Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Recipe – Crispy Indian Fritters

Introduction

Oh, these moong dal fritters! They’re a little piece of my childhood. I remember my nani (grandmother) making these during festivals, and the whole house would smell incredible. They’re seriously addictive – crispy on the outside, soft on the inside, and bursting with flavour. This recipe is a family favourite, and I’m so excited to share it with you. It’s surprisingly easy to make, even if you’re new to Indian cooking.

Why You’ll Love This Recipe

These aren’t just any fritters. They’re light, flavourful, and a fantastic snack or side dish. Plus, they come together pretty quickly, especially if you soak the dal overnight. They’re perfect for a rainy afternoon, a festive gathering, or just when you’re craving something delicious and homemade. You’ll love how satisfyingly crispy they get!

Ingredients

Here’s what you’ll need to make these delightful moong dal fritters:

• ½ cup split green moong dal (about 100g)
• 2 green chilies (adjust to your spice preference)
• 1 small piece of ginger (around 1 inch)
• Few mint leaves or coriander leaves (a small handful)
• 1 tablespoon rice flour (about 8g) – optional
• ¼ teaspoon asafoetida (hing)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Split Green Moong Dal: Benefits and Selection

Split green moong dal (मूंग दाल) is a powerhouse of protein and easy to digest. Look for good quality dal that’s vibrant green and doesn’t have any stones or debris. It’s readily available in Indian grocery stores and online.

Green Chili Varieties for Heat Level

I usually use green chilies for a nice kick, but you can adjust the quantity based on how spicy you like things. Serrano peppers are hotter, while milder options include jalapeños or even poblano peppers if you prefer very little heat.

The Role of Ginger in Indian Cooking

Ginger adds a wonderful warmth and freshness to Indian dishes. A small piece is all you need here, but feel free to grate a little extra if you’re a ginger lover like me!

Fresh vs. Dried Mint & Coriander

Fresh herbs are best for that vibrant flavour. If you absolutely must substitute, use about 1 teaspoon of dried mint or coriander for every tablespoon of fresh. But trust me, fresh is the way to go!

Understanding Asafoetida (Hing) – A Digestive Aid

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a delicious, savoury flavour when cooked. It’s also fantastic for digestion – a little goes a long way!

Rice Flour: Binding and Texture

Rice flour helps bind the batter and gives the fritters a lovely crispy texture. Don’t have rice flour? You can try cornflour (cornstarch) as a substitute, but the texture might be slightly different.

Oil for Deep Frying: Choosing the Right Oil

I prefer using groundnut oil (peanut oil) or vegetable oil for deep frying because of their high smoke point. Mustard oil also works well, adding a unique flavour, but it has a lower smoke point so be careful.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal: Start by soaking the split green moong dal in plenty of water for at least 3-4 hours, or even overnight. This softens the dal and makes it easier to grind.
2. Grind the Batter: Drain the water completely. Now, add the soaked dal to a grinder or blender along with the green chilies, ginger, and mint/coriander leaves. Grind everything together into a smooth paste without adding any water. It should be quite thick.
3. Season the Batter: Transfer the paste to a bowl. Add the asafoetida and salt. Mix well.
4. Adjust Consistency (If Needed): If the batter seems too runny, add rice flour, one tablespoon at a time, until you reach a consistency that holds its shape.
5. Heat the Oil: Heat oil in a kadhai (deep frying pan) over medium heat. You’ll know it’s ready when a tiny drop of batter sizzles and rises to the surface.
6. Shape the Fritters: Now for the fun part! Using your hands or a small spoon, shape the batter into small, bite-sized portions.
7. Fry to Perfection: Carefully drop the fritters into the hot oil, a few at a time. Fry them until they’re golden brown and crispy on all sides, about 3-4 minutes.
8. Drain and Serve: Remove the fritters from the oil and drain them on paper towels to remove any excess oil. Serve warm with your favourite chutney!

Expert Tips

Here are a few things I’ve learned over the years to make these fritters extra special:

Achieving the Perfect Crispy Texture

The key to crispy fritters is maintaining the right oil temperature. Not too hot (they’ll burn), not too cold (they’ll absorb too much oil). Medium heat is your friend!

Troubleshooting a Runny Batter

If your batter is too runny, don’t panic! Just add a little more rice flour, a teaspoon at a time, until it thickens up.

Ensuring Even Cooking

Don’t overcrowd the kadhai. Fry the fritters in batches to ensure they cook evenly and stay crispy.

Tips for Shaping the Fritters

Wet your hands slightly with water before shaping the fritters. This prevents the batter from sticking to your palms.

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Fritters

This recipe is naturally vegan! Just double-check that your asafoetida doesn’t contain any hidden animal products (some brands do).

Gluten-Free Moong Dal Fritters

These are also naturally gluten-free, as long as your asafoetida is gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Use just one green chili or remove the seeds.
• Medium: Use two green chilies.
• Hot: Add a third green chili or use a hotter variety like Serrano.

Festival Adaptations (Diwali, Holi)

My family loves making these during Diwali and Holi. They’re a perfect festive snack! You can even add a pinch of turmeric to the batter for a beautiful golden colour.

Serving Suggestions

These moong dal fritters are delicious on their own, but they’re even better with a side of chutney! I love serving them with:

• Mint-Coriander Chutney: A classic pairing!
• Tamarind Chutney: Adds a sweet and tangy flavour.
• Coconut Chutney: A South Indian favourite.
• Yogurt Dip: For a cooling contrast.

Storage Instructions

These fritters are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

Got questions? I’ve got answers!

What is the best way to soak the moong dal?

Soaking in plenty of water for at least 3-4 hours, or overnight, is ideal. This ensures the dal is soft enough to grind into a smooth paste.

Can I use a food processor instead of a grinder?

Yes, you can! A food processor will work, but you might need to scrape down the sides a few times to ensure everything is evenly ground. The texture might be slightly coarser than if you use a grinder.

What chutney pairs best with these fritters?

Mint-coriander chutney is a classic, but tamarind or coconut chutney are also fantastic choices.

How can I prevent the fritters from absorbing too much oil?

Make sure the oil is at the right temperature (medium heat) and don’t overcrowd the kadhai.

Can I make the batter ahead of time?

Yes, you can! You can make the batter a few hours in advance and store it in the refrigerator. Just give it a good mix before frying.