Dal Pakoda

Dal Pakoda


  • 30g moong dal petite yellow lentils
  • ¼ tsp ginger
  • ½  green chili
  • ¼  tsp garam masala
  • ¼  turmeric
  • salt to taste
  • ¼  tsp baking powder
  • 1 tsp oil
  • water as needed
  • 1 tbsp coriander
  • 20g finely chopped onion heaped
  • 0.5 cloves garlic minced


  1. Soak the Mung dal in hot water for 15 minutes or 1 hour. Longer works best. Drain and add to the blender. Add ginger, chili, garam masala, turmeric, salt, baking powder, oil and water. Blend to a smooth thick batter. Add more water if needed. Keep the batter thick.
  2. Add the chopped cilantro, greens, onion and garlic and fold in.
  3. Make these in aebleskiver/appe pan drop ladleful of batter in a greased pan over medium heat. Cover and cook for 3 to 5 minutes, flip and cook for 2 to 3 minutes.
  4. Lightly spray oil on top. 
  5. Add a sprinkle of chaat masala on the fritters (optional). Serve with chutneys Mint Cilantro Chutney or tomato chutney or add to kadhi (non dairy yogurt sauce) or curry.

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