Moong Dal Pakoda

Moong Dal Pakoda


Famous Street food of Mumbai, the city of Dreams

Moong dal pakoras or fritters are very popular on the streets of Mumbai. They are the local version of fast food. Although it is a fried item, it still has a decent amount of nutritive value.

Moong is also called the Green Gram. It is a whole green bean found on the moong plant predominantly in Asia. This gram has three variants. In its whole form it is a full green bean. In its split form it is a white bean with a green skin. In its skinless variant it is a yellow bean.

The taste of wonder

Moong dal has a slightly nutty flavour to it. When made into pakoras, the nuttiness blends with the spices you add. The effect of the combination of the dal and the spices is a taste and flavour that you will get addicted to.

It is a speciality of Street Fast food

The common man’s fast food, the humble moong dal pakoras are a tasty and cheap option to the more expensive fast food variants available on the streets. When combined with a bun and some chutney, it makes it a whole meal by itself.

Served with style…

Moong dal pakoras can be made at home also. It is a quick and easy dish which requires very little preparation. Serve it with a nice spicy mint chutney and it becomes a wonderful teatime snack. Serve with a Pav, the local bakeries street version of a bun, and it becomes a whole meal by itself.


Make your Moong Dal pakoras wholesome and healthy despite it being a fried item by adding green coriander, ginger, green chillies and maybe finely chopped onions. This is one dish you can let your imagination run with the possible permutations and combinations.


Moong Dal Pakoda


Moong Dal Pakoras are best made with yellow moong dal. Moong dal needs soaking. You can soak it for 3-4 hours or you can soak it overnight. The longer it soaks, the better it is. 

Servings 4


  • 1 measure soaked yellow moong dal
  • 2-3 green chillies
  • ½ inch piece ginger grated
  • Pinch of asafoetida
  • 2 tablespoons Rice flour (optional)
  • Chopped green coriander
  • Pinch baking soda or sodium bicarbonate
  • Salt to taste
  • Oil to deep fry the batter (the quantity can be decided by you)

How to make

How to make your moong Dal Pakoras

Take the soaked moong dal. Strain and keep the water aside. Put the soaked dal in a grinder. Add ginger, asafoetida, salt and green chillies and grind to a smooth batter. Add a little water if you feel it is not grinding easily. But be careful, you don’t want a very liquid batter. You batter has to have just about pouring consistency.

  1. Pour batter into a mixing bowl. 

  2. Add rice flour

  3. Add chopped green coriander

  4. Add baking soda

Now mix well and set aside till you heat oil in a wok.

  1. Heat oil. Test the oil using a small blob of batter. If it puffs up and turns brown it means your oil is too hot. If it floats around and start turning a light golden, then the heat is right. Your oil is ready to fry your Moong Dal Pakoras.

  2. Using a spoon or your fingers drop a blob of batter in to the hot oil. Don’t drop each one too quickly, wait 20 seconds before the next one. That way your Moong Dal Pakoras will not stick to each other. Move them around using a ladle with holes or a slotted spoon which lets the excess oil seep through.

  3. Fry your Moong Dal Pakoras till they are a nice golden brown. Take out and keep on an oil absorbing sheet.

  4. Depending on the size you make you can get enough for 2-3 people. If you make them too large you will get less Moong Dal Pakoras and they will not cook through properly. If you make them too small they may become too hard. So, your size has to be a nice golf ball sized blob. Keep the heat constant else they will cook too fast. 


Moong Dal Pakoras are best eaten hot with tomato sauce or a mint chutney.

Here is a quick recipe for your mint chutney.

You need…

  1. 1 measure Mint leaves washed and cleaned
  2. 1 measure chopped green coriander
  3. 1-inch piece of ginger cut small
  4. Salt to taste
  5. 1 teaspoon lemon juice
  6. Pinch sugar
  7. 1-2 green chillies cut small
  8. Add all ingredients in a small chutney grinder and grind to a smooth paste.
  9. Check for salt. Serve with your moong dal Pakoras.
  10. Moong dal pakoras cannot be stored as they become limp and squishy.
  11. They are best eaten hot.

Given below are some approximate values of Moong Dal Pakoras.

  1. Serving Size (4 Pieces)
  2. Serving Calories 107.76 Cal
  3. Total Fat 3.0 g
  4. Saturated Fat 1.0 g
  5. Total Carbohydrates 30.0 g
  6. Protein 11.0 g
  7. Sodium 762 mg

Nutrition facts about your mint chutney

  1. Energy 10 Cal
  2. Protein 0.3 g
  3. Carbohydrates 2.1 g
  4. Fibre 0.4 g
  5. Fat 0.1 g


  1. Vitamin A 193 mcg
  2. Vitamin B3 (Niacin) 0.1 mg
  3. Vitamin C 4.8 mg 12%
  4. Folic Acid (Vitamin B9) 6.4 mcg


  1. Calcium 14.9 mg
  2. Iron 0.7 mg
  3. Magnesium 4 mg
  4. Phosphorus 5.7 mg
  5. Sodium 1.2 mg
  6. Potassium 14.4 mg

Put it all together and you have yourself a wonderful teatime snack that you can serve your guests. The Moong Dal Pakoras and the Mint chutney looks good when presented on a platter garnished with chopped green coriander and some green chillies for aesthetics only.

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