Urad and Moong Dal Pakoda with Coconut Chutney

Name: Urad and Moong Dal Pakoda with Coconut Chutney
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 250 gms urad dal (split black lentil); 50 gms yellow moong dal (split yellow gram); 4 green chillies chopped finely; 1 inch ginger grated; 1 onion chopped finely; 2 tbsp coriander leaves chopped finely; 1 tbsp curry leaves fresh or roasted; 1/4 tsp hing (asafoetida); 1 tsp mustard seeds for tempering; 1 tbsp oil for tempering; 1 tsp salt or to taste; 1/2 tsp baking powder; As needed oil for deep frying; For serving pakodas, Coconut Chutney :; 1 cup coconut grated; 2 tbsp roasted and skinned peanuts; 2 tbsp roasted chana dal (split bengal gram); 2 green chillies; 1/2 tsp ginger paste; 1/4 tsp tamarind paste; As needed salt; 1/4 cup water or as needed; For tempering chutney :; 1 tbsp refined oil; 1/2 tsp mustard seeds; 1 dry red chilli; 1/4 tsp hing (asafoetida); 7-8 curry leaves roasted or fried

Kumkum Chatterjee @cook_12055532

#CAS
Urad and Moong Dal Pakoda or lentil fritters is an Indian tea time snack .These unique pakodas or golden fried lentil fritters have a different mouth-feel and are flavourful. They are crispy outside while soft inside.A combination of spices, ginger, onion, green chillies, coriander and curry leaves make them a delicious appetizer and are packed with protein and flavour. Serve them hot as a tea time snack and watch them wiped off the plate within minutes.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

6 servings

250 gmsurad dal (split black lentil)
50 gmsyellow moong dal (split yellow gram)
4green chillies chopped finely
1 inchginger grated
1onion chopped finely
2 tbspcoriander leaves chopped finely
1 tbspcurry leaves fresh or roasted
1/4 tsphing (asafoetida)
1 tspmustard seeds for tempering
1 tbspoil for tempering
1 tspsalt or to taste
1/2 tspbaking powder
As neededoil for deep frying
For serving pakodas, Coconut Chutney :
1 cupcoconut grated
2 tbsproasted and skinned peanuts
2 tbsproasted chana dal (split bengal gram)
2green chillies
1/2 tspginger paste
1/4 tsptamarind paste
As neededsalt
1/4 cupwater or as needed
For tempering chutney :
1 tbsprefined oil
1/2 tspmustard seeds
1dry red chilli
1/4 tsphing (asafoetida)
7-8curry leaves roasted or fried

Saved

Steps

30 minutes

1

To make urad and yellow moong dal pakoda, combine both the dals in a bowl and soak in enough water for minimum 5-6 hours or overnight. Wash thoroughly and drain well.Blend in a mixer till coarse paste using 1/2 cup water, salt as needed and 1/2 tsp baking powder or 1 tsp Eno Fruit Salt.Whisk the batter well and check whether it is light and airy.To check, drop a small ball of batter in water. If it floats immediately, then batter is ready.
2

Transfer the batter in a deep bowl and add all chopped ingredients and spices.Add a tempering of mustard seeds and hing.Adjust salt to taste. Mix all well and whisk again with a spoon or hand.Heat oil in a deep non-stick pan and drop spoonful of the mixture with your fingers.
3

Deep fry pakoras in batches, on a medium flame till they are golden brown on all sides, flipping when one side done.Drain on a kitchen tissue.Serve urad and moong dal pakoda immediately with coconut chutney and a cup of hot tea or coffee and relish !
4

For coconut chutney : Grind roasted peanuts and roasted bengal gram dal or chana dal in mixer.Add 1/2 inch ginger, 2 green chillies and chopped coconut.Grind coarsely using water as needed. Add salt and tamarind paste. For tempering: Heat 1 tbsp oil in a pan and add mustard seeds, dry red chilli and hing.When they sizzle,add few curry leaves and fry.Pour this tempering over the chutney.Mix well and serve.

Tips

Whisk the lentil batter well to make it light and airy. Check whether the texture is light and airy, drop a small ball of batter in a cup of water.If it floats immediately, the batter is done.