Deep fried and Crispy Mixed Dal Pakoda recipe made with different lentils(dals), ginger and spices.
Mixed Dal pakoda are loved by all the age groups. Enjoy a plateful of dal pakore with chutneys or ketchup and tea.
These Protein Rich, Gluten-free and Vegan and so addictive!!
About the recipe
Pakoda/Pakore are deep fried fritters made with different veggies and lentil flours like chickpea flour or moong or chickpea lentils.
Rainy season is the best time to enjoy deep fried stuff. People in India enjoy a lot of fried stuff especially when it rains during monsoons, the official rainy season in Indian Subcontinent. A hot cup of Masala Tea or Ginger tea goes best with the fried stuff.
Make these mixed Dal Pakora with different lentils. Enjoy these protein rich fritters with Adrakwali Chai or Masala Chai and chutneys.
Mixed Dal Pakoda/Dal Ke Pakore
Moong Dal Pakore are one of the most popular lentil fritters especially in Northern India Rajasthan and Gujarat. These are variations in how one make and known with different names region-wise. Instead of using only moong dal, I have used mixed lentils(Yellow Moong Lentils/Dhuli Moong Dal, Green Skinned Moong Lentils/Hari Moong Dal and Red Lentils/Dhuli Masoor Dal) in the recipe here.
The main advantage of this batter is that I can use it for making pakoras and for making Instant Mixed Dal Dosa. Adding more than one dal/lentils adds on to the nutrient value of these delicious fried balls.
Which lentils can be used to make Dal Ke Pakore
To make crispy yet soft melt in mouth Dal Ke Pakore, split moong lentils(skinned or skinless), split black gram lentils urad lentils(skinned and skinless) and red lentils can be used. You can combine any of the lentils together in any proportion as per your choice.
How to make Mixed Dal Pakoda
- Wash lentils in running water and then soak for 3-4 hrs. drain water completely.
- I also, add some flatten rice flakes or poha also to dal mix. It also make the pakora crunchy and binds the dal batter when I make dosa with it.
- Add ginger and green chillies and fresh coriander leaves and grind to fine paste. Do not add any water. If required add 1-2 tbsp water at a time.
- To make soft pakora, beat the batter for 4-5 minutes.
- Heat oil in a kadhai or heavy bottom pan.
- Take small lemon sized potions and fry in medium hot oil till golden brown. Oil should not be very hot as the pakoras will remain raw and fried from outer side.
Serving Suggestion
These taste best when made fresh, piping hot out from oil with chutneys and chai, but one can also make these ahead of your parties.
An interesting way to use the leftover pakora or even fresh pakoda is to add in onion tomato curry just like Lauki Ke kofte, and these can be enjoyed with hot chapatis or steamed rice/Jeera Rice.
We love to have it with spicy Green chutney and tomato ketchup. To enhance the taste of these fried pakoras one can sprinkle some chaat masala on it.
A cup of Adrakwali Chai(Ginger Tea)/Masala Chai is quite comforting with pakoras especially when it's raining.
Serve these with this spicy schezwan ketchup. To make mix schezwan sauce/chutney with tomato ketchup.
Storing the leftovers
Leftover pakora can be stored in refrigerator in an air-tight container for 2-3 days and then reheated in oven/air fryer.
Frequently Asked Questions
The best way to make for parties is that you prepare the batter, keep in refrigerator and use as and when required. The batter stays good for 2 days in refrigerator. Do not add salt, else the batter will turn watery.
You can make these pakoda 1-2 hrs before serving. Do not cover the hot pakoras when making ahead as these can become soggy due to steam. Leave these open for a while and completely cool it.
Reheat in oven or air fryer at preheat mode.
Do not head in microwave as these lose the crispness and become soggy.
You can make dal pakoda in less oil in your air fryer or bake in oven. the texture will be different. But, it is good for those on restricted diets of low oil.
One can makes these fritters in very less oil in appe pan too. I usually fry these fried as I make these usually for potlucks or parties. Check the recipe card on how to make Dal Pakoda in Air Fryer and Oven.
Frying pakoda at the right temperature is very necessary. If we fry in very hot oil pakoda will be cooked from outside but will remain raw from inside.
If the oil is not hot enough pakoda batter will absorb lot of oil and it will be very oily.
