Moong Dal Fritters Recipe – Authentic Indian Snack with Ginger & Curry Leaves

Last Updated on 6 months ago by Neha Deshmukh

Moong Dal Fritters Recipe – Authentic Indian Snack with Ginger & Curry Leaves

Introduction

Oh, these moong dal fritters! They’re a little piece of my childhood. I remember my nani (grandmother) making these on rainy afternoons, the aroma of ginger and curry leaves filling the whole house. They’re the perfect crispy, savory snack with a cup of chai, and honestly, they just make everything feel a little bit cozier. I’m so excited to share this authentic recipe with you – it’s easier than you think!

Why You’ll Love This Recipe

These aren’t just any fritters. They’re packed with flavor from fresh ginger, green chilies, and fragrant curry leaves. Plus, moong dal is a wonderfully healthy lentil, making this a slightly-less-guilty pleasure. They’re wonderfully crispy on the outside and soft on the inside, and seriously addictive. Trust me!

Ingredients

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

• 1 cup moong dal/yellow split peas (approx. 200g)
• 3 cups water (for soaking) (720ml)
• 1 inch ginger, roughly chopped
• 1 green chili (Serrano pepper), chopped (adjust to your spice preference)
• 1 sprig curry leaves (10-12 leaves)
• 1 medium onion, finely chopped (approx. 150g)
• 1 teaspoon salt (approx. 6g)
• ½ teaspoon asafetodia (hing) – a pinch more if you love the flavor! (approx. 3g)
• 2 tablespoons coriander leaves, chopped
• 4 cups oil (canola or vegetable) (960ml)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Moong Dal (Yellow Split Peas): Types & Quality

We’re using moong dal, also known as yellow split peas. Make sure yours is fresh – older dal can take longer to cook and might not bind as well. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Ginger: Freshness & Flavor Profile

Fresh ginger is key here. It adds a lovely warmth and zing. Avoid using ginger paste – the flavor just isn’t the same.

Green Chili (Serrano Pepper): Heat Level & Substitutions

I use Serrano peppers for a good kick, but you can adjust the heat. Jalapeños are a milder option, or you can even use a pinch of cayenne pepper if you prefer. Remember to remove the seeds for less heat!

Curry Leaves: Regional Variations & Aroma

Curry leaves are a staple in South Indian cooking, and they add a unique, citrusy aroma. If you can’t find fresh curry leaves, dried ones will work in a pinch, but the flavor won’t be quite as vibrant.

Asafetodia (Hing): Unique Flavor & Digestive Benefits

Asafetodia, or hing, has a pungent smell in its raw form, but it mellows out beautifully when cooked. It adds a savory, umami flavor and is also known for its digestive properties.

Oil (Canola): Alternatives & Considerations

Canola oil is great for frying because of its high smoke point. You can also use vegetable oil or sunflower oil. Just make sure it’s an oil suitable for deep frying.

Onion: Best Varieties for Fritters

I prefer using a regular yellow onion for these fritters. Red onions can work too, but they have a slightly stronger flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal: Start by soaking the moong dal in 3 cups of water for 2-3 hours. This softens the dal and makes it easier to grind. I usually soak it in the morning and start making the fritters in the afternoon.
2. Grind the Batter: Drain the soaked dal really well. Then, in a blender or food processor, grind the dal with the ginger, green chili, and coriander leaves into a coarse paste. Don’t add any water – the moisture from the soaked dal is enough.
3. Mix it Up: Transfer the ground batter to a bowl. Add the chopped onion, curry leaves, salt, and asafetodia. Mix everything together well.
4. Heat the Oil: Heat about 4 cups of oil in a deep pan or wok over medium-high heat. The oil should be hot enough that a tiny drop of batter sizzles immediately. Around 350°F (175°C) is perfect.
5. Fry the Fritters: Carefully drop tablespoon-sized portions of the batter into the hot oil. Don’t overcrowd the pan – fry about 4 fritters at a time.
6. Fry to Golden Perfection: Fry for about 7-8 minutes, flipping halfway through, until the fritters are golden brown and crispy.
7. Drain & Serve: Remove the fritters from the oil and drain them on a kitchen towel to remove any excess oil. Serve warm with your favorite chutney or a hot cup of tea!

Expert Tips

• Don’t overgrind the dal: You want a coarse paste, not a smooth puree.
• Test the oil temperature: A small piece of batter should sizzle immediately when dropped into the oil.
• Don’t overcrowd the pan: This will lower the oil temperature and result in soggy fritters.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: These fritters are naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Adjust the amount of green chili to your liking. You can also add a pinch of red chili powder for extra heat.
• Festival Adaptations (Diwali, Holi): These are a popular snack during Indian festivals. My family loves to make a big batch for Diwali!

Serving Suggestions

These moong dal fritters are delicious on their own, but they’re even better with:

• Mint-Coriander Chutney: A classic pairing!
• Tomato Ketchup: A childhood favorite.
• A cup of Masala Chai: The perfect comforting combination.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. 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

What is the best way to soak the moong dal for optimal texture?

Soaking the dal in plenty of water for at least 2-3 hours is key. This softens the dal and makes it easier to grind into a smooth paste.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a tiny bit of water to loosen it up before frying.

What oil temperature is crucial for crispy fritters?

The oil should be hot enough that a tiny drop of batter sizzles immediately. Around 350°F (175°C) is ideal.

Can I use a different type of chili pepper?

Absolutely! Jalapeños are a milder option, or you can use a pinch of cayenne pepper.

What is asafetodia and can I skip it if I don’t have it?

Asafetodia (hing) adds a unique savory flavor. If you don’t have it, you can skip it, but the fritters won’t have quite the same depth of flavor.

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

Make sure the oil is hot enough and don’t overcrowd the pan. Also, drain the fritters on a kitchen towel immediately after frying.

Are moong dal fritters healthy? What are the nutritional benefits?

Moong dal is a good source of protein and fiber. While these are fried, using a healthy oil and enjoying them in moderation can be part of a balanced diet.