Ever craved a snack that’s both comforting and protein-packed?
Meet Moong Dal Bhajiya — crispy on the outside, soft on the inside. If you want a teatime winner that’s fast to make and loved by kids and adults alike, this is your go-to.
Try them with coconut or mint chutney, or ketchup if you like. Go on — make a batch and share; they fry up quick and disappear even quicker.
A little context
Moong dal vadas (also called moong dal bhajiya or moong dal pakoda) are a South/North-Indian crossover, they show up across regional tiffin menus.
Unlike gram-flour pakoras, these are made from soaked and coarsely ground yellow moong and often mixed with a little urad and rice for texture. Because the batter uses lentils, the result is more tender and protein-rich than typical besan fritters.
Why this dish is great
- High protein: Moong dal is an excellent plant protein source — so these bhajiyas keep you fuller longer.
- Digestible: Yellow moong is light on the stomach compared to heavier legumes.
- Versatile: Serve as evening snacks, tiffin, or with soup for a heartier meal.
- Quick to assemble: With a short soak and coarse grind you’re 90% there.
Ingredients breakdown — what each one does
- Moong dal & urad dal: base body, protein, and binding. Urad gives slight fluffiness.
- Raw rice: adds bite and crispness to the outer crust.
- Onion + ginger + green chilli: freshness, heat and moisture.
- Ajwain & hing: aid digestion and add authentic aroma.
- Coriander leaves: brightness and color.
- Salt & oil for frying: seasoning and texture.
The method — explained like we’re cooking together
First, soak the dals and rice so they soften but don’t go mushy. Drain and pulse them into a coarse, dry-ish batter — you want texture, not a smooth paste. Stir in finely chopped onion, green chillies, grated ginger, chopped coriander, a pinch of hing, ajwain and salt. The batter should be thick enough to hold shape when dropped into oil.
Heat oil to a medium temperature. Scoop small portions and gently slip them into the oil — don’t overcrowd. Keep the flame medium so the outside turns golden and crisp while the inside cooks through. Drain on paper and serve hot.
This approach (coarse batter + medium frying temp) is the secret to bhajiyas that are crisp outside, tender inside — not oily or raw.
Pro Tip 💡: If the batter feels too wet, add a tablespoon of rice flour or besan — it tightens the batter and improves shaping. Conversely, if it’s too dense, a quick whisk with a tablespoon of water keeps the texture airy. Always fry on medium heat; too hot and the exterior burns before the centre cooks.
What goes along
- Coconut chutney — cooling and traditional.
- Mint-coriander chutney — zippy and fresh.
- Tomato ketchup or sweet tamarind chutney for kids.
- Masala chai or filter coffee — classic teatime pairing.
How to serve
Serve immediately on a platter with chutneys on the side. Garnish with more chopped coriander and a squeeze of lemon for brightness. For a street-style presentation, sprinkle chaat masala over warm bhajiyas.
Packing & reheating
- Pack separately: Keep chutneys in a small leakproof container.
- Storage: The fried bhajiyas are best eaten within a few hours. If you must store, refrigerate up to 24 hours.
- Reheat: Re-crisp in an oven or air fryer at 180°C for 4–6 minutes. Microwave will make them soggy.
Party / bulk preparation tips
- Do the soaking & grinding ahead (up to 6–8 hours). Keep the ground batter refrigerated and bring it to room temp before frying. Note: the batter is best used fresh — it can thicken on standing; loosen with a little water if needed.
- Batch frying: Fry in small batches and keep warm in an oven at 100–120°C on a rack so they remain crispy.
- Make-ahead hack: You can prepare the dry mix (soaked-and-dried dals ground to coarse powder) and store separately; just add onions/ginger/chilli and a splash of water before frying.
Other Related Recipes You Might Like:
- Green Gram Vada – crispy, protein-packed vadas made from green gram — similar lentil-based snack.
- Thavala Vadai (Crispy Dal Vada) – crunchy, deep-fried dal vadas — great alternate dal fritter.
- Crispy Medu Vada – classic urad-dal vadas, fluffy inside and crunchy outside.
- Maddur Vada – Karnataka-style crisp vadas with onions and semolina — excellent with tea.
- Crispy Andhra Punugulu – deep-fried batter bites (from idli/dosa batter) — super crunchy and addictive.
- Sabudana Vada – sago-based fritters, a popular snack for fasting and festivals.
- Crispy Vegetable Cutlet – golden pan-fried veggie patties that make a hearty snack option.
- Peanut Chutney – creamy, nutty chutney that pairs perfectly with dal vadas.
- Chammanthi (Coconut Side Dish) – fresh coconut chutney — classic cooling dip for fritters.
- Curry Leaves Podi – dry spice powder (podi) that adds a crunchy, savory kick when sprinkled on vadas.
Moong Dal Bhajiya (Moong Dal Vada)
Description
Crispy, golden moong dal bhajiya made from moong dal, urad dal and a touch of rice. These soft-on-the-inside, crunchy-on-the-outside fritters come together in minutes and make the perfect evening snack. Serve them hot with coconut chutney, mint chutney, or ketchup for a quick, tasty treat everyone will love.
Ingredients
Instructions
Prep Work
-
Rinse and sort dals
Rinse the moong dal, urad dal and rice until water runs clear and pick out any stones or debris
-
Soak dals and rice
Place the rinsed dals and rice in a bowl and cover with water to soak for 2 hours until softened
-
Chop aromatics
Finely chop the onion, green chillies and coriander; grate the ginger -
Drain and ready for grinding
Drain all soaking water completely so the dals and rice are moist but not watery -
Grind coarsely
Coarsely grind the ingredients and do not add any water for perfect batter.
Method
-
Mix aromatics
Transfer the bhajiya batter to a bowl and add in chopped onions, green chillies, ginger, salt, ajwain and chopped coriander leaves. -
Combine well
Mix them all well and keep the prepared batter aside. There's no need for resting the batter.
-
Heat oil
Take oil in a wide kadai and heat it. -
Drop batter
Once the oil is heated, gently drop in the batter as small and even sized balls. -
Fry evenly
Keep the flame on a medium and fry the bhajiyas until they are golden brown in colour.
-
Remove and drain
Once the bhajiyas are evenly fried on all sides, remove them from the oil and transfer to a plate. -
Serve hot
Crispy and soft moong dal bhajiyas are ready to be served hot with coconut chutney, mint chutney or even tomato ketchup if you like.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 378kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 1.5g8%
- Sodium 575mg24%
- Potassium 480mg14%
- Total Carbohydrate 47.5g16%
- Dietary Fiber 10.4g42%
- Sugars 2.5g
- Protein 16g32%
- Vitamin A 3 IU
- Vitamin C 50 mg
- Calcium 40 mg
- Iron 5.6 mg
- Phosphorus 300 mg
- Magnesium 90 mg
- Zinc 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