Chutneys/Sauce to have with Pakoda and other fried snacks
Green Chutney (Coriander and Mint Chutney), Rajasthani Lehsun Ki chutney, Roasted Red Bell Pepper and Tomato Garlic Chutney, Mango Chilli Sauce
More deep fried recipes for Monsoon and Chilly weather, from the blog
Bread Pakoda, Medu Vada, Rajasthani Paush Vada, Kutte Ke Pakore, Falafel, Salt and Pepper Baby Corn, Paneer Pakoda, Ram Ladoo, Crispy Paneer Potato Bites, Crispy Lotus Stem in Honey Chilli Sauce, Moong Dal Stuffed Aloo Tikki
Recipe Card
Mixed Dal Pakora/Pakode
Ingredients
- 1/4 Cup Dhuli Moong Dal/Split Yellow Moong Lentils
- 1/4 Cup Chilka Moong Dal/Split Green Moong Lentils
- 1/4 Cup Dhuli Masoor Dal/Red Lentils
- 1/4 Cup Poha/Flatten Rice Flakes
- 1 tsp Methi Seeds/Fenugreek Seeds
- 1" Ginger piece
- 1-2 Green Chilies
- Salt as per taste
- Oil for Frying
For Schezwan Ketchup Dip
- Ketchup as required
- Schezwan Sauce/Chutney as required
Instructions
- Mix lentils with fenugreek seeds , wash and soak for 3-4 hrs.1/4 Cup Dhuli Moong Dal/Split Yellow Moong Lentils, 1/4 Cup Chilka Moong Dal/Split Green Moong Lentils, 1/4 Cup Dhuli Masoor Dal/Red Lentils, 1 tsp Methi Seeds/Fenugreek Seeds
- Wash and soak poha 5 minutes before grinding the batter.1/4 Cup Poha/Flatten Rice Flakes
- After 3-4 hrs, drain water from soaked lentils. Also, drain water from poha.
- In a food processor or grinder, add dal, ginger green chillies and poha.1" Ginger piece, 1-2 Green Chilies, Salt as per taste
- Grind to a fine paste.
- Transfer batter to a bowl add salt, beat for 5 mins., till the batter turns fluffy and creamy.
- Heat oil in kadhai, drop a small portion of batter in hot oil. It will sizzle and rise up. Oil is ready for frying.Oil for Frying
- Take lemon sized portions and drop the batter in hot oil. Keep the flame to medium.
- Fry pakora till golden brown. Take out on a kitchen towel or paper napkin.
- Serve hot with chutneys.
To make Spicy Szechwan and Ketchup dip
- Take schezwan sauce and Tomato ketchup in a bowl.
- Mix well and serve.
Notes
Dal Ke Pakore linked to my Facebook group, Foodie Monday Bloghop.
The theme is suggested by Preeti who blogs at Preethi's Cuisine . Do checkout her blog with easy to cook wonderful recipes from Indian to International Cuisines.
Do try these Mixed Dal Pakore when it's raining or when it is cold and chilly. Enjoy over a cup of tea with friends and loved ones.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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Swati
namscorner18
pakora looks so tempting and colorful Swati. Very healthy with mix of dals
Swati
Thanks Narmadha!!
Sasmita Sahoo Samanta
lovely presentation swaty, green chutney, schezwan chutney and hot chai all are just wow !!! I am simply drooling here right away ;P much perfect for rainy day snacks 🙂
preethi76
These dal ke pakode looks so cute and crispy. Just need some garam masala chai to enjoy this wet weather. Fantastic share Swati.
Vasusvegkitchen
Loved these lovely, crispy and healthy bites. A perfect tea time snack in this monsoon season. I just loved the presentation Swati with green nd schezwan chutney's and with hot chai?
poonampagar
I make mixed dal pakore but never added Poha to it. Next time will try out your version. Love your presentation here Swaty !
Batter Up With Sujata
Dal pakoda looks absolutely delicious. These protein rich pakode are perfect for this season. A cup of hot ginger tea and these pakoda will be a bliss.
tastyrecipesfrompooja
These pakodas are so tempting! Yes, when it rains heavily, we do love having pakodas & I personally even love having roasted corn bhuttas with some lime, salt and red chilli powder!
Swati
Thanks Pooja.. we too enjoy Bhutas when it rains..I also love bloods chatpate corn with Chaat masala
The Girl Next Door
The pakode look delicious! The recipe sounds a bit similar to the Dal Vada that is quite popular in Gujarati cuisine. I love the idea of using poha in the batter to make the vada softer.
sizzlingtastebuds
my kids would love this protein filled up snack ! when u say chilka moong, do u mean the whole green one, Swati ?