How to make Masoor Dal Ke Pakode -

Ground masoor dal and rice mixed with onions, green chillies, cumin seeds, shaped into pakodas and deep fried. Masoor dal kofta is a marvelous unique dish. These koftas taste delicious and go well with any Indian bread. Masoor dal kofta looks like meatball koftas and are the vegetarian alternative to meatballs.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Split red lentil (masoor dal) (मसूर दाल), Basmati rice (बासमती चावल)

Cuisine : Indian

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Potato Papad - SK Khazana Cheese and Herb French Toast Dabeli Fish Tikka Achari

Masoor Dal Ke Pakode

Masoor Dal Ke Pakode Recipe Card


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 : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Masoor Dal Ke Pakode Recipe

  • Split red lentil (masoor dal) soaked and drained 1 cup

  • Basmati rice soaked and drained 1/2 cup

  • Onions finely chopped 2 medium

  • Green chillies finely chopped 2

  • Cumin seeds 1 teaspoon

  • Salt to taste

  • Oil to deep fry

  • Chaat masala a pinch


Step 1

Grind masoor dal and rice, without adding water, to a coarse mixture. Transfer the mixture into a bowl. Add onions, green chillies, cumin seeds and salt and mix well.

Step 2

Heat sufficient oil in a kadai. With damp hands, take small portions of the mixture, shape into pakodas, slide them into hot oil. Deep-fry till half-done, drain on absorbent paper.

Step 3

Reheat the oil and deep-fry the pakodas till golden and crisp. Drain on absorbent paper.

Step 4

Sprinkle some chaat masala.Transfer onto a serving plate and serve hot.

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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.