Monsoon season in India is known for rain, corn and crispy moong dal pakodas. India is rich in different spicies and variety of a same dish in every state or region. Today we are talking about moongdal pakoda which is known for its crunch and the taste that enhance the experience of rain in monsoon. Many states has different recipes to make it, we are talking about gujarati recipe to make it. also we are going to talk about the Chutney which will take your experience of taste to the next level.
Table of Contents
Ingredients
(for crispy moong dal pakoda)
- cup moong dal
- 1/4 cup water
- 3 tbsp rice flour
- 2 green chilli, finely chopped
- 1 inch ginger, finely chopped
- 2 tbsp onion, finely chopped
- 2 tbsp coriander , finely chopped
- 1 tbsp jeera/ cumin
- 1/2 tbsp salt
- 1/4 tbsp baking soda
- oil for deep frying
How to make crispy moong dal pakoda with step by step by photo.
Instructions
Firstly , in a large bowl soak 1 cup moong dal for upto 4 hours.
Drain off the water and blend to smooth paste adding 1/4 cup water.
Transfer the prepared moong dal batter into bowl.
Add in 3 tbsp rice flour for crispy pakoda, Add more rice flour if required to get thick batter.
Also add 2 green chilli, 1 inch ginger, 2 tbsp onion, 2 tbsp coriander, 1 tsp jeera and 1/2 tsp salt , mix well.
Further add 1/4 tsp baking soda and give a good mix.
Now dip your hand in water , and start dropping them one by one to hot oil.
keep the flame in lower to medium stir occasionally.
Also fry the pakoda till they turn golden brown.
Drain off the pakoda on to kitchen towel to absorb oil.
Finally , serve moong dal pakoda with coconut chutney or tomato sauce.
NOTES:
- firstly soak the dal well, else it is difficult to prepare smooth batter without adding much water.
- also, adding soda is optional. however, it makes pakoda more fluffy and tasty.
- additionally, adding onion are optional, if you do not prefer.
- finally, moong dal pakoda taste great when served hot and crispy.
Classic Coconut Chutney
Coconut chutney delightful south indian condiment that pairs beautifully with breakfast and snack dishes like IDLI,DOSA,UTTAPAM,VADA,MEDU VADA and PAKODA. Here I share two simple recipes – a classic coconut chutney recipe with spice tempering, as well as a quick , hotel – style recipe that skips tempering learn how to make this essentaial indian side dish with my easy – to follow step-by-step photos!
What is Coconut Chutney ?
Chutneys are a class of condiments that orginaled in india and can be made from a multitude of different ingredients.
Coconut Chutney originated from the south indian cuisine, it is most often served with breakfast or snack dishes. In its simplest form it is made by finely grinding fresh white coconut meat with either green chilies or dry chilies and salt added to it.
How to make Hotel Style Coconut Chutney ?
Ingredients
- 1/2 cup grated fresh or frozen coconut
- 1/4 cup roasted chana dal
- 1/2 inch ginger – chopped
- 1 to 2 green chilies – chopped
- 15 to 20 curry leaves
- 2 teaspoons oil
- salt as required
- 1/4 cup water or add as required
step-by-step
1. First heat 2 tsp oil in a frying pan. Keep the heat to a low. Then add 15 to 20 curry leaves.
Fry them stirring often till they become crisp and this takes just about 1 or 2 minutes. Remove the pan from the burner and set aside. Let this curry leaves and oil mixture cool.
2. Put all the ingredients (½ cup grated fresh or frozen coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 to 2 green chillies and salt (as required) along with the curry leaves and the oil mixture in a chutney grinder or small blender.
3. Add ¼ cup water or as required and grind to a smooth chutney. Do not add too much water. For a thicker consistency, add less water.
4. Serve the Hotel Style Coconut Chutney with plain dosa or rava dosa or rava idli or uttapam or pakoda. Consume when fresh. At the most you can freeze the chutney and use it for a couple of days.
In cold temperatures, the chutney will stay longer for a few hours in the refrigerator than in warmer or hotter climate.
