Yellow Moong and Urad Dal Pakoda, Moong and Urad Dal Pakoda
by Tarla Dalal
yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack | with 26 amazing images.
yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack is a tea time Indian snack recipe. Learn how to make moong and urad dal pakoda.
To make yellow moong and urad dal pakoda, combine the yellow moong dal and urad dal in a deep bowl and soak in enough water for 3 hours. Drain well. Blend in a mixer till coarse using ½ cup of water. 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. Drain on an absorbent paper. Serve the yellow moong and urad dal pakoda immediately with coconut chutney.
These unique pakodas have a very different mouth-feel and a perfect flavour! These moong urad dal bhajiya are not crisp like the conventional pakodas but interestingly soft.
A combination of spices, ginger and green chillies is worked into the batter to give the urad and moong dal pakoda Indian snack an appetizing flavour. Serve with coconut chutney on a rainy day and watch them being wiped off the plate within minutes!
If you like moong and urad dal pakoda, you can make monsoon snacking more exciting with other pakoda recipes like recipes like corn pakora, ponk bhajiya and aloo pakoras.
Tips for yellow moong and urad dal pakoda. 1. This recipe calls for the dals to be soaked for 3 hours, so plan it in advance. 2. Drain the dals well after straining. 3. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 4. The batter has to be thick and of dropping consistency. 5. Also blend the batter till coarse to enjoy its mouthfeel. 6. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 7. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.
Enjoy yellow moong and urad dal pakoda recipe | moong and urad dal pakoda | moong urad dal bhajiya | urad and moong dal pakoda Indian snack | with step by step photos.
Yellow Moong and Urad Dal Pakoda, Moong and Urad Dal Pakoda recipe - How to make Yellow Moong and Urad Dal Pakoda, Moong and Urad Dal Pakoda
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For Yellow Moong and Urad Dal Pakoda
1/2 cup yellow moong dal (split yellow gram)
1/2 cup urad dal (split black lentils)
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1/4 tsp coarsely crushed cumin seeds (jeera)
1/2 tsp coarsely crushed freshly ground black pepper (kalimirch)
2 tbsp chopped curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania)
1/4 tsp asafoetida (hing)
salt to taste
2 tbsp besan (bengal gram flour)
oil for deep-frying
For Serving With Yellow Moong and Urad Dal Pakoda
coconut chutney
For yellow moong and urad dal pakoda
- For yellow moong and urad dal pakoda
- To make {span class="bold1"}yellow moong and urad dal pakoda{/span}, combine the yellow moong dal and urad dal in a deep bowl and soak in enough water for 3 hours. Drain well.
- Blend in a mixer till coarse using ½ cup of water.
- 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. Drain on an absorbent paper.
- Serve the {span class="bold1"}yellow moong and urad dal pakoda{/span} immediately with coconut chutney.
Yellow Moong and Urad Dal Pakoda Video
Like Yellow Moong and Urad Dal Pakora
- Like Yellow Moong and Urad Dal Pakora, then check our collection of Pakora recipes. Given below are some popular pakora recipes to have in the monsoons.
Notes on Pakora
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Pakora or Pakodas are fondly called Bajjias (Bhajias) and are generally deep friend Indian snacks made using besan. Besan is mixed with Indian spices and herbs to get different flavors and taste. Sometimes, even rice flour or hot oil is added to the batter to increase the crispiness of pakoda.
Come monsoon and our hearts start yearning for something spicy and crunchy to munch on, that’s when pakodas come into the picture. The ever popular combination of piping hot pakoda and cutting chai is a famous street food of Mumbai. Even those who are very health-conscious cannot resist munching on just a pakoda or two with their evening chaai! Indeed, savoury snacks like pakore are as much a part of our lifestyle as mithai is a part of our culture.
Method for Yellow Moong and Urad Dal Pakora
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To begin making the Yellow Moong and Urad Dal Pakora recipe, combine yellow moong dal and urad dal in a deep bowl.
