Soak the mung dal overnight and grind it in a thick paste.

Take a bowl and add the paste in it. Now add the besan in it. If the mung dal paste is runny instead of thick then you can add more than 2 spoon of besan to adjust the consistency of the paste so that it can be made into pakodas.

Next add salt, according to taste, chilli powder, green chilli, diced onion, pinch of baking soda and mix it well and form a thick paste. Just make sure paste is not too thick, nor too runny. You can adjust the consistency by adding water as required.

Now take a pan and add oil in it, enough to shallow fry. Once the oil heat up, add the mixture in small quantities. Fry it from both sides till it turn golden brown. Then get them out on a plate.

Repeat the procedure till you are done with the whole mixture.

Serve the pakodas with green chutney and tomato ketchup and enjoy the tasty, crispy snack.