Moong Dal Pakoda Recipe (Moong Dal Bhajiya)
Tarla Dalal
• Updated : Dec 31, 2025
Table of Content
moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with 33 amazing images.
moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora is a perfect tea time snack to be enjoyed with the entire family. Learn how to make moong dal bhajiya.
To make moong dal pakoda, clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well. Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water. Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well. Heat the oil in a deep non-stick kadhai, 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. Repeat step 4 to make more pakodas. Serve immediately with meetha chutney, green chutney and sukha lehsun ka chutney.
A batter of soaked moong dal perked up with spices and green chillies results in a delicious deep-fried snack, which is partly crispy, partly soft and partly chewy too. Who can resist such awesome moong dal bhajiya?
The Mumbai street moong dal pakora, with its unique texture, is an all-time favourite were sold by the roadside food vendors of Mumbai. Part of the magic is worked by the combination of chutneys that it is served with, so make sure you include them in your serving plans.
Tips for moong dal pakora. 1. This recipe calls for the dal to be soaked for 2 hours, so plan it in advance. 2. Add water gradually while blending. Most times the quantity of water depends on the quality of the dals. 3. The batter has to be of thick consistency. 4. Also make sure you patiently fry the pakodas till golden brown, or they might have a slightly raw flavour. 5. 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. 6. Also blend the batter till coarse to enjoy its mouthfeel. 6. Serve moong dal bhajiya with coconut chutney. See how to make coconut chutney. 7. Mumbai street moong dal pakora goes well with green chutney. See how to make green chutney. 8. On a rainy day, must have moong dal bhajiya with lahsun ki chutney. See how to make lahsun ki chutney recipe. 9. Cutting chai and moong dal pakoads are the best Indian evening snack combination. See how to make chai.
Enjoy moong dal pakoda recipe | moong dal bhajiya | Mumbai street moong dal pakora | roadside pakora | with step by step photos.
Tags
Soaking Time
2 hours
Preparation Time
10 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
4 servings
Ingredients
For Moong Dal Pakoda
- 1 cup yellow moong dal (split yellow gram)
- 1 tbsp roughly chopped green chillies
- 1 tsp coarsely crushed coriander (dhania) seeds
- 1/2 tsp coarsely crushed black pepper (kalimirch)
- salt to taste
- oil for deep-frying
For Serving With Moong Dal Pakoda
Method
For moong dal pakoda
- To make moong dal pakoda, clean, wash and soak the moong dal in enough water in a deep bowl for 2 hours. Drain well.
- Combine the soaked and drained yellow moong dal and green chillies in a mixer and blend to a coarse paste using approx. 2 tbsp of water.
- Transfer the mixture into a deep bowl, add the coriander seeds, peppercorns and salt and mix well.
- Heat the oil in a deep non-stick kadhai, 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.
- Repeat step 4 to make more pakodas.
- Serve the moong dal pakoda immediately with meetha chutney, green chutney and sukha lehsun ka chutney.
Moong Dal Pakoda Recipe (Moong Dal Bhajiya) Video by Tarla Dalal
Moong Dal Pakoda, Moong Dal Bhajiya recipe with step by step photos
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What is moong dal pakoda made off? moong dal bhajiya is made from cheap and easily available ingredients in India. See below image of list of ingredients for moong dal pakoda.
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This is what yellow moong dal looks like. Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.
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Put the yellow moong dal in water and wash it. You can see the dirt. This will require you to change the water 2 to 3 times till you get clean water.
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The moong dal is now clean.
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Cover and soak the dal in warm water for at least 2 hours.
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This is what the soaked yellow moong dal looks like.
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Drain.
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In a mixer put 1 cup yellow moong dal (split yellow gram).
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Add 1 tbsp roughly chopped green chillies.
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Add approx. 2 tbsp of water.
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Blend to a coarse paste.
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Transfer the mixture into a deep bowl.
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Add 1 tsp coarsely crushed coriander (dhania) seeds.
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Add 1/2 tsp coarsely crushed black peppercorns (kalimirch).
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Add salt to taste. We added x salt.
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Mix well.
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Heat the oil in a deep non-stick kadhai.
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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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Stir the pakoras with a slotted spoon while frying to see that they get evenly cooked.
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Drain the Yellow Moong Dal Pakoda on an absorbent paper.
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Put Mumbai street moong dal pakora in a serving bowl or on brown paper for everyone to eat from.
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Serve the moong dal pakoda | yellow moong dal bhajiya | Mumbai street moong dal pakora | for a weekend breakfast or as an appetizer for parties.
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1. What is Moong Dal Pakoda?
Moong dal pakoda are deep-fried lentil fritters made from soaked and ground yellow moong dal mixed with spices. They’re crispy on the outside and soft inside a popular evening snack often enjoyed with chutneys and tea.
2. What type of dal is used for these pakodas?
Yellow split moong dal (skin removed) is typically used because it soaks and fries well for pakodas.
