Masoor Dal Pakoda | Lal Masoor Dal Ke Pakode

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

• Baingan Pakora
• Gobi Pakora
• Paneer Potato Balls

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.

Masoor Dal Pakoda | Lal Masoor Dal Ke Pakode

These are crispy, crunchy, extremely delicious with a slight kick of heat. A perfect tea-time snack, made with red lentils and a very few basic ingredients.

5 from 5 votes

Print Pin Rate

Course: Snacks

Cuisine: Indian

Keyword: Lal masoor dal ke pakode, Masoor dal pakoda, Masoor dal vada

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 5 people

Calories:

Author: Geetanjali

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.
• Drain the excess water from dal and set aside.
• Dry roast the cumin seeds on a tawa or skillet over medium flame until fragrant. Then transfer to a plate and set aside.
• 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.
• Transfer to a bowl add chopped onions, ginger-garlic paste, chopped coriander leaves, rice flour, and salt. Mix well and set aside.
• 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.
• Drain them on absorbent paper. Follow the same process to do all the pakodas.
• 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.