Masoor dal pakoda or masoor dal vada, whatever you call them are extremely delicious. A perfect tea-time snack, made with red lentils and a very few basic ingredients. These are crispy, crunchy from outside and soft within and are so flavorful with a slight kick of heat... You just can't stop with one.
If you are looking for a deep-fried delight, then you can try this one. Here is how to make masoor dal pakoda recipe.
Masoor dal is basically red lentils and pakode/pakoda/pakora is fritters. Here in India, if it is raining then a steaming cup of masala chai and hot pakoda is what everyone craves for. It is so much better to prepare these at home. At least you know what's in it. I enjoy these while watching my favorite tv shows, games, or movies.
I love the fact that it takes less than 30 minutes to make this masoor dal pakoda, if your dals are already soaked. The best part is nothing is overpowering. And not to mention these are extremely enjoyable.
If you never tried these red lentil fritters. Then do try once. I guarantee you will love to make it again and again.
Ingredients
- Lal masoor dal/red lentils
- Ginger-garlic paste
- Fresh coriander leaves
- Green chili
- Roasted cumin seeds
- Rice flour for the extra crunch
- Salt
Serving Suggestions
These red lentils fritters are perfect evening tea-time snack. Another way to enjoy these with a myriad of chutney, tomato ketchup or chili sauce.
Tips
- Blend the soaked red lentils into a coarse mixture without adding extra water. The consistency of the mixture should not be very thick or thin.
- Use chilies as per your tolerance.
- Use sufficient oil for frying. Before frying heat the oil enough. Then fry the pakodas over medium flame.
- If you want to serve later, two ways you can do it. You can keep the mixture ready in advance and fry just before serving or you can fry the fritters until they are half done, drain them onto absorbent paper and again fry them in hot oil just before serving.
- I don't use baking soda in this. But if you want you can mix ¼th teaspoon of baking soda just before frying.
A few more fried snacks, you can check
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Recipe
Masoor Dal Pakoda | Lal Masoor Dal Ke Pakode
Ingredients
- 1 cup masoor daal or 200 grams
- 2 finely chopped onion medium size
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1-2 chopped green chili
- 3-4 tablespoon finely chopped coriander leaves fresh
- 1 tablespoon rice flour
- Salt as required
- Oil for deep frying
Instructions
-
Wash and Soak the masoor dal in water for 2-3 hours.
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Drain the excess water from dal and set aside.
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Dry roast the cumin seeds on a tawa or skillet over medium flame until fragrant. Then transfer to a plate and set aside.
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Now in a blending jar take the soaked masoor dal, roasted cumin seeds, and chopped green chili and blend it to a coarse paste. Do not add any extra water.
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Transfer to a bowl add chopped onions, ginger-garlic paste, chopped coriander leaves, rice flour, and salt. Mix well and set aside.
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Heat sufficient oil in a pan. Once the oil is hot enough, take small portions of the mixture at a time and add one by one in the hot oil. Then immediately keep the flame in medium and fry them until crisp and golden from all the sides. Keep flipping them in between.
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Drain them on absorbent paper. Follow the same process to do all the pakodas.
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Serve these hot with your favorite chutney and enjoy with your friends and family.
Notes
- Blend the soaked red lentils into a coarse mixture without adding extra water. The consistency of the mixture should not be very thick or thin.
- Use chilies as per your tolerance.
- Use sufficient oil for frying. Before frying heat the oil enough. Then fry the pakodas over medium flame.
- If you want to serve later, two ways you can do it. You can keep the mixture ready in advance and fry just before serving or you can fry the fritters until they are half done, drain them onto absorbent paper and again fry them in hot oil before serving.
- I don't use baking soda in this. But if you want you can mix ¼th teaspoon of baking soda just before frying.
Lathiya says
I love this protein-rich masoor dal pakoda. Crisp and nutritious. I loved the way you displayed it.
Vanitha Bhat says
Wow!! I have never tried using masoor dal in pakoras! Such an amazing color! Love it!
Poonam Bachhav says
Masoor dal fritters sound innovative and protein packed treats ! They look crisp and got a beautiful color too !
Ruchi says
Masoordal fritters sounds unique.. looks crispy and yumm.. I have masoordal , wanna try soon.
Pavani says
Wow, pakoda with masoor dal looks so crispy and yummy, never tried them before but after seeing your delicious pakoda I am going to try it soon. Thanks for sharing.
sasmita sahoo says
I love to have these lentil fritters... The red color masoor dal pakodas look much tempting and wanna grab right away with some hot cup of tea 🙂
Nikita Kanodia says
Hi! Can I omit rice, I’m on this candida diet that doesn’t include rice.
Also do mention if any alternatives like same quantity of besan etc should be used to get similar crispiness as well. thankyou can’t wait to try this out! Dying to eat pakodas!
Geetanjali says
Hi Nikita! Just omit rice flour. You will still get crispy pakoras.