Moong Dal Bhajiya Recipe

Moong Dal Bhajiya is a popular Indian snack made from soaked and ground moong dal mixed with spices and deep-fried until crispy . These pakora are crispy on the out side and soft on the inside , making them a prefect tea-time snack . They are commonly served with red  chutney or tomato ketchup . Moong dal bhajiya are easy to make and require minimal ingredients , making them a favorite among snack lovers . Follow the recipe and let’s make moong dal bhajiya

Ingredients: For Moong Dal Bhajiya

1 Cup yellow moong dal

Salt to taste

1 Inch chopped ginger

2-3 Chopped green chili

8-10 Chopped curry leaves

1 Teaspoon black peppercorn powder

As needed oil to deep fry

Ingredients: For Coconut Red Chili Chutney

10-12 Whole Kashmiri rec chilies

1 Cup coconut

4-5 Garlic cloves

1 Medium sized onion

10-15 Fresh mint leaves

2-3 Green chili

1/5 Tablespoon tamarind

Salt to taste

Step:1

In a bowl add , 1 cup moong dal wash it well and soak for 3-4 hour

Step:2

After 4 hour add the dal in the mixer grinder and make a past

Step:3

Transfer the past in the bowl and add salt to taste , 1  inch chopped ginger , 2-3 chopped green chili , 8-10 chopped curry leaves , and 1 tablespoon black peppercorn powder and mix it well

Step:4

In kadai add oil in low flame to deep fry , make small balls and drop the balls in the oil and fry them fry till crispy and golden brown

Step:5

After golden brown transfer them in paper towel

Step:6

Let’s make red coconut chutney , In a pan add 10-12 whole kashmiri red chili and toast them well

Step:7

In mixer grinder add the toast red chili , 1 cup coconut , 4-5 garlic cloves , 1 medium size onion , 10-15 fresh mint leaves , 2-3 green chili ,1/5 tablespoon tamarind , salt to taste , and little water . Grind them in fine paste , the red coconut chutney is ready

Step:8

The moong dal bhajiya is ready and the red coconut chutney , serve it and enjoy

Video For Moong Dal Bhajiya

FAQs

1. Which moong dal is best for bhajiyas

 Best Choice:

• Split yellow moong dal (soaks quickly)

• Soaking Time: 2-3 hours (no overnight soak needed)

• Drain well before grinding

2. How to make crispy bhajiyas

• Grind coarsely (not smooth paste)

• Add rice flour (1 tbsp per cup batter)

• Fry in hot oil (180°C) in small batches

3. Why do my bhajiyas absorb too much oil

• Oil temperature too low

• Overcrowding the pan

• Batter too thin (should coat spoon thickly)

4. Can I make it without deep-frying

 Healthier Options:

• Air fryer: 180°C for 12-15 mins (spray oil)

• Shallow fry: Use minimal oil

• Appam pan: Makes mini bhajiyas

5. Best spices for flavor

• Essential: Cumin, black pepper, asafoetida

• Herbs: Curry leaves, coriander

• Spicy: Green chili-ginger paste

6. How to store leftover batter

• Fridge: 1 day (may thicken – add water)

• Freezing not recommended (changes texture)

• Best used fresh

Conclusion

Moong Dal Bhajiya is the ultimate monsoon snack – golden, crispy outside with a soft, flavorful center. This protein-packed fritter shines because

Quick to make (no fermentation)
Gluten-free & vegan naturally
Budget-friendly ingredients