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Crispy, golden fritters made from yellow moong dal, onions, and aromatic spices. These pakodas are a beloved Indian monsoon snack, perfect with a cup of hot tea and green chutney. Note: The prep time includes 2 hours of soaking time for the dal.
For 4 servings
Soak and Drain the Dal (2 hours 5 minutes)
Grind the Dal (5 minutes)
Prepare the Batter (5 minutes)
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Crispy, golden fritters made from yellow moong dal, onions, and aromatic spices. These pakodas are a beloved Indian monsoon snack, perfect with a cup of hot tea and green chutney. Note: The prep time includes 2 hours of soaking time for the dal.
This north_indian recipe takes 155 minutes to prepare and yields 4 servings. At 318.56 calories per serving with 13.07g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Deep Fry the Pakodas (15-20 minutes)
Serve Hot (2 minutes)
Add 1/4 cup of finely chopped spinach (palak) or grated carrots to the batter for added nutrition and flavor.
Crumble 50g of paneer and mix with a pinch of chaat masala. Take a small portion of batter, flatten it, place a little paneer filling in the center, cover with more batter, and fry.
For a healthier option, preheat your air fryer to 190°C (375°F). Lightly spray the pakodas with oil and air fry for 12-15 minutes, flipping halfway through, until golden and crisp.
Moong dal is an excellent source of plant-based protein, which is essential for muscle building, cell repair, and providing a feeling of fullness.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is traditional for a reason. They are known carminatives that help prevent indigestion and bloating often associated with lentils and fried foods.
The dal provides a good amount of dietary fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to satiety.
A serving of 5 Moong Dal Pakodas contains approximately 200-250 calories, primarily from the dal and the oil used for deep-frying.
Moong dal itself is very healthy, rich in protein and fiber. However, since these pakodas are deep-fried, they are high in fat and calories. They are best enjoyed in moderation as an occasional treat. For a healthier version, try making them in an air fryer.
Soggy pakodas are usually caused by two things: a runny batter or incorrect oil temperature. Ensure you grind the dal with minimal water. Also, make sure the oil is hot enough before you start frying and don't overcrowd the pan, as this can lower the temperature.
It's best to fry the pakodas immediately after preparing the batter. If you let the batter sit for too long, the onions and salt will release water, making it thin and resulting in less crispy pakodas.
Moong Dal Pakodas are traditionally served with green chutney (mint-coriander) or sweet tamarind chutney. They also pair perfectly with a hot cup of masala chai, especially during rainy weather.