Craving for a quick snack on a pleasant evening?…..What can be better than a deep fried snack like Pakodas!! Sprouted Moong Pakoda Recipe is a healthy twist to the regular onion pakodas or moong dal pakodas.
I mostly love to have sprouts on hand….though off late I’m becoming a bit lazy…or busy?? They are so versatile and easy to throw them to any dish to add more nutrients. I had sprouts, so decided to make pakora with it. When you have sprouts on hand, these get done in a jiffy, especially to satisfy cravings when you are in a hurry. Since moong sprouts are a regular thing at home, wanted to see how they taste if they are added to make pakodas.
It is really a delight to taste these crispy fritters and I bet you can’t stop munching on them, assuming they are healthy. But yes, I do have to admit that they are deep fried and may be not that healthy anymore. So, for the calorie conscious people, I have also tried a baked version of the same and you know what?…..they tasted awesome too!!
Sprouted Moong Pakoda Recipe can be now added to the list of our favourite evening snacks. The Sprouted moong dal pakoda is crispy from outside and soft inside. The crunch from the sprouts that stick to the outer layer is mind-blowing. They go perfect with a cup of hot ginger tea or coffee, if you are like me.
Click here to learn how to make sprouts at home. If you are pressed for time, you can also make this recipe with just the soaked moong dal. These make great party snack if you plan ahead of time and will be a hit with both kids and adults.
Off to Sprouted Moong Pakoda Recipe!!
Step by step method for Sprouted Moong Pakoda Recipe:
1, Preparing the dough:
- Prepare moong sprouts as shown in this post.
- Slice the onion lengthwise, finely chop green chillies and coriander leaves.
- In a bowl mix together chickpea flour and rice flour.
- To this add sliced onions, chopped coriander leaves, green chillies, red chilli powder, cumin seeds, a little ginger garlic paste and required salt.
- Mix all the ingredients well with hand. Now sprinkle required water and mix. The onion pieces must be coated well with the flour.
- Now add sprouts and gently mix. You can also add sprouts along with other ingredients, but i do not like to crush then, so I add them last.
- Check for salt and adjust if required. The dough must be tight and not soggy like batter, otherwise the pakodas will absorb lot of oil while frying.
2. Deep-fry method for Sprouted Moong Pakoda Recipe:
- Heat enough oil in a wide pan over medium heat for deep-frying.
- When the oil is hot enough, take a small ball amount of batter, flatten it on your left palm to form a small disc like vadas. Gently remove and slide it into hot oil.
- Do not add too many pakodas (vadas) into the pan, they should have some space to move around. Stir occasionally for even frying.
- Once they are golden brown, remove and transfer to an absorbent paper towel.
- Repeat the process of deep-frying with half the dough and turn off the heat.
3. Baking method for Sprouted Moong Pakoda Recipe:
- Spread a baking sheet on a baking tray and work with the other half of the dough.
- Arrange small quantities of the dough and spread on a baking sheet as shown below. Don’t make the pakodas very thick.
- Brush the pakodas with a little oil.
- Preheat oven to 200C temperature.
- Slide the baking tray into the oven and bake at 200 degrees celsius for 12 to 15 minutes turning sides half way through.
- Let it brown evenly on both the sides (see the picture below).
- Hot and crispy sprouts pakodas are ready. Serve with green chutney, sweet and sour chutney, dates tamarind chutney, peanut chutney, tomato chutney, onion chutney or can be enjoyed with tomato sauce. They also taste great even without any of these chutneys.
A Quick Summary:
- In a bowl add chickpea flour, rice flour, sliced onions, chopped coriander leaves, green chillies, red chilli powder, cumin seeds, a little ginger garlic paste and required salt.
- Mix all the ingredients to a thick dough sprinkling required water.
- Now add sprouts and gently mix.
- Deep Fry Method:
- Heat enough oil in a wide pan over medium heat.
- Once oil is hot, take a small ball of batter, flatten it on your left palm to form a small disc and gently slide it into hot oil.
- Stir occasionally for even frying.
- Remove once golden brown onto an absorbent paper.
- Baking Method:
- Preheat oven to 200C temperature
- Arrange small quantities of the dough, spread thinly on a baking sheet and brush with oil.
- Bake for 12 to 15 minutes turning sides half way through allowing to brown evenly on both sides.
- Hot and crispy sprouts pakodas are ready to serve..
- Prep time excludes making of sprouts.
- You can increase the quantities of onions, green chillies and greens to suit your taste and spice levels.
- You can skip ginger garlic paste in the dough mix if you do not like the taste.
- If you want the pakodas to be on the crispier side, increase the quantity of rice flour. On the other hand if you want them to be on the softer side, decrease the quantity of rice flour.
- Ensure to fry over medium heat.
- You can use a pinch of cooking soda or baking powder in the dough to get that extra fluffiness to the pakoras. This is optional.
- You can also add 1 or 2 teaspoons of hot oil while mixing the dough. This ways pakodas are crispy and also absorb less oil while frying.
- Add in any greens like spinach, fenugreek leaves, drumstick leaves or an greens of your choice to make it even more healthy. Adding some mint gives an extra kick to the pakodas….just experiment to suit your tastebuds.
Check out other recipes with sprouts:
- How to make sprouts at home
- Mixed Sprouts dosa
- Sprouts Kozhambu (curry)
- Sprouted moong bean chaat
- Pani puri with sprouts filling
Many more to come!!……STAY TUNED!!
Happy Cooking 🙂