is also known as Moong dal Vada or bhajiya. It is a deep-fried snack that is crispy from the outside and spongy and soft from the inside. 

Moong dal pakoda

What to do with leftover batter?

I would recommend using the batter on the same day but in case you need to keep it, It should be kept in an airtight container in the fridge. Always better to use a small amount of batter for Pakodas at a time and keep the remaining batter aside without any spices in it. 

Is Moong dal pakodas healthy?

Moong dal doesn’t have a strong flavor. It is light and easy to digest. Doctors usually recommend having it when you feel sick. Therefore at my home, we also call it Dal for sick people. It has many health benefits if taken as it is but in reality anything which is deep-fried is not healthy. Still, after deep frying, it's better than other deep-fried snacks.

Without wasting time let's jump into the cooking process.

Prep Time: 4 hours   
Cooking Time: 30 minutes   
Total Time: 4 hours 30 minutes


  • 1 cup of Moong dal
  • 2 green chilies finely chopped Or as per your taste.
  • 1 finely chopped Onion
  • 1 tablespoon ginger-garlic paste.
  • A small amount of finely chopped coriander leaves or 1 tablespoon Kasuri methi.
  • Half tablespoon carom seeds
  • Half teaspoon of asafoetida (hing)
  • Salt to taste
  • Water as required
  • Oil for deep frying


  • Wash the Moong dal and soak it in enough water for overnight Or 3-4 hours at least.
  • Drain the water completely and grind it into the smooth batter. Use a little water only if required.
  • Pour the batter into a bowl and beat it until it becomes fluffy and light. You can test it by dropping a small amount of batter into the water. It should float. Beating helps the batter to become lighter by adding air into it. I prefer hands to beat, a traditional method. You can use other instruments.
  • Now add all the above ingredients into the batter and mix it properly.

Frying process:

  • Heat the oil in a Pan. The oil should be heated on medium flame.
  • Check if the oil is hot enough by dropping a small amount of batter in it. If the batter comes up and floats then it is the right time for frying.
  • Use your hand or spoon to drop the batter. Make the size as per your need.
  • Let the balls turn into crisp and golden Pakodas.
  • Drain the Pakodas into Paper napkins or Kitchen tissues. You can also use aluminum foil to put your pokdas on the plate.
  • Serve it hot with your favorite dip Or green red chutney. Usually, people accompany these with their even Tea.

Some of the points keep in mind:

  • Always fry Moong dal pakoras in medium flame or else they will soak more oil if the oil is not hot enough or will remain uncooked from inside if the oil is too hot.
  • You should blend the batter properly. The well-beaten batter will help the batter become lighter and this will make the pakoda fluffy and spongy.
  • The batter should be neither too thick nor too liquidy. A liquidy batter will splutter the oil and a thick batter will remain uncooked from inside.
  • Leftover Pakodas can be used in Besan curry/kadhi or you can make Sabzi with it.

Enjoy your Moong dal Pakoda recipe this winter season and let me know your experience in the comment box.

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