Moong Bhajjiya
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 .
Moong Bhajjiya
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 .
Cooking Instructions
- 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.
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