Moong and chana dal pakoras

MOONG AND CHANA DAL PAKODA / VADA / BHAJIA

INGREDIENTS

• Moong dal – 1 cup
• Chana dal – 1/2 cup
• Fennel seeds- 1 tsp [optional ]
• Finely chopped coriander leaves – 1/4 cup
• Finely chopped green chilli – 1
• Asafoetida – a generous pinch
• Eno / fruit salt – 1/2 tsp
• Salt to taste
• Oil to deep fry

PREPARATION

1. Clean ,wash ,rinse and soak the dals for 3 to 4 hrs. Drain of the water completely .
2. Grind it in the mixer to a coarse batter  .[don’t add water while grinding – if required sprinkle little water .
3. Remove this batter in a mixing bowl .

METHOD

Add fennel seeds + coriander leaves + chilli + asafoetida + salt and mix well.

Add eno to the batter and mix well with clean hands .

** Once you add eno start frying the pakodas .

Heat oil in a deep pan .

Once the oil is hot ,take small portions of batter with hands or spoon and drop it in the hot oil.

Stir / turn  and fry all over till golden and crispy .

Once done ,remove on absorbent paper .

Serve hot with any chutney / sauce / dips .

*** These pakodas can be used for dahi vadas or as pakode for kadhis..

NOTES

1. U can also add finely chopped onions /coriander leaves / ajwain /roasted jeera pwdr .
2. Add eno only when you are about to fry .
3. Eno is must to make the batter light or the pakodas will be heavy.
4. Eno makes the pakodas soft and gives a nice texture .
5. Instead of eno we can use baking soda.
6. Batter should not be watery or of smooth texture .
7. Instead of green chilli ,v can add red chilli pwdr .
8. While serving sprinkle little chaat masala on top of the pakodas.

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