Crispy Moong Dal Pakoda Recipe | Pasi Paruppu Pakoda

Crispy out and soft in Moong Dal Pakoda is a healthy evening snack that can be prepared in half an hour. You can serve it either with chutney or ketchup.

We can prepare this moong dal Pakoda in two ways, either crispy like Pakoda or soft like bajiya. As my husband likes it crispy I have shown the crispy method. To get the crispy texture we need to grind the dal to a coarse paste without adding any water. If you want a soft Pakoda, then we need to add a little water while grinding and make it into a smooth paste. So grind it according to your preference, the remaining method is the same.

I served it with green chutney. For kids, you can serve it with tomato ketchup. Soaking dal, at least for 15 mins is a must. Fry Pakoda in medium-low flame only. Also, add small pinches of dough to make Pakoda. Instead of coriander powder, you can even add coarsely ground coriander seeds. Spices can be adjusted according to your taste. Now let us see how to prepare this recipe.

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Crispy Moong Dal Pakoda Recipe | Pasi Paruppu Pakoda

Print Recipe

Crispy moong dal pakoda.

• CourseEvening Snack
• CuisineIndian

Servings	Prep Time
3 people	15 min

Cook Time

15 min

Servings Prep Time 3 people 15 min

Cook Time 15 min

Crispy Moong Dal Pakoda Recipe | Pasi Paruppu Pakoda Print Recipe Crispy moong dal pakoda. CourseEvening Snack CuisineIndian Servings Prep Time 3 people 15 min Cook Time 15 min Servings Prep Time 3 people 15 min Cook Time 15 min

Ingredients

• 1/2 cup Pasi Paruppu/Moong Dal
• 1/2 Onion finely chopped
• 1 tsp Ginger grated
• 1 Green chili finely chopped
• 1 strand Curry Leaves/Karuveppilai finely chopped
• 2 tbsp Coriander Leaves/Kothamalli finely chopped
• 1/4 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/2 tsp Coriander powder
• 1/2 tsp Garam Masala Powder
• salt to taste
• 1 cup oil to deep fry

Servings: people

Instructions

1. Soak moong dal in enough water for 15 mins. Once soaked, wash it thoroughly and drain the water completely.
2. Add soaked moong dal into a mixer jar. Do not add any water. Grind it to a coarse paste.
3. Transfer this paste to a bowl. Add onion, green chili, ginger, curry leaves, coriander leaves, turmeric powder, chili powder, coriander powder, garam masala powder, salt to taste, and mix all thoroughly.
4. Heat oil in a Kadai. Keep the flame medium-low. Once the oil gets heated, add small pinches of dough. Do not overcrowd.
5. Do not disturb. Leave it for a min. Then flip it to another side. Cook until the Pakoda turns golden brown.
6. Once done, remove it on a kitchen towel. Serve hot with green chutney or any other chutney of your choice.

Recipe Notes

• If you want a crispy Pakoda, grind the dough coarsely.
• If you want a soft Pakoda, add little water and grind it to a smooth paste.
• Increase or decrease the spice according to your taste.
• Fry Pakoda in medium-low flame only.
• Also, add small pinches of dough to make Pakoda.
• Instead of coriander powder, you can even add coarsely ground coriander seeds.
• Serve it with chutney or tomato sauce.

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Crispy and healthy moong dal Pakoda is ready to relish.

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