Moong Dal Bhajiya - Moong Dal Pakoda Recipe

Uploaded by NishaMadhulika on 27.07.2011

Namaskar and welcome to
Today we will make moong dal pakora or bhajiya.
Moong dal bhajiya are more cripsy and very different from besan bhajiya.
Let's see what all ingredients are required for making moong dal bhajiya.
Moong dal - 3/4 cup(150 grams)(soak for 3-4 hours and then grind coarsely)
Asafoetida - 1 pinch
Coriander powder- 1 tsp
Red chilly powder - less then 1/4 tsp
Green chilly - 2 (chopped)
Green coriander leaves - 1 tbsp (chopped)
Ginger - 1 inch piece (grated)
Salt - as per taste (1/2 tsp)
Oil - for frying pakora
Take moong dal in a bowl,add all spices and whisk it for 1-2 minutes nicely.
Don't grind dal too finely keep it bit coarse.
Now add red chilly powder,asafoetida,coriander powder,ginger,salt and green chilly.
Add coriander later and now whisk the batter.
Whisk for 2-3 minutes so that the pakora's come out crispy and puffy.
If you will not whisk the batter then pakora's will not get puffy.
Dal has become puffy and now add coriander leaves into it.
Mix it nicely.
Mixture for making bhajiya is ready;now make fry bhajiya's.
Check whether oil is hot or not.
Now start frying bhajiya's.
Gently place small or medium size bhajiya's in oil like this with help of your hand.
Place as many bhajiya as possible in pan at one time.
Fry on medium flame until they get cripsy and crusty.
Flip the sides and fry until they turn brown in color.
Don't fry on high flame else the upper surface will turn brown and inner side will remain soggy.
Fry bhajiya's on medium flame.
You can also make potato bhajiya by simply dipping thinly sliced potatoes into moong dal.
Bhajiya's are ready.Now take them out.
Like wise fry rest of the bhajiya's.
Now for making potato bhajiya,peel potato and cut into bit thick slices like this.
Cut them like this and dip in the moong dal.
Now dip the potatoes in moong dal batter,coat them nicely with it and then fry.
Coat single slice at a time and gently place it in oil.
Add bhajiya as many as possible at time and fry until they turn brown in color.
Potato bhajiya have become brown in color,take them out.
Piping hot and crusty moong dal bhajiya's are ready
Try making this recipe at your home and share your experiences with us.
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