Urad Dal and Onion Pakoda, Urad Dal Bhajiya
by Tarla Dalal
urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya | with 27 amazing images.
urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya is a tea time snack to be enjoyed with friends and family. Learn how to make Indian urad dal ke pakode.
To make urad dal and onion pakoda, clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well. Combine the urad dal and ¾ cup of water in a mixer and blend till smooth. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides. Serve the urad dal and onion pakodas immediately with green chutney and tomato ketchup.
Urad batter is generally associated with the South Indian vada, but here we have made urad dal bhajiya and it tastes absolutely awesome. Onions impart a delectable crunch to the pakodas while a gamut of common but interesting additions like ginger, green chillies, coriander and spices give the fritters a mouth-watering flavour.
We have added a little bit of rice flour to the batter to give the Indian urad dal ke pakode shape and crispness, so don’t omit it. Enjoy the snack hot and crisp with green chutney and ketchup.
If you like these urad dal and onion pakoda, then also try other pakodas recipes like Moong Dal Pakoda or Peanut Pakoda.
Tips for urad dal and onion pakoda. 1. The batter has to be of dropping consistency. This is very important to get the perfect crisp pakodas. 2. Always deep-dry on pakoda on hot oil and check. If it disintegrates, add a little extra rice flour to get the desired consistency of the batter and continue deep-frying. 3. Rice flour can be replaced with besan. 4. Finely chopped spinach or fenugreek leaves would be a flavourful addition to these pakodas.
Enjoy urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya | with step by step photos.
Urad Dal and Onion Pakoda, Urad Dal Bhajiya recipe - How to make Urad Dal and Onion Pakoda, Urad Dal Bhajiya
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Urad Dal and Onion Pakoda
1 cup urad dal (split black lentils)
1/2 cup finely chopped onions
1 tbsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tsp finely chopped ginger (adrak)
1/4 tsp coarsely crushed black pepper (kalimirch)
salt to taste
2 tbsp rice flour (chawal ka atta)
oil ofr deep-frying
For Serving With Urad Dal and Onion Pakoda
green chutney
tomato ketchup
For urad dal and onion pakoda
- For urad dal and onion pakoda
- To make {span class="bold1"}urad dal and onion pakoda{/span}, clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well.
- Combine the urad dal and ¾ cup of water in a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
- Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides.
- Serve the {span class="bold1"}urad dal and onion pakodas{/span} immediately with green chutney and tomato ketchup.
Urad Dal and Onion Pakodas Video by Tarla Dalal
if you like urad dal and onion pakoda
-
If you like urad dal and onion pakoda, then also try pakoda recipes like
- poha pakoda recipe | poha pakora | Punjabi poha aloo pakoda | with 14 amazing images.
- paneer pakora | Punjabi style paneer pakora | paneer pakoda | how to make paneer pakora | with 28 amazing images.
- pakora recipe | veg pakora | vegetable pakora Mumbai street food | mix vegetable pakora | with amazing 20 amazing images.
what is urad dal and onion pakoda made of?
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Urad dal and onion pakoda is made of 1 cup urad dal (split black lentils), 1/2 cup finely chopped onions, 1 tbsp finely chopped green chillies, 1 tbsp finely chopped coriander (dhania), 1 tsp finely chopped ginger (adrak), 1/4 tsp coarsely crushed black pepper (kalimirch), salt to taste, 2 tbsp rice flour (chawal ka atta) and oil ofr deep-frying.
how to soak urad dal
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This is how urad dal looks like.
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Clean and wash 1 cup urad dal (split black lentils) in enough water.
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Pour enough water and allow it to soak in a deep bowl for 2 hours.
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Drain well using a strainer.
for the batter of urad dal and onion pakoda
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For the batter of urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya, add soaked and drained urad dal in a mixer jar.
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Add ¾ cup of water.
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Cover with a lid and blend till smooth. This is how the mixture looks after blending.
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Transfer the mixture into a deep bowl.
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Add 1/2 cup finely chopped onions.
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Add 1 tbsp finely chopped green chillies.
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Add 1 tbsp finely chopped coriander (dhania).
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Add 1 tsp finely chopped ginger (adrak).
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Add 1/4 tsp coarsely crushed black pepper (kalimirch).
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Add salt to taste.
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Add 2 tbsp rice flour (chawal ka atta).
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Mix well with your fingers.
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The batter is ready. It should be of dropping consistency.
how to make urad dal and onion pakoda
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To make urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya, heat oil ofr deep-frying in a deep non-stick pan.
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Drop spoonful of the mixture into hot oil using your fingers.
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Deep-fry a few pakodas at a time on a medium flame while turn them occasionally.
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Deep-fry till they turn golden brown in colour from all the sides.
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Drain on absorbent paper.
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Serve urad dal and onion pakoda recipe | Indian urad dal ke pakode | urad dal bhajiya immediately with green chutney and tomato ketchup.
tips for urad dal and onion pakoda
-
The batter has to be of dropping consistency. This is very important to get the perfect crisp pakodas.
-
Always deep-dry on pakoda on hot oil and check. If it disintegrates, add a little extra rice flour to get the desired consistency of the batter and continue deep-frying.
-
Rice flour can be replaced with besan.
-
Finely chopped spinach or fenugreek leaves would be a flavourful addition to these pakodas.
| Energy | 309 cal |
| Protein | 13.1 g |
| Carbohydrates | 36.8 g |
| Fiber | 6.5 g |
| Fat | 12.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 176.2 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 4.8 mg |
| Folic Acid | 71.4 mcg |
| Calcium | 90.9 mg |
| Iron | 2.2 mg |
| Magnesium | 77.4 mg |
| Phosphorus | 216.7 mg |
| Sodium | 22 mg |
| Potassium | 446.3 mg |
| Zinc | 1.7 mg |
These pakodas are so perfect for a monsoon with a garma garam cup of tea...the crispiness from outside and softness from inside make it really tasty.