How to make MOONG DAL PAKODI -

Tiny and crispy moong dal pakodi served with green chutney, spicy garlic chutney and garma-garam masala chai is a mazedaar monsoon delight.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless green gram (dhuli moong dal), Green chillies (हरी मिर्च )

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to MOONG DAL PAKODI checkout Moong Bean Dumpling, Moong Dal Pakoda, Moong Dal Papad, Dahi Bhalle - SK Khazana . You can also find more Snacks and Starters recipes like Paneer Snacker Aaley Pak Air Fried Chicken Wings Lemon Grass Prawn Skewer




History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3.30-4 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for MOONG DAL PAKODI Recipe

  • Split skinless green gram (dhuli moong dal) 1 cup

  • Green chillies ,slit 2-3

  • Ginger ,roughly chopped 1 inch

  • Carom seeds (ajwain) 3/4 teaspoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Rice flour 3 tablespoons

  • coriander leaves ,chopped 2 tablespoons

  • Baking soda a pinch

  • Oil to deep fry

  • Green chutney to serve

  • Lasoon chutney to serve


Step 1

Take split skinless green gram in a large bowl. Add water and soak for 3-4 hours.

Step 2

Drain the soaked gram and transfer into blender jar. Add green chillies, ginger, carom seeds, and a little water. Blend to a coarse paste and transfer into another bowl.

Step 3

In the same bowl, add remaining carom seeds, salt, turmeric powder and rice flour and chopped coriander. Mix well.

Step 4

Add baking soda into the prepared mixture, mix well.

Step 5

Heat sufficient oil in a kadai, drop in small portions of the batter into it and deep fry till golden brown and crisp. Drain on an absorbent paper.

Step 6

Serve hot with green chutney and lasoon chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.