Gujarati Gota recipe | moong dal bhajiya | moongdal pakoda | mung dal vada recipe

Moongdal bateta vada

It is crispy and deep-fried moong dal bhajiya or pakoda stuffed with spicy and chatpata potato masala. I also share khatti-meethi chutney recipes to serve with gota. This chutney is slightly tangy, sweet, and different than regular chutney. This pakoda is easy to make with all available ingredients in your kitchen. It is my all-time favorite evening snack with a cup of hot tea. Do try this!

The key to making moong dal gota at home is

  • first, to soak moong dal well, also while grounding it make sure to add very less water to make it a smooth thick paste. The consistency of the batter is should be medium thick and coating.
  • Secondly, the Taste of stuffed masala is slightly spicy, sweet, and tangy. You can adjust green chili, sugar, and lemon juice according to your taste.
  • Lastly, Deep fry gota on medium flame till it is evenly cooked. Also, it tastes great when served hot and crispy.

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Recipe video

Moongdal bateta vada

Recipe card for moongdal bhajiya

Nehas Cook Book
Prep Time 5 mins
Cook Time 25 mins
Soaking time 5 hrs
Total Time 5 hrs 30 mins
Course Snacks
Cuisine Indian
Servings 5 servings

Ingredients
  

For moongdal gota

  • 1.5 cup soaked moong dal
  • ½ tsp turmeric powder
  • 3 medium size or 500 grm boiled potatoes
  • 2 tbsp green chilli paste
  • 1 tsp ginger paste
  • Salt to taste
  • 1 tsp garam masala
  • ½ tsp black pepper powder
  • 2 tbsp lemon juice
  • 2 tbsp powder sugar
  • ½ soaked poha
  • ½ cup coriander leaves
  • Oil for deep frying

For khatti-meethi chutney

  • ¼ cup soaked dates
  • ¼ cup soaked tamarind
  • Salt to taste
  • 1 tsp red chilli powder
  • ½ tsp black salt
  • 1 tsp ginger powder
  • 1 tsp jeera powder
  • 2 tbsp sugar or jaggery
  • 2 tbsp chopped onion
  • Some coriander leaves
  • Water as required

Instructions
 

Making moongdal gota

  • Wash and soak moong dal for 4 hrs or till dal is properly soaked.
  • Discard water and add moong dal into the mixture jar.
  • Also, add salt and some water. grind it into a smooth and thick batter.
  • Take out batter into a mixing bowl and add turmeric powder to it.
  • Then whisk it for 3-4 minutes until it becomes light and fluffy. Keep it aside.
  • For the masala, In a mixing bowl mash boiled potatoes. then add green chili paste, ginger paste, salt, garam masala, black pepper powder, lemon juice, powder sugar, soaked poha, and coriander leaves. mix well.
  • Aloo masala is ready. Make a round shape ball from the masala and make it all into the same way.
  • Whisk the batter once again & further coat the masala with the moong dal batter.
  • Add coated balls in hot oil for deep frying, and deep fry in hot oil on medium flame until they are crispy & golden brown in color.
  • Now drain off over wire rack and fry all vada into the same way.
  • Enjoy moongdal gota with lemon juice, fried chili and onion slices.

Making khatti-meethi chutney

  • Soaked date and tamarind in hot water till they become soft.
  • Then add soaked date-tamarind with water into the mixture jar.
  • Now add salt, red chili powder, black salt, ginger powder, jeera powder, and sugar. grind it into a smooth paste.
  • Then sieve date-tamarind chutney paste. Store chutney pastes into air-tight container.
  • Take ½ cup of chutney paste into a mixing bowl; add chopped onion and coriander leaves to it.
  • Add required water to liquid consistency of chutney.
  • Serve chutney with moong dal gota.

Notes

  • Grind moongdal into a smooth paste.
  • do not add more water while grinding dal.
  • whisk batter in one direction so air particles incorporate into the batter and it becomes light and fluffy.
  • batter is medium thick and pouring consistency like bhajiya batter.
  • add only 1-2 tsp besan if batter is slightly thin.
  • masala tastes better when it is slightly spicy.
  • lemon juice and sugar give a chatpata taste to the masala.
  • fry gota on medium flame.
  • store chutney pastes in an air-tight container for up to 6 months in the freezer.

 

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