Moong Bhajjiya

Name: Moong Bhajjiya
Cuisine: American
Ingredients: 2 cups Moong dhall; 3-4 green chillies; 2 tsp whole coriander seeds; 4 tsp Fresh coriander leaves chopped; 1 ginger; to taste Salt; as needed Oil for deep frying

Priya Vijaykrishnan @cook_17282497

A very famous street food from the by lanes of Mumbai,Maharashtra . These bhajjiyas are served hot from the pan spread on a leaf and accompanied with coriander chutney commonly called as green chutney. A filling snack which is very tasty. A perfect snack for the monsoons now .people relish it with a cutting chai at the street stalls .

Priya Vijaykrishnan @cook_17282497

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Ingredients

2 cupsMoong dhall
3-4green chillies
2 tspwhole coriander seeds
4 tspFresh coriander leaves chopped
1ginger
to tasteSalt
as neededOil for deep frying

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Steps

1

Wash and soak the moong dhall in clean water for 4-5 hours.
2

Drain the water, add the moong dhall,green chillies, ginger to a blender jar and grind it to a semi coarse paste.
3

Pound the coriander seeds in a mortar pestle into semi coarse powder and add it to the moong paste along with salt and freshly chopped coriander.
4

Beat the moong batter with a spoon or your hands well to incorporate air into the beater. This step ensures that the batter becomes fluffy and will yield in soft bhajjiyas.
5

Heat the oil in a kadai and drop spoonful of this batter into hot oil and fry until golden brown. These bhajjiyas will be soft from inside and crispy on the out.
6

Serve hot with green chutney and hot masala chai.