Moong Dhal Pakoda

This is a crispy pakoda made with moong Dhal.

Ingredients:

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

Method:

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.