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Saturday, December 9, 2017

How to make palak moong dal pakoda recipe

palak moong dal pakoda recipe

Moong Dal fritters (moongodey) served with grated salad and chili green chutney is made all season but in winters they are generally made in every home especially on the eve of Makar Sankranti. The crisp hot fritters with chili mint green chutney and a cup of tea in winters make your evening so special you can have them in morning as well.So here we are going to make two different flavors of fritters


  • Dhuli Moong Dal - 200 gm (1 cup)
  • Chana Dal - 100 gms (half cup)
  • Salt - 3/4 teaspoon (according to taste)
  • Green Chilli - 2-3 (Finely Curved)
  • Ginger Green Chili paste (optional)
  • Green coriander (finely chopped)
  • Spinach (finely chopped)
  • 1tbsp.Red Chili
  • 1/4tsp.asafetida (heeng)
  • Refined Oil - For Frying
  • Garnishing
  • Green chutney
  • Radish Grated
  • Green Chili
  • Green Coriander


Clean the gram and gram dal wash and soak in drinking water for 5-6 hours. Remove excess water from the pulse and grind it without adding water (grind pulse fine finely).

Take out the mixture in a bowl and put salt and stir well enough, add green chilies or red chili, ginger and green coriander.

Heat the oil in a heavy pan or kadhai, now pour round ball in the pan in a low flame and fry till it turns crisp

Add finely chopped spinach to the very same mixture and pour them in hot oil fry till it turns crisp

Take them out on a towel paper so that excess oil gets soaked

Grate radish add 1-2green chili and coriander to it

Serve hot with radish salad and green mint chutney.

Dahi moongodey are also made same way

Dal shouldn’t be of flowing consistency

For getting a crunch in the fritters flame should be medium