Monday, February 14, 2011

Moong Dal Pakodas

Make Pakodas with soaked ground Green Gram and lots of finely chopped vegetables and serve with chutney of your choice.


  • 2 cups split Green Gram with skin ( Hari Moong Dal )
  • 2 tbsp Green Chilies finely chopped
  • 2 tbsp Green Coriander leaves chopped fine
  • ½ cup Potato cubed
  • ½ cup Cauliflower chopped
  • ½ cup Onion chopped fine
  • ½ cup Tomato chopped fine
  • ½ tsp Cumin (jeera)
  • pinch of Asafetida ( hing)
  • 1 tsp Red Chili powder
  • 1 tsp Chat Masala
  • 2 tbsp Corn flour
  • ¼ tsp Baking Powder
  • Salt to taste
  • Cooking oil for deep frying


  • Soak dal for 2 hours.
  • Drain and grind in a mixer grinder with minimum water to a paste.
  • Beat the mixture with hand to make it a smooth paste.
  • Add all vegetables and spices along with 1 tbsp of hot oil.
  • Let the batter rest for about ½ an hour at a warm place.
  • Heat the oil in a Kadhai or Wok for deep-frying on medium flame. Use a tablespoon (or your hand if you are more comfortable with that) to drop portions of batter into the hot oil. Fry till golden from all sides.
  • Remove from the oil and drain them onto an absorbent paper.
  • Serve the hot pakodas with coriander / mint chutney or Ketchup.

Do You Know?

The high fiber content of Green Gram yields complex carbohydrates, which aid digestion.

Complex carbohydrates are also effective in stabilizing blood sugar and prevent its rapid rise after meal consumption, apart from keeping body’s energy at a balanced level.

Those who suffer from diabetes or high cholesterol are recommended frequent consumption of Green Gram.

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