Moong Dal Fritters Recipe – Authentic Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Moong Dal Fritters Recipe – Authentic Indian Street Food Snack

Hey everyone! If you’re anything like me, you absolutely love a good, crispy fritter, especially when it’s paired with a steaming cup of chai. These Moong Dal Fritters are a total comfort food for me – they remind me of rainy afternoons spent with my grandmother, snacking on these warm, savory bites. They’re surprisingly easy to make, and honestly, the aroma while they’re frying is just heavenly. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any fritters. They’re packed with flavor from the moong dal, a little kick from the green chilies, and a lovely freshness from the mint. They’re perfect as an evening snack, a quick appetizer, or even a light lunch. Plus, they come together pretty quickly – perfect when those cravings hit!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Moong Dal Fritters:

• 1 cup green moong dal (soaked) – about 175g
• 1 onion, finely chopped
• 3-4 green chilies, chopped (adjust to your spice preference!)
• 1 inch ginger, grated
• 1 tsp cumin seeds
• 12-15 mint leaves, chopped
• Salt to taste
• Oil as needed for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can really make a difference.

Moong Dal: Benefits and Selection

Green moong dal (split green gram) is a powerhouse of protein and fiber. When choosing, look for dal that’s vibrant green and feels smooth to the touch. Soaking is key – it softens the dal and makes grinding easier.

Green Chilies: Varieties and Heat Levels

I usually use Serrano chilies for a good kick, but you can adjust based on your heat tolerance. Jalapeños are milder, while bird’s eye chilies will really bring the fire! Remember to remove the seeds for less heat.

Cumin Seeds: Roasting for Enhanced Flavor

Dry roasting cumin seeds for a minute or two before using them unlocks a ton of flavor. Just be careful not to burn them! You’ll know they’re ready when they become fragrant and slightly darker.

Mint Leaves: Freshness and Regional Variations

Fresh mint is a must for that bright, refreshing flavor. In some regions of India, people also add a little coriander (cilantro) along with the mint – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, drain the soaked moong dal really well. We don’t want any extra water here.
2. Now, in a blender or food processor, grind the soaked moong dal, green chilies, ginger, and salt into a coarse paste without adding any water. This takes a little patience, but trust me, it’s worth it! You want a thick, slightly grainy texture.
3. Transfer the paste to a bowl. Add the chopped onion, mint leaves, and cumin seeds. Mix everything together really well.
4. Heat oil in a deep pan or wok over medium heat. The oil should be hot enough that a tiny drop of batter sizzles immediately.
5. Carefully drop spoonfuls of the batter into the hot oil. Don’t overcrowd the pan!
6. Fry the fritters until they’re golden brown and crispy on all sides, about 3-4 minutes per batch.
7. Remove the fritters with a slotted spoon and drain them on paper towels to remove any excess oil.
8. Serve immediately while they’re still hot and crispy!

Expert Tips

A few things I’ve learned over the years…

• Don’t add water when grinding: Seriously, resist the urge! It’s the key to getting that perfect texture.
• Test the oil temperature: A too-cold oil will result in soggy fritters.
• Fry in batches: Overcrowding lowers the oil temperature and leads to uneven cooking.

Variations

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

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

These fritters are naturally gluten-free, making them a great option for those with dietary restrictions.

Spice Level Adjustment (Mild to Spicy)

Adjust the number of green chilies to control the heat. For a milder flavor, remove the seeds from the chilies or use just one. My friend, Priya, loves adding a pinch of red chili powder for an extra kick!

Festival Adaptation: Janmashtami Special

During Janmashtami, we often make these fritters as an offering to Lord Krishna. Some families add a little grated coconut to the batter for a festive touch.

Serving Suggestions

These fritters are amazing on their own, but even better with…

Chutney Pairings (Mint-Coriander, Tamarind)

A vibrant mint-coriander chutney is a classic pairing. A tangy tamarind chutney also works beautifully, offering a lovely contrast to the savory fritters.

Tea Pairing Recommendations (Masala Chai, Ginger Tea)

Honestly, a hot cup of masala chai is essential with these fritters. The warm spices complement the flavors perfectly. Ginger tea is another great option, especially if you’re feeling a little under the weather.

Storage Instructions

These are best enjoyed fresh, but if you have leftovers…

Store them 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 pan or air fryer to restore some of the texture.

FAQs

Got questions? I’ve got answers!

Can I soak the moong dal overnight?

Yes, you can! Soaking overnight is perfectly fine, just make sure to drain it well before grinding.

What oil is best for frying these fritters?

I prefer using vegetable oil or sunflower oil for frying. They have a neutral flavor and a high smoke point.

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

Make sure the oil is hot enough before adding the batter, and don’t overcrowd the pan. Draining them on paper towels is also crucial.

Can I make these fritters ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good mix before frying.

What is the best way to grind the dal without water?

Patience is key! Grind in batches if needed, and scrape down the sides of the blender frequently. A high-powered blender will make the process easier.