Crispy Lentil And Rice Flour Pakoras Recipe

Indian cuisine · 231 calories

Crispy Lentil and Rice Flour Pakoras recipe

About this recipe

Crispy Lentil and Rice Flour Pakoras are a delightful Indian snack that combines the nutty flavor of moong dal with the crunch of rice flour. These golden fritters are spiced with cumin, green chili, and fresh coriander, creating an aromatic blend that’s both comforting and satisfying. Perfect for a mid-day snack or a light evening treat, these pakoras are served with a tangy tamarind and dates chutney that complements their savory flavor. With 20g of protein per serving, they’re also a great choice for anyone looking to add a protein boost to their diet. Whether you’re preparing them for a cozy afternoon or as a party appetizer, these pakoras are sure to be a hit. Easy to make and full of flavor, they bring a taste of authentic Indian cuisine to your table.

Ingredients

  • 1 kg Yellow Moong Dal
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • - Onion-250 Gms
  • medium Chilli Green Long
  • loose Ginger
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 250 Gms Black Salt Crystals
  • 200 g Tify Tamarind And Dates Chutney
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Wash the split yellow moong dal thoroughly and soak it in water for 2 hours.
  2. 2. Drain the soaked dal and grind it into a smooth paste using a blender, adding 50 ml of water gradually.
  3. 3. Finely chop the onions, green chilies, ginger, and coriander leaves, and add them to the dal paste.
  4. 4. Mix in rice flour, cumin seeds, black salt crystals, and regular salt to form a thick batter.
  5. 5. Heat the cooking oil in a deep-bottomed pan over medium heat until hot for frying.
  6. 6. Using a spoon, drop small portions of the batter into the hot oil, forming pakoras.
  7. 7. Fry the pakoras in batches, turning them occasionally, until they are golden brown and crispy.
  8. 8. Remove the pakoras with a slotted spoon and place them on a kitchen towel to drain excess oil.
  9. 9. Repeat the frying process until all the batter is used up, ensuring the oil temperature is consistent.
  10. 10. Warm the tamarind and dates chutney in a small pan for a few seconds for enhanced flavor.
  11. 11. Serve the crispy pakoras hot with the tamarind and dates chutney for dipping.