Serves : 5-6 persons
Preparation time : 5-10 minutes
Cooking time : 5 minutes
Ingredients :
Dhuli Moong Dal (Split green gram skinless) : 1/2 kg
Green chili : 3 medium
Ginger (grated) : 1 tsp
Coriander seeds : 1/2 tsp
Asafoetida : a pinch
Fennel seeds : 1/4 tsp
Red chili powder : 1/4 tsp
Coriander leaves (finely chopped) : 1 tsp
Baking soda : a pinch
Salt : to taste
Water : as required
Oil : for frying
Method :
1. Wash moong dal thoroughly 3-4 times and soak them in clean water for about 1-2 hours.
2. Now take a mixer pot and add the soaked moong dal, ginger and green chilies. Add a little water and blend it just to make a medium thick smooth paste.
3. Now add coriander seeds, coriander leaves, red chili powder, salt, asafoetida, fennel seeds and baking powder.
4. Mix it well for 2-3 minutes so as to avoid any lumps and this will make the batter lighter.
5. Add more water if needed, batter should be soft. If batter is too thick pakoras will be hard.
6. Heat oil in a deep bottomed pan or kadhai on medium heat.
7. To check if the oil is perfectly hot, place a drop of batter into the oil. The batter should sizzle and come up but not change color right away. If oil is very hot pakoras will not cook through and will not be crispy.
7. Place about 1 tablespoon of batter into the oil. Fry the pakoras in small batches. Fry pakoras until golden-brown all around.
8. Serve with coriander chutney
