• Amita Makwana

Moong Dal Bhajiya

Updated: Aug 7, 2020

What is Moong Dal Bhajiya..?

Crunchy from outside and soft from inside, these Moong Dal Pakoda or Moongode are Indian lentil fritters which can be served with green chutney.

Moong Dal Pakode is spicy Indian fritters that are very popular and are made in almost every Indian household, especially during monsoon days.

These Pakodas are made with ground dhuli moong dal, which is then flavored with a few more everyday ingredients, to spice them up.You will also find many street vendors, making hot Pakoras just out of the hot oil, with some fried green chilies, especially during Monsoon or Winter.

Also known as dal vada fritters are the most popular pakora recipe from western india especially from gujarat and rajasthan. However there are several other variations to this simple mung dal vada recipe. But the most common and popular recipe from rajasthan begins with soaking and grounding the batter into a thick paste. The batter has to be thick at the same time smooth paste, similar to any pakoda batter. Later it is spiced with ginger, coriander, green chilli, cumin, and also optionally finely chopped onions and mixed well.


  • 1cup Moong dal (soaked)

  • 1/2 cup Chana Dal (soaked)

  • 1 cup finely chopped Onion

  • 1 cup finely chopped Potato

  • 2-3 Green Chillies

  • 4-5 Garlic cloves

  • 1 inch Ginger

  • 1 tbsp Fennel seeds

  • 1/2 tbsp Red Chilli powder

  • Salt to taste (1.5 tbsp)

  • Oil for frying


  • Wash and soak moong dal for 3-4 hours.

  • Drain the water and grind the moong dal in a blender to make a slightly coarse paste. Add a tbsp of water if required to make the paste.

  • Take out the paste in a bowl and mix with your hands for 5 minutes to make it fluffy. Add all the remaining ingredients to this paste and mix well.

  • The batter for your Pakoda is ready.

  • Heat the oil in a non-stick pan. When the oil is hot, simmer the heat to medium-low and drop small rounds of the mixture in the oil.

  • Fry the moong pakodas on medium-low heat till nicely browned. Drain on a plate lined with kitchen tissue. Serve immediately with coriander chutney.

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