“1st Crispy Moong Dal Bhajiya Recipe | Easy Moong ke Pakode for Tea Time”

“A rainy day or a tea break—these homemade Moong Dal Bhajiya always hit the spot.”

⏱️ Prep Time: 4–6 hours (soaking)

🍳 Cook Time: 20 minutes

👫 Serves: 4

🔢 Total Steps: 6

🛒 Ingredients (8 items):

1. 1 cup moong dal (split green gram), soaked 4–6 hrs
2. 1 inch ginger
3. 2–3 green chilies
4. ½ tsp cumin seeds
5. ¼ tsp hing (asafoetida)
6. Salt to taste
7. Chopped coriander leaves
8. Oil for deep frying

👣 6 Easy Steps to Make Moong Dal Bhajiya:

1. Soak Moong Dal
   Rinse and soak moong dal in water for 4–6 hours. Drain fully before grinding.
2. Grind into Batter
   Blend dal with ginger, green chilies, and a little water into a thick, coarse paste.
3. Add Spices & Herbs
   Mix in cumin seeds, hing, salt, and chopped coriander. Beat the batter for 2–3 minutes to make it airy.
4. Heat Oil
   Heat oil in a deep pan on medium flame. Drop a tiny bit of batter to test if the oil is hot enough.
5. Fry the Bhajiye
   Drop small portions of batter using your fingers or spoon. Fry in batches till golden and crispy.
6. Serve Hot
   Drain on paper towels. Serve hot with green chutney or tamarind chutney and chai!

⚖️ Approximate Nutritional Breakdown (per 100g cooked Crispy Moong Dal Bhajiya)

Note: Frying in oil increases calories significantly. Deep-frying absorbs oil (especially if heat is low), so calorie content can vary.

❓ Moong Dal Bhajiya – Frequently Asked Questions

🔪 Preparation & Ingredients

1. What type of moong dal should I use for bhajiya?
   Use split yellow moong dal or split green moong dal (skinned or unskinned) for best results.
2. Do I need to soak the moong dal?
   Yes, soak for 4–6 hours. Soaking helps soften the dal, making it easier to grind and digest.
3. Can I use whole moong instead of split moong dal?
   You can, but the texture will be denser and the taste slightly different. Split moong gives lighter fritters.
4. Can I use canned lentils or boiled dal?
   No. Moong dal bhajiyas need raw, soaked dal to bind and fry correctly.
5. Can I make bhajiya without onion or garlic?
   Yes! They taste great with just green chili, ginger, and fresh herbs like coriander or curry leaves.
6. Which spices are best for moong bhajiya?
   Cumin seeds, hing, turmeric, and crushed fennel are traditional choices.
7. Can I add baking soda to make them fluffier?
   You can, but use very little (a pinch). Overuse can make bhajiyas absorb oil.
8. What vegetables can I add to the batter?
   Onions, spinach, grated carrots, methi (fenugreek leaves), or cabbage work well.

🍳 Cooking Tips

9. What kind of oil is best for frying bhajiya?
   Use a neutral oil with a high smoke point, like sunflower, peanut, or canola oil.
10. How do I know if the oil is hot enough?
    Drop a tiny bit of batter. If it sizzles and rises quickly, the oil is ready.
11. Why are my bhajiyas absorbing too much oil?
    The batter may be too wet, or the oil isn’t hot enough. Always fry on medium heat.
12. How to make bhajiya extra crispy?
    Use a thick, slightly coarse batter, fry in small batches, and avoid overcrowding the pan.
13. Can I air-fry moong bhajiya?
    Yes! Brush with oil and air-fry at 180°C (356°F) for 10–12 minutes, flipping halfway.
14. Can I bake moong bhajiyas?
    Yes. Bake at 200°C (392°F) for 20–25 minutes. Brush with oil before baking.
15. Can I make them in an appe/paniyaram pan?
    Absolutely. It’s a great low-oil method—just cover and cook each side till golden.

🥣 Batter Storage & Prep

16. How long can I store the bhajiya batter?
    Up to 24 hours in the fridge. Add salt only when ready to fry.
17. Can I freeze moong bhajiya batter?
    It’s not ideal. Freezing may affect texture. Use freshly soaked dal instead.
18. Can I freeze leftover bhajiya?
    Yes, freeze after frying. Reheat in an oven or air fryer for best texture.
19. Can I grind the batter without a mixer?
    You can use a mortar and pestle, but a blender or food processor works best for consistency.

🍽️ Serving Suggestions

20. What chutney goes best with moong bhajiya?
    Green coriander chutney, tamarind chutney, or garlic chutney are all great options.
21. What is the best time to serve moong bhajiya?
    They’re perfect for tea-time, rainy evenings, or as a party starter.
22. Can I serve them as a meal?
    Pair with roti, chutney, and salad for a light meal, or serve with dal and rice.
23. What drink pairs well with bhajiya?
    Masala chai, ginger tea, or even salted buttermilk pair beautifully.
24. Are moong bhajiyas vegan?
    Yes! They contain no dairy or animal products (unless you add yogurt-based dip on the side).
25. Are moong bhajiyas gluten-free?
    Yes, they’re naturally gluten-free unless you mix in any flour that contains wheat.
26. Can kids eat moong dal bhajiya?
    Yes, just reduce the green chili for a milder taste.
27. Can I make bhajiya for fasting (vrat)?
    Typically no, unless you skip spices and use fasting-safe ingredients like sendha namak.

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