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Moong Dal Fritters

1 Cup yellow moong dal

3 Cups water

1 Teaspoon salt or to taste

2 Green chilies, stemmed

1 Inch peeled fresh ginger

1 Teaspoon cumin seeds (jeera)

½ Teaspoon ajwain seeds (vamu), optional

1 Tablespoon chick pea flour (besan)

1 Tablespoon rice flour

1 Pinch baking soda (optional)

2 Tablespoons chopped onion

1 Stem chopped curry leaves (discard the stem)

2 Tablespoons chopped fresh coriander leaves (cilantro)

2 Cups oil for frying


Soak moong dal for two hours or more in 3 cups water. Wash and drain the water. In a blender, blend moong  dal with 1/4 cup water, green chilies, ginger, cumin seeds and ajwain seeds (if using), until smooth. Transfer moong dal mixture into a bowl and add the rest of the ingredients, except oil, and mix well.

Heat oil in a frying pan on medium high heat. Take a tablespoon of moong dal mixture with hand or spoon and drop into the hot oil. Fry fritters on both sides and transfer to a paper towel lined plate. Eat with chutney or plain.

Makes 6 to 8 servings.

Note: If the moong dal mixture is too watery, mix a teaspoon of chickpea flour.

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