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Rinse the yellow moong dal and urad dal under running water or in a bowl full of water.
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Drain well.
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Transfer the dals into a deep bowl and pour enough water to submerge them.
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Cover with a lid and keep aside to soak for 3 hours.
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Meanwhile, in a mortar pestle, take around ¼ tsp of cumin seeds and coarsely crush them. Keep aside.
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Also, take around 5 to 6 whole black pepper and coarsely crush them. Keep aside.
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The moong dal and urad dal will look like this after soaking for 3 hours.
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Drain well with the help of a strainer.
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Add around ½ cup of water to it.
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Blend in a mixer to form a coarse thick vada batter.
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Add the chopped ginger. You can even toss in some finely chopped onions or capsicum to give a nice bite to the Yellow moong and urad dal vada.
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Also, add the chopped green chillies. If you are in haste or do not enjoy the mouth feel of chopped ginger and chillies then make use of ginger-green chilli paste.
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Add the coarsely crushed cumin seeds.
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Add the coarsely crushed black pepper.
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Add the curry leaves. The kadi patta turns crispy on frying, giving a nice texture to the fried yellow moong and urad dal vada.
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Furthermore, add the coriander.
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Add the asafoetida. Even a pinch of hing has anti-inflammatory and anti-oxidant properties which help alleviate digestion problems like upset stomach, intestinal gas and flatulence.
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Add the salt.
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Add 2 tbsp of besan so as to make the batter of perfect dropping consistency.
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Mix well and your Yellow Moong and Urad Dal Pakoda mixture is ready.
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Heat the oil in a deep non-stick pan. You can test the same by adding in a small spoonful of the vada mixture in the oil; if it comes at the top surface of the oil immediately, then it means that the oil is hot enough.
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Once the oil is hot, drop spoonful of the mixture using your fingers. Be careful while doing this as the oil might splutter. Try frying only 1 pakoda to begin with. If it disintegrates then add 1 more tbsp of besan.
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Deep-fry a few pakodas at a time on a medium flame till they are evenly cooked till golden brown in colour. It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.
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Drain the Yellow Moong and Urad Dal Pakoda on an absorbent paper.
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Serve immediately with coconut chutney. Serve the Yellow Moong and Urad Dal Pakoda with Coconut Chutney and Green Chutney as an evening tea time snack, for a weekend breakfast or as an appetizer for parties.
- Dal Vada, Mysore Bonda, Medu Vada are some more South-indian evening snack recipes. Check our South Indian recipes section to explore some more authentic recipes.
Tips for yellow moong and urad dal pakoda
-
This recipe calls for the dals to be soaked for 3 hours, so plan it in advance.
-
Drain the dals well after straining.
-
Add water gradually while blending. Most times the quantity of water depends on the quality of the dals.
-
The batter has to be thick and of dropping consistency.
-
Also blend the batter till coarse to enjoy its mouthfeel.
-
Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour.
-
It is very important to fry the pakodas in batches. If you overcrowd the pan, the temperature of oil will change drastically and result in uneven cooking.
| Energy | 206 cal |
| Protein | 9.4 g |
| Carbohydrates | 23.5 g |
| Fiber | 4.3 g |
| Fat | 8.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 159.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 2.4 mg |
| Folic Acid | 54.7 mcg |
| Calcium | 44.3 mg |
| Iron | 1.6 mg |
| Magnesium | 50.3 mg |
| Phosphorus | 86.1 mg |
| Sodium | 15.7 mg |
| Potassium | 370.2 mg |
| Zinc | 1.1 mg |
Instead of deep frying and making pakodas, can we use the same batter to make chilla on tawa?
Please some of your receipt we don''t have it in African country or the name you use to call the receipt in your own country may different from our please u can be doing the vidio clip something. Thanks I love ur catering welcome.
Easy to make these pakodas.. Loved the combination of dals.. With all the masalas.. Serving this hot.. is very important with some coconut chutney.. Everybody just loved this recipe..