Indulge in the irresistible crunch and savory flavor of crispy Moong Dal Pakodas, the perfect Ramadan snack! These golden-fried fritters, made with simple yet flavorful ingredients, are a delightful treat that will satisfy your cravings and elevate your Iftar experience. The delicate texture of the moong dal (split yellow lentils) perfectly complements the aromatic spices, creating a taste sensation that's both comforting and exciting. They're quick to make, incredibly versatile, and guaranteed to be a hit with family and friends.
Whether you're a seasoned cook or a kitchen novice, this recipe will guide you through each step of creating these delectable pakodas. Prepare to be amazed by how easy it is to achieve that perfect crispy exterior and soft interior. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Mixer jar
- Frying pan
Ingredients
- Yellow Moong Dal: 2 handfuls
- Green Moong Dal: 2 handfuls
- Garlic cloves: 7-8
- Black pepper: 1/2 teaspoon
- Cumin seeds: 1 teaspoon
- Green chilies: 7-8
- Red chilies: 2-3
- Onion: 1 large, finely chopped
- Turmeric powder: 1/4 teaspoon
- Salt: 1/2 teaspoon (adjust to taste)
- Lemon juice: a little (or dry mango powder)
- Baking soda: 2 pinches
- Green coriander: 1 cup
- Soya (optional): a little, chopped
Step-by-Step Instructions
Step 1. Prepare the Dal and Spice Mixtures
- Soak yellow moong dal for 1 hour and green moong dal for 2 hours (or overnight).
- Grind yellow moong dal finely in a mixer jar with a little water.
- Grind green moong dal coarsely in a mixer jar with a little water.
- Grind garlic, black pepper, cumin seeds, and green chilies coarsely in a mixer jar without adding water.
- Grind red chilies coarsely in the same mixer jar without adding water.
- Combine the ground dals, spices, onion, turmeric powder, salt, lemon juice (or dry mango powder), baking soda, green coriander, and soya (optional) in a bowl. Mix well without adding water.
Step 2. Combine and Mix Ingredients
- Combine the ground dals, spices, onion, turmeric powder, salt, lemon juice (or dry mango powder), baking soda, green coriander, and soya (optional) in a bowl. Mix well without adding water.
Step 3. Fry the Pakodas
- Heat oil in a frying pan. Drop spoonfuls of the batter into the hot oil.
- Fry the pakodas until golden brown on both sides, turning carefully to avoid breaking.
- Fry some green chilies separately for garnish.
Step 4. Serve
- Serve hot.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- The better you mix the batter, the crispier your pakoras will be.
- Don't overcrowd the pan while frying. Fry in batches.
- Adjust the amount of chilies according to your spice preference.
Nutrition
- Calories: approximately 450-550
- Fat: 20-25g
- Carbs: 60-70g
- Protein: 15-20g
FAQs
1. Can I make the batter ahead of time?
Yes! Prepare the batter up to a few hours in advance and refrigerate. This allows the flavors to meld and makes frying easier.
2. How do I achieve perfectly crispy pakodas?
Ensure the oil is hot enough before adding the pakodas. Don't overcrowd the pan, and fry in batches until golden brown and crispy.
3. What can I serve Moong Dal Pakodas with?
They're delicious with tamarind chutney, mint-coriander chutney, or even a simple green chili-garlic dip. Enjoy them hot!
These crispy Moong Dal Pakodas are the perfect addition to your Ramadan Iftar, offering a delightful balance of flavors and textures. Enjoy the satisfying crunch and savory taste, and share this simple yet impressive recipe with your loved ones. Happy cooking, and Ramadan Kareem!