Moong Bhajji Recipe – Moong Fritters
In the rich tapestry of Indian cuisine, Moong Bhajji stands out as a delightful snack that tantalizes the taste buds with its crispy texture and savory flavors. These moong fritters, made from yellow split moong dal, are perfect for tea time or as an appetizer. Packed with protein and infused with aromatic spices, they offer a nutritious and delicious option that is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup (soaked in water for 2 hours) |
| Onion | 1 (chopped) |
| Garlic | 4 cloves |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Ginger | 1 inch (chopped) |
| Green Chillies | 4 (chopped) |
| Coriander Leaves (Dhania) | Chopped (to taste) |
| Salt | To taste |
| Sunflower Oil | For deep frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 8g |
| Carbohydrates | 22g |
| Dietary Fiber | 6g |
| Fat | 5g |
| Saturated Fat | 0.5g |
| Sodium | 350mg |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
Servings
| Number of Servings |
|---|
| 3 |
Course
| Course |
|---|
| Snack |
Cuisine
| Cuisine |
|---|
| Indian |
Diet
| Diet |
|---|
| High Protein Vegetarian |
Instructions
To begin making the Moong Bhajji, first wash and soak the yellow moong dal in water for about two hours. This soaking process is essential as it softens the dal, making it easier to grind. Once the dal is soaked, drain the water completely.
Next, in a mixer grinder, coarsely grind the drained moong dal along with the garlic, ginger, green chillies, salt, cumin seeds, and asafoetida. It is important to avoid adding any water during the grinding process; the mixture should be thick and coarse.
Once the dal mixture is ready, transfer it to a mixing bowl. Add the chopped onion and coriander leaves to the mixture, ensuring everything is well combined.
In a heavy-bottomed wok or kadhai, heat the sunflower oil over medium heat. Once the oil is hot, drop small portions (about ½ teaspoon) of the dal batter into the oil. Fry these portions in batches to prevent overcrowding. Cook until they are golden brown and crispy, which should take about 3-4 minutes. Use a slotted spoon to remove the fried Moong Bhajji and drain them on absorbent paper to remove excess oil.
For a healthier alternative, you can also prepare these moong bhajji using a kuzhi paniyaram pan. Heat the pan over medium heat and add ½ teaspoon of oil into each cavity. Spoon a tablespoon of the moong bhaji batter into each cavity and pan-fry until they are browned and crisp. Flip the bhajji to cook the other side as well.
To serve, pair the delicious Moong Bhajji with fresh Dhaniya Pudina Chutney and Date Tamarind Chutney, making them an ideal tea-time snack that’s both flavorful and nutritious.
This recipe embodies the essence of Indian snacking, celebrating the vibrant flavors and wholesome ingredients that characterize the cuisine. Enjoy the crispy goodness of Moong Bhajji and share it with friends and family for a delightful culinary experience!
