Pesarapappu Pakodi Recipe

Pakodi is one of the popular south Indian snack recipes. Pakoda and Mirchi Bajji are found in every tea shop as they complement coffee/tea very nicely. There is a wide number of varieties of Pakodi’s or Bajji that can be prepared using gram flour, rice flour, cornflour mixed with vegetables like onions, cabbage, spinach, chilies, potato, and added spices. This flour batter is deep-fried by adding small portions of it. Pesarapappu pakodi is one such variation.

Here I am preparing Pakodi’s without using any flour instead I am using moong dal which is ground to a coarse paste with added spices and deep-fried. If you prefer a healthier option you can bake them instead of deep-frying. Try this Pakodi with a filter coffee or a kadak chai on a rainy day and I am sure you and your family will love them.

Recipe:

Wash the Pesarappu twice and soak the dal for an hour.
Drain all water and blend the dal into a coarse paste.
To this coarse paste, add chopped chilies, curry leaves, chili powder, chat masala, salt, and mix well. This ensures all the flavors from the ingredients gets infused with dal
Now add the sliced onions and mix it.
Heat the oil in a frying pan or kadai. Once the oil is sizzling, take small portions of the dal mixture and put it in the oil.
Fry until golden stirring frequently to evenly cook on all sides
Remove from the oil and drain on the paper towel.

Don’t forget to try out these other yummy snacks

Pesarapappu Pakodi | Moongdal Fitters

A coarse mixture of pesarapappu or moongdal mixed with onion, chilies and deep fried in oil resulting a crispy and very tasty pakodi.

5 from 1 vote

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Prep Time 10

Cook Time 20

Soak Time 1

Total Time 1 30

Course Appetizer, Snack

Cuisine Indian

Servings servings

Ingredients

1 cup Moongdal or Pesarapappu
1 medium Onion (sliced)
2 Green chilies (finely chopped)
1 sprig Curry Leaves (chopped)
1 tsp Chili powder
1 tsp Chat Masala
Salt as per your taste
Oil for deep frying

Instructions

Wash the moongdal twice and soak for an hour.
After an hour, drain off the water and take the moongdal in the blender and make a coarse paste.
Take the coarsely blended paste in a mixing bowl.
Add chopped chilies, curry leaves, chili powder, chat masala and salt. Mix well.
Now add the sliced onions and mix it.
Meanwhile, heat the oil in a frying pan or kadai. Once the oil is heat enough, take small portions of the dal mixture and put it in the oil.
Fry them stirring now and then to be evenly cooked and golden on both sides.
Remove from the oil and drain on the paper towel.
Moongdal pakodi or fitters are ready to serve. Serve them hot. Kids love this eating with tomato ketchup.