3. Do I need to soak the dal before making pakodas?
Yes soaking the dal makes it easier to grind into a batter and gives the pakoda a lighter texture. Usually soaking for about 1-2 hours works well.
4. Can I make the batter without adding water while grinding?
It’s recommended to avoid adding too much water when grinding the batter should be thick and coarse (not watery) to help pakodas hold shape and stay crunchy.
5. What spices and ingredients are commonly added?
Typical additions include chopped green chillies, ginger, coriander leaves, cumin seeds, pepper, and salt. You can also vary spices based on taste.
6. How do I make pakodas crispy?
- Keep the batter thick rather than runny.
- Fry in hot oil (medium flame) so they cook quickly and absorb less oil.
- Fry in small batches so the oil temperature stays consistent.
7. Can I bake or air-fry them instead of deep-frying?
Yes for a healthier version, you can use an air fryer or bake them, though the texture may differ slightly from the traditional deep-fried version.
8. How should I serve Moong Dal Pakodas?
Serve them hot with green chutney, tamarind chutney, tomato ketchup, or even Schezwan sauce and they pair perfectly with a cup of tea or coffee.
9. Can I add vegetables to the pakoda batter?
Absolutely! Finely chopped onions, carrots, bell peppers, or curry leaves can be mixed into the batter for extra flavor and texture.
10. How do I store leftovers?
Leftover pakodas can be stored:
- At room temperature (loosely covered) for a few hours.
- In the refrigerator up to 1–2 days (airtight container).
Reheat in an oven or air fryer to restore crispiness.
11. Can I prepare the batter ahead of time?
Yes the moong dal batter (without onions, if added) can be refrigerated for a few days. Add onions and spices before frying to prevent excess moisture.
12. Do moong dal pakodas need to ferment?
No unlike some other lentil fritters, moong dal pakodas do not require fermentation; the only time-consuming step is soaking the dal.
Like Moong Dal Pakoda Recipe:
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.
Moong Dal Pakoda Tips
1. Soak the dal properly
Soak the moong dal for the recommended time so it softens well — this helps you grind it easily and gives a good texture to the pakodas.
2. Grind with minimal water
Add water gradually while blending — you want a thick, coarse batter, not a watery one. This helps the pakodas hold their shape and turn out crispier.
3. Keep the batter coarse
Don’t make the batter too smooth. A slightly coarse texture gives more bite and better mouthfeel.
4. Fry in batches
Avoid overcrowding the pan — frying in small batches keeps the oil temperature steady and ensures even cooking for all pakodas.
5. Use medium heat
Fry on a medium flame so the outside gets golden and crispy while the inside cooks through properly.
6. Don’t rush browning
Let the pakodas turn evenly golden brown — under-fried ones can taste raw or be doughy inside.
7. Add extras for texture (optional)
If your batter feels too thin, you can mix in a small amount of rice flour or breadcrumbs — this boosts crispiness.
8. Beat the batter (optional)
Whisking the dal mixture a bit before frying can make it lighter and help pakodas puff up slightly.
9. Serve hot
Pakodas are best enjoyed right out of the pan while they’re still crisp. Serve immediately with chutneys or spices of your choice.
10. Drain excess oil
After frying, place pakodas on paper towels to soak up extra oil and keep them crunchy.
Nutrient values (Abbrv)per plate
| Energy | 445 Calories |
| Protein | 12.3 g |
| Carbohydrates | 30.0 g |
| Fiber | 4.2 g |
| Fat | 30.6 g |
| Cholesterol | 0 mg |
| Sodium | 14 mg |
Click here to view Calories for Moong Dal Pakoda, Moong Dal Bhajiya
The Nutrient info is complete
Anupama
April 22, 2021, 5:37 p.m.
I tried this recipe today, everybody liked, enjoyed eating moong pakoda
Tarla Dalal
April 22, 2021, 5:37 p.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
juhi
May 10, 2020, 10:03 p.m.
?????
Tarla Dalal
May 10, 2020, 10:03 p.m.
Hum ko kushi hai that you liked the Pakoda recipe.
Foodie #683702
March 23, 2018, 4:43 p.m.
nice n very easy receipe. Thank u
Winnie
March 17, 2018, 11:06 a.m.
I have made this so many times and it is really tasty. Liked by everybody at home.
Tarla Dalal
March 17, 2018, 11:06 a.m.
Hi winnie, We are delighted!!Do try more recipes, happy cooking!!
Kasture Bhalerao
May 12, 2016, 11:10 a.m.
Thank you.. it''s yummy i have tried and it''s simply amazing...
Sunil Kumar
June 6, 2012, 1:33 p.m.
Yeh mera sabse pasandida snack hai. Kafi Baar bana Chuka huu
Tarla Dalal
June 6, 2012, 1:33 p.m.
Delighted to hear from your side Sunil. Do keep trying more recipes and share your feedback. Happy Cooking!!!
