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