Moong dal is ground and made as pakoda, with which we make this delicious chaat. This has been in my phone sent by my friend Sangeeta. I have been waiting to get all the ingredients that she sent to make this chaat. But somehow I was not able to get all at once. I forget or it doesn’t happen. She sent me a pakodi chaat recipe that has moong dal pakodi, which is made with lots of spinach and mint leaves and all the spice powders. But here I have made a simple plain pakoda and made the chaat she told me. So here’s the recipe that I made in a simplified manner.
Check my other chaat recipes.
Moong dal pakoda chaat recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 1 hr Soaking time | Cook time: 20 mins | Serves: 4
Prep Time: 1 hr Soaking time | Cook time: 20 mins | Serves: 4
Click here for cup measurements
Click on the ingredient for chutney and sev recipes
Ingredients
To make pakoda
Moong dal – 1/2 cup
Green chilli – 1
Chopped ginger – 1 tsp
Chopped mint and coriander leaves – 1 tbsp
Asafoetida – A generous pinch
Cooking soda – A generous pinch
Ajwain – 1/2 tsp
Salt as needed
Oil – to deep fry
Other ingredients
Curd – 1 cup
Sugar – 1/4 cup
Salt as needed
Green chutney – As needed
Sweet chutney – As needed
Red chilli powder – 1 tsp
Roasted cumin seeds powder – 1 tsp
Chopped coriander leaves – 2 tbsp
Sev – As needed
Sugar – 1/4 cup
Salt as needed
Green chutney – As needed
Sweet chutney – As needed
Red chilli powder – 1 tsp
Roasted cumin seeds powder – 1 tsp
Chopped coriander leaves – 2 tbsp
Sev – As needed
Method
- Soak moong dal for 3 hrs minimum. Drain and grind it with green chilli and ginger to a smooth paste. Add water carefully while grinding.
- Add mint, coriander leaves, salt, asafoetida, cooking soda and ajwain to it and mix well to make a batter.
- Heat oil and pour 1 tbsp of batter per pakoda and deep fry in medium flame until golden. Stir and flip in between to ensure even cooking. Drain in paper towel.
- Add 1 or 2 tsp of sugar and little salt in hot water. Add the fried pakoda to it and let it get soaked for atleast half hour. Once done, squeeze gently the water and keep in a serving bowl.
- In another bowl, beat curd with sugar and salt. Add the soaked pakodas to the curd and let it be aside for 30 mins more.
- To serve, in a serving bowl, add pakoras along with some curd. Add sweet chutney, green chutney, sprinkle some chilli powder, cumin seeds powder and top with sev.
Notes
- Adding cooking soda in the pakoda batter, makes it soft and spongy and ensure it gets cooked.
- Make sure the pakodas are soaked well.
- You can add spice powders like garam masala, red chilli and dhaniya powder in the pakoda batter.
- I made more quantity than mentioned in the recipe.
- Curd may be needed more than mentioned.
- You can add chaat masala too while serving.
- Sev can be skipped.
I like to chill my soaked vada slightly before serving. Best to have it chilled in this summer too!
naga nandu
April 12, 2016 at 11:16 amThis comment has been removed by the author.
Sornamathi RaviShankar
April 12, 2016 at 12:53 pmDear Raji, I just make the moong dal vadai as you mentioned. Never tried a chat twist with this. Will pin it for trying. And very beautiful tray as usual! You rock!!
Raks anand
April 12, 2016 at 1:27 pmThank you.
Anu Narayanan
April 12, 2016 at 2:49 pmGreat presentation as always. I am sure it tastes as awesome as it looks.
The Happie Friends Potpourricorner
April 12, 2016 at 5:55 pmLovely prresentation Raks!! You nailed it 🙂
Thanks,
Sharmila
Happys Cook
April 13, 2016 at 12:41 amLovely presention and perfectly made chaat..