Wash and soak moong dal for 3-4 hours.

Drain the water and grind the moong dal in a blender to make a slightly coarse paste. Add a tbsp of water if required to make the paste.

Take out the paste in a bowl and mix with your hands for 5 minutes to make it fluffy. Add all the remaining ingredients to this paste and mix well.

The batter for your Pakoda is ready.

Heat the oil in a non-stick pan. When the oil is hot, simmer the heat to medium-low and drop small rounds of the mixture in the oil.

Fry the moongode on medium-low heat till nicely browned. Drain on a plate lined with kitchen tissue. Serve immediately with coriander chutney.