Moong Dal Bhajiya Recipe | How to make Moong Dal Bhajiya

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Moong daal bhajiya is a type of lentil fritter also known as moong daal pakodas. Pakodas are the most popular during rainy season. But when served crispy and hot during tea time, they are just as irresistible, irrespective of the season. If you have guests coming in the evening, you can soak moong daal in the morning or early noon and you’ll be able to make these bhajiyas 4 hours later.

Coarse black pepper and chopped green chillies are optional ingredients and you can skip it if you are making this for children. Instead of chopped green chillies you can use 1/4 tea spoon paste which gives a good taste without making the bhajiyas spicy.

Moong daal bhajiyas are finger foods and you need to make them small in size. For this, you can pick up the batter in a small spoon and drop it into the oil. This will keep the size uniform. To make it crispy, you can add some rice flour to the batter. Also, adding baking soda to the batter will make sure that the vadas puff up properly.

Moong Dal Bhajiya

Bhajiyas are our country's favorite snacks. They go well when guests come by, at parties or even as accompaniment to a simple dal-chawal-sabji meal. Generally the besan bhajiyas rule the roost, but in terms of easy digestion and those unable to consume besan can go in for Moong Dal bhajiyas. Moong dal being light on the system, the bhajiyas too are not too heavy and can easily be consumed by the all age groups no matter the health issues. Moong dal bhajiyas are very famous as Street food in Mumbai as well and are very easy to make at home.
Course Snacks
Cuisine Indian
Prep Time 5 hours
Cook Time 12 minutes
Total Time 5 hours 12 minutes
Servings 8 servings
Calories 293 kcal
Author Anju Bhagnari

Ingredients

  • 2 cups Yellow Moong Dal (washed and soaked for 5 hours)
  • 1 teaspoon Black Peppercorns (crushed coarsely)
  • 1 teaspoon Coriander Seeds (crushed coarsely)
  • Salt as per taste
  • 1 inch Ginger Piece
  • 1 Green Chilli
  • 1 pinch Hing
  • Water as needed
  • 2 to 3 cups Oil (for deep frying the bhajiyas)

Instructions

  1. Drain the dal and place in a mixer jar.
    Moong Dal Bhajiya step by step
  2. Add ginger and green chilli.

  3. Grind to a coarse paste maintaining required consistency.

  4. Add minimum amount of water and grind it.

  5. Remove it to a bowl.

  6. Season with salt and hing.

  7. Add crushed black peppercorns and coriander seeds.

  8. Add little water to get a smooth, medium consistency batter.

  9. Whisk well with a fork or a balloon whisk for at least 1 minute.

    Moong Dal Bhajiya
  10. This helps in getting soft bhajiyas.

  11. Heat about 2 to 3 cups of oil in a thick bottom pan.

  12. Keep the flame medium.

  13. With a spoon, drop in a few bhajiyas at a time.

  14. Let them fry to golden brown all over.

    How to make Moong Dal Bhajiya
  15. Remove on a paper towel or a sieve.

  16. Make all bhajiyas in the same way.

  17. Serve hot with dhaniya-pudina chutney.

    Moong Dal Bhajiya Recipe

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