Last Updated on 4 months by Neha Deshmukh

Moong Dal Fritters Recipe – Crispy Indian Street Food Snack

Introduction

Oh, these Moong Dal Fritters! They’re seriously one of my all-time favorite Indian snacks. Crispy, flavorful, and so satisfying with a cup of masala chai. I remember the first time I tried these – a rainy afternoon in Mumbai, wandering through a bustling street market. The aroma alone was enough to draw me in, and one bite was all it took! Now, I love making them at home, and I’m so excited to share my recipe with you. They’re surprisingly easy to make, and perfect for a quick snack or a delightful addition to any get-together.

Why You’ll Love This Recipe

These aren’t just any fritters. They’re packed with flavor, incredibly crispy, and come together quickly. Plus, they’re a fantastic way to enjoy the goodness of moong dal. Here’s what makes them special:

• Crispy Texture: The key is getting the batter just right and frying them at the perfect temperature.
• Flavorful Spice Blend: A simple yet effective combination of ginger, green chilies, and cumin.
• Easy to Make: No complicated techniques or hard-to-find ingredients.
• Versatile: Enjoy them as a snack, appetizer, or side dish.

Ingredients

Here’s what you’ll need to make these delicious Moong Dal Fritters:

• 1 cup green moong dal (soaked) – about 175g
• 1 onion, finely chopped
• 3-4 green chilies
• 1 inch ginger (1-inch piece)
• 2 garlic cloves, crushed
• 1 tsp cumin seeds
• 1 small bunch coriander leaves, chopped
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk about a few key ingredients to make sure your fritters turn out perfectly!

Moong Dal: Benefits & Soaking Tips

Green moong dal (split green gram) is a powerhouse of protein and fiber. Soaking it is crucial – it softens the dal, making it easier to grind into a smooth paste. I usually soak mine for at least 4-6 hours, or even overnight. Don’t discard the soaking water; it’s full of nutrients! You can use it to make dal or add it to your smoothies.

Green Chilies: Adjusting the Spice Level

The number of green chilies you use depends on your spice preference. I like a good kick, so I usually go with 3-4, but feel free to adjust. Remember to remove the seeds if you prefer a milder flavor.

Regional Variations in Fritter Spices

While cumin is a staple, you’ll find regional variations in fritter spices. Some people add a pinch of turmeric for color and flavor, or a dash of asafoetida (hing) for digestion. My grandmother always added a tiny bit of fennel seed – it gives a lovely subtle sweetness!

Step-By-Step Instructions

Alright, let’s get cooking!

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. It should be thick and slightly grainy.
3. Transfer this lovely green paste to a mixing bowl. Add the chopped onions, coriander leaves, and cumin seeds. Give everything a good mix.
4. Heat oil in a deep pan or kadhai over medium heat. You want enough oil for the fritters to float.
5. Once the oil is hot (test with a tiny drop of batter – it should sizzle immediately), carefully drop tablespoon-sized portions of the mixture into the oil. Don’t overcrowd the pan!
6. Fry the fritters in batches until they’re golden brown and crispy on all sides. This usually takes 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.

Expert Tips

A few little things that make a big difference:

• Don’t over-grind the batter: A slightly coarse texture is what you want.
• Hot oil is key: If the oil isn’t hot enough, the fritters will absorb too much oil and become soggy.
• Fry in batches: Overcrowding the pan lowers the oil temperature.
• Taste as you go: Adjust the salt and chili levels to your liking.

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, use only 1-2 chilies or remove the seeds. For extra spice, add a pinch of red chili powder to the batter.

Festival Adaptations (Diwali, Holi)

These fritters are a popular snack during festivals like Diwali and Holi. You can add a pinch of turmeric to the batter for a vibrant yellow color, perfect for festive occasions.

Serving Suggestions

Serve these Moong Dal Fritters immediately while they’re still warm and crispy! They’re fantastic with:

• Masala chai (spiced Indian tea)
• Coconut chutney
• Mint-coriander chutney
• Tomato ketchup (a childhood favorite!)
• A side of yogurt for dipping

Storage Instructions

These are best enjoyed fresh, but if you have leftovers, you can 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 preheated oven or air fryer to restore some of the texture.

FAQs

Got questions? I’ve got answers!

Can I make the batter ahead of time?

You can, but the batter tends to lose its fluffiness. If you do make it ahead, store it in the refrigerator and add a tablespoon of water before frying to loosen it up.

What is the best oil 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 and don’t overcrowd the pan. Also, drain the fritters on paper towels immediately after frying.

Can I bake these fritters instead of frying?

While frying gives the best results, you can try baking them. Preheat your oven to 200°C (390°F), lightly brush the fritters with oil, and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

What chutneys pair best with Moong Dal Fritters?

Coconut chutney and mint-coriander chutney are classic pairings. But honestly, any chutney you love will work!