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Monday, August 8, 2011

Moong Dhal Pakoda

This is a crispy pakoda made with moong Dhal.


1. Split skinless Moong Dhal - 1/2 cup - soaked for 2 hrs
2. Onion - 1 medium finely chopped
3. Green chilly - 1 finely chopped
4. Curry leaves - 8 to 10 leaves - chopped
5. Coriander leaves - 1 tbsp chopped
6. Ginger - 1 inch piece
7. Fennel seeds - 1 tsp
8. Red chilly powder - 1/2 tsp
9. Salt - as needed
10. Oil - to deep fry


1. Drain the soaked moong dhal completely without any water left.
2. In a blender or mixie, add the ginger, fennel seeds and 2 tsp of soaked moong dhal and grind well. Now add the remaining moong dhal and grind coarsely using the pulse mode.
3. Add the ground dhal to a bowl. Add onions. chillies, curry leaves, coriander leaves, chilly powder, salt and mix well with your hands.

                                                                    Pakoda mixture
4. Heat oil in a kadai for frying the pakodas. Test if the oil is hot by dropping a pinch of the pakoda mixture.
5. Drop small portions of the mixture into the oil using a spoon. Fry till it turns golden brown and crisp on all sides and remove from oil.

6. Serve it hot.

I learnt this recipe from one of my friends in US. This is a quick and easy recipe. The moong dhal soaks quickly and it turns out real crispy than the regular masala vadai.

Sending this recipe to the "Serve It - Fried" event hosted by Krithi and also by Denny.


  1. Excellent..Not heard of it.. going to try this for sure..

  2. Truly appetizing.. Thanks for sending over to the event!

  3. Wow.. the pakoda looks so yum :)

  4. Krithi.. This is the first event i am participating in and I am so happy abt it :) Through ur blog, I came to know many other food blogs. Thanks to Devi :)

  5. Crispy pakodas. Never tried them before. Thanks for sharing.

  6. Hi do participate in the ongoing event and send me some delicious recipes of yours and get a chance to win a gift :)
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