Moong dal pakora is one of the most popular high protein vegan snacks! Easy vegan appetizers like this crispy pakora recipe are delicious!

They pair well with your evening tea/coffee. Moong dal Wada is one of those high protein vegan snacks that will leave you craving for more.

What is Pakora?

It is a popular street food from India! It's crispy on the outside and soft inside.

These fried battered golden balls are made with moong dal lentils and that is how it gets its name - Moong dal Pakora!

It's an extremely appetizing fried snack that is quick and easy to make. We Indians indulge in a plate of pakodas every once a while as an evening snack along with our dose of tea or coffee.

It is also known as Pakoda, Wada, Vada, or Bhajiyas. There are many variations to pakora and all of them are delicious!

Where did I have it first?

There is a famous goddess Mahalakshmi temple in Bombay which was built in 1831. It's one of the most iconic spots of the city also because of its picturesque location.

It's by the sea overlooking a beautiful mosque called Haji Ali. I have been visiting that temple ever since I can remember.

Mom would want us to begin the new year on an auspicious note by visiting this temple along with some others around the city.

Dad would work the logistics and off we would go. That was how we spent the 1st of January for 23 years!

While she was thinking about that, we as kids were looking forward to all the great food we were going to have that day. Nearly every temple location had some unique street food snacks to offer.

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There is a small restaurant behind that Mahalakshmi temple, by the sea where they still serve the world's best Moong Dal Bhajia.

It's a small family-run restaurant that's not an upscale place but serves food clean and tasty. We would always make a pit-stop here to enjoy this yummy bhajiyas.

It's funny that as a child I associated this temple visit with this delicacy. Guess, my mind was tuned to food from a very young age!

You can make it at home

Thankfully, making easy vegan appetizers like this one at home is very easy.

Plus, these Lentil Fritters are perfect for large group gatherings or just for yourself on a rainy day or if you in the mood to have an impromptu make-Indian-at-home night!

Simple and easy
Crispy
Mildly spiced
Needs basic pantry staples
Vegan
And of course very delicious

Ingredients needed

Like I mentioned before, the moong dal pakora recipe is very easy and simple to make. You need basic pantry staples to make it.

Moong dal - This is the hero ingredient in this recipe. Also known as petite yellow lentils, they are low in calories, rich in iron and protein plus they are very easy to cook with.
Rice - Adding little rice along with the moon dal will ensure crispy pakoras.
Cilantro, dried red chilies, and onions give it a very delicious taste.
Asafoetida or hing aids in digestion. You can skip it if you are following a gluten-free diet.
Vegetable oil for frying.

Detailed Pakora recipe

If you have been looking for some easy vegan appetizers, then give this recipe a try.

This recipe is perfect for parties or family brunches because using just a few ingredients, you can prepare this dish for a large group.

You need to soak moong dal and rice for at least 2 hours. Drain and grind it to a smooth paste along with dried red chilies, salt, and asafoetida. Add a few tablespoons of water if needed.
Add onions and turmeric.
Followed by chopped cilantro.
Transfer the ground lentil paste to the mixing bowl. Add salt.
Mix it well. No need to ferment the batter. They can be fried immediately.
Heat the frying oil in a pan. Using a small spoon, drop the batter into the hot oil. Fry them till they turn golden brown on medium flame. Take them out in paper towels to soak the excess oil.

Serving suggestions

These lentil fritters are best served hot. Like I said earlier, serve them with any chutney/ketchup. High protein vegan snacks like these are a crowd favorite!

It’s also really fun to toss the cooked pakoras in chaat masala just before serving.

Best tips to make Indian Pakora

Add ginger and green chilies while grinding moong dal for more flavor. Also, ensure that it's a smooth and thick paste after grinding.

Only add water if needed, while grinding. The consistency of the batter is very important, otherwise while deep frying may absorb more oil.

Some like to add a teaspoon of baking soda as well to make it more light and fluffy. Besides cilantro, you can also add spinach or fenugreek leaves for a different flavor.

You can prepare the batter and store it in the fridge. Then fry them just before your guests arrive. That way, they will stay hot, fresh, and crisp. I would recommend you eat them also when fresh.

Keep the flame lower to medium when frying and stir occasionally to ensure that it's evenly cooked.

If you fry them in very hot oil, it will turn golden on the outside very quickly but the insides will be raw. You can make them in an Appe pan or try baking it if you don't want to have fried food.

Some easy vegan appetizers that you can try

Dill Flavored Lentil Fritters
Bafauri
Semolina Veggie Bites
Moong Dal Toast

If you’ve tried this Crispy Moong Dal Pakora or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

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Recipe 📖

Crispy Moong Dal Pakora

Priya Lakshminarayan

Moong dal pakora is one of the most popular moong dal recipes! These fried and crispy lentil fritters are easy vegan appetizers that pair well with your evening tea/coffee. Moong dal wada is one of those high protein vegan snacks that will leave you craving for more.

4.50 from 10 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Soaking time 2

Course Appetizer, Snack

Cuisine Indian

Servings people

Calories 278.96 kcal

Ingredients

Instructions

You need to soak moong dal and rice for at least 2 hours. Drain and grind it to a smooth paste along with dried red chillies, salt, and asafoetida. Add a few tablespoons of water if needed.
Add onions and turmeric.
Followed by chopped cilantro.
Transfer the ground lentil paste to the mixing bowl. Add salt.
Mix it well. No need to ferment the batter. They can be fried immediately.
Heat the frying oil in a pan. Using a small spoon, drop the batter into the hot oil. Fry them till they turn golden brown on medium flame. Take them out in paper towels to soak the excess oil.
These lentil fritters are best served hot. Like I said earlier, serve them with any chutney/ketchup.

Notes

Add ginger and green chillies while grinding moong dal for more flavor. Also, ensure that its a smooth and thick paste after grinding. Only add water if needed, while grinding. The consistency of the batter is very important, otherwise while deep frying it may absorb more oil.

Some like to add a teaspoon of baking soda as well to make it more light and fluffy. Besides cilantro, you can also add spinach or fenugreek leaves for a different flavor.

You can prepare the batter and store it in the fridge. Then fry them just before your guests arrive. That way, they will stay hot, fresh and crisp. I would recommend you eat them also when fresh.

Keep the flame in lower to medium when frying and stir occasionally to ensure that it's evenly cooked. If you fry them in very hot oil, it will turn golden on the outside very quickly but the insides will be raw.