Moong Dal Bhajiya is a quick, delicious, and interesting Indian snack made with soaked moong dal, boiled potatoes, and a few basic spices. There are many different variations of moong dal bhajiya, but in this recipe, I have used boiled potatoes instead of baking soda or Eno to make the bhajiyas naturally soft, fluffy, and spongy.
The best part about this recipe is that it is simple to prepare and requires only a few everyday ingredients. Once the moong dal is properly soaked, the bhajiya batter can be prepared in just a few minutes, and the bhajiyas are ready to fry in less than 10 minutes. The boiled potato not only adds softness but also helps give the bhajiyas a light and fluffy texture without using any artificial leavening agent.
These moong dal bhajiyas are crispy on the outside, soft and spongy on the inside, and perfect to enjoy with green chutney, sweet chutney, or a hot cup of tea. This is an easy and foolproof recipe that you can make whenever you are craving a quick homemade snack. Do try this recipe and enjoy delicious, soft, and fluffy Moong Dal Bhajiya at home!
The key to making crispy moong dal bhajiya at home are
- Firstly, I make the pakodi using soaked moong dal. I also add boiled potatoes to the batter, which gives the bhajiya a soft and fluffy texture. Make sure the batter is medium-thick, so do not add too much water while grinding the dal. If the batter becomes too thin, it will absorb more oil while frying. In that case, add some cornflour or rice flour to adjust the consistency.
- secondly, I add green chili and regular spices to the bhajiya batter. You can also add vegetables of your choice, such as finely chopped onion or carrot, to make the bhajiya more flavorful. Make sure to chop the vegetables finely so they mix well with the batter.
- Lastly, fry the moong dal bhajiya over medium heat so they cook properly from the inside while becoming crisp on the outside. They taste best when served hot and crispy with spicy tomato chutney.
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Moong dal bhajiya recipe | moong dal pakoda | crispy moong dal pakodi
Ingredients
For moong dal bhajiya
- 1 cup yellow moong dal
- ¼ cup water or as required
- 200 grm or 1 big size boiled potatoes
- Salt to taste
- 1 tbsp jeera
- ½ tsp ajwain
- 4-5 chopped green chilli
- 1 inch grated ginger
- Some chopped curry leaves
- 1 cup chopped onion
- ½ cup chopped coriander leaves
- Oil for frying
For chutney
- 2 tbsp oil
- 1 tbsp Chana dal
- 1 tbsp urad dal
- 1 roughly chopped onion
- 1 green chilli
- 4-5 garlic cloves
- 2 roughly chopped tomatoes
- 1 tbsp kashmiri red chilli powder
- 1 small pieces of tamarind
- 1 tbsp jaggery
- Water as required
For chutney tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- Some curry leaves
Instructions
Making Moong Dal Bhajiya
- Wash and soak 1 cup of moong dal for 4 hours. Once the dal is properly soaked, drain the water and transfer the dal to a mixer jar.
- Add only ¼ cup of water and grind it into a smooth paste.
- Then, add 1 boiled potato and grind it again until you get a smooth and creamy batter.
- Transfer the batter to a bowl and whisk it for 2 minutes. This will make the batter light and fluffy.
- Now, add salt, 1 tbsp cumin seeds (jeera), ½ tsp carom seeds (ajwain), 4–5 finely chopped green chillies, 1-inch grated ginger, some chopped curry leaves, 1 cup chopped onion, and ½ cup chopped coriander leaves. Mix everything well. The bhajiya batter is ready.
- Now, slightly wet your hands and take a small portion of the batter in your hand. Heat oil in a pan and carefully drop small portions of the batter into the hot oil to make small-sized bhajiya.
- Stir occasionally and fry the bhajiya on medium flame until they become crispy and golden brown. Fry all the bhajiya in the same way.
- Moong dal bhajiya is ready. Serve hot with chutney and fried green chillies.
Making Chutney
- Heat 2 tbsp oil in a pan. Add 1 tbsp chana dal and 1 tbsp urad dal. Sauté until the dals turn slightly golden brown.
- Then, add 1 roughly chopped onion, a few garlic cloves, and 1 green chilli. Sauté for a few minutes.
- Now, add 2 roughly chopped tomatoes and salt. Sauté until the tomatoes become soft.
- Transfer the mixture to a plate and let it cool completely.
- Once cooled, transfer the mixture to a mixer jar. Add 1 tbsp Kashmiri red chilli powder, a small piece of tamarind, and 1 tbsp jaggery. Grind everything into a smooth paste.
- Transfer the chutney to a bowl.
- For the tempering, heat 1 tbsp oil in a small pan. Add 1 tsp mustard seeds, some curry leaves, and a pinch of hing. Sauté for a few seconds, then add the tempering to the chutney.
- Spicy tomato onion chutney is ready. Serve it with hot moong dal bhajiya.
Notes
- Sauté the tomatoes until they become soft.
- Do not add too much water while grinding the moong dal.
- Boiled potatoes make the bhajiya fluffy and soft without using baking soda or Eno.
- The bhajiya batter should be medium-thick.
- If the bhajiya batter is too thin, add cornflour or rice flour to achieve the perfect consistency.
- Fry the bhajiya over medium heat.