Moong dal Pakoda

Moong dal pakoda/ Moong dal Pakora is an easy, quick evening snack that can bs prepared with less effort and crispy pakodas are in your plate to eat. It’s not only healthy but very tasty which is a perfect treat for your taste buds.

These pakodas are crispy outside and soft inside. You will enjoy it’s taste in every bite. It will be liked by everyone at home and being protein& fiber-rich, it provides all healthy nutrients needed.

Just note one point, when grinding batter for moong dal pakoda, do not add any water for grinding. This gives crispiness to pakodas. Pulse it once or twice, then stir the batter in-between and grind it to smooth, thick paste.

Rest part is simple. You can spice it up as you wish, after that. So simple, right?Just make it and enjoy with a cup of tea/coffee. A must try recipe❤


1 cup=200 ml.

  • Yellow moong dal- 1 cup
  • Onion- 1 small (finely chopped)
  • Green chilli- 2 (finely chopped)
  • Ginger- 1 inch (finely chopped)
  • Cumin seeds- 1 tsp
  • Curry leaves- 8 to 10 leaves
  • Asafoedita powder- generous pinch
  • Coriander leaves- 2 tbsp
  • Salt- as needed.


Clean well and soak 1 cup of moong dal in water for 2 hours. Drain the water out. Transfer the moong dal to a mixer jar. Grind it to a smooth, thick paste by stirring the batter in-between. Do not add any water for grinding.
Transfer the grinded batter to a bowl, add green chilli, cumin seeds, ginger, asafoedita powder, onion, curry leaves and salt. Mix it well. Add coriander leaves and mix it again. Batter is ready.
Now heat oil in a kadai. Once oil is hot, pinch a ball from the batter and drop it in the oil to deep fry. Keep the flame in medium and fry it to golden brown.
Pakodas are ready. Coconut chutney goes well with these pakodas.


  • Do not add any water to grind the soaked dal and bring it to smooth, thick paste. If you add water for grinding, it will turn as bhajiyas/bhajis.
  • Spice up the pakodas as you wish.
  • Deep fry in medium fry.