Crispy Moong Dal Fritters With Spiced Coconut Dip Recipe

About this recipe

Start your day with crispy moong dal fritters served alongside a vibrant spiced coconut dip. Packed with 21g of protein per serving, this Indian breakfast is both satisfying and nutritious. The fritters are golden, crunchy, and aromatic, made with soaked moong dal and seasoned with green chili, curry leaves, and cumin seeds. The coconut dip is creamy and tangy, with tamarind pulp and fresh coriander leaves creating a balance of flavors that complement the fritters perfectly. With a cooking time of just 35 minutes, this dish is quick and rewarding, ideal for busy mornings or weekend indulgence. Enjoy the comforting textures and bold Indian spices that make this breakfast unforgettable.

Ingredients

• 200 g Roasted Chana Dal
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• loose Ginger
• medium Chilli Green Long
• 50 g Pluckk Organic Curry Leaves
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 Kg Frozen Pink Guava Pulp
• 100 g Orika Big Mustard Seeds
• 20 g Turmeric Powder
• 500 ml Oil (For Frying)

Instructions

1. 1. Wash and soak the moong dal in water for 4 hours to soften.
2. 2. Drain the dal and blend it into a coarse paste with ginger, green chili, and a little water.
3. 3. Mix the dal paste with rice flour, salt, cumin seeds, and finely chopped curry leaves.
4. 4. Heat vegetable oil in a pan and drop spoonfuls of the batter to form fritters.
5. 5. Fry the fritters on medium heat until golden and crispy on both sides.
6. 6. For the dip, heat 1 tsp oil and splutter mustard seeds with turmeric powder.
7. 7. Add tamarind pulp, coconut milk, and salt, then simmer for 5 minutes until thickened.
8. 8. Stir in chopped coriander leaves for freshness before serving.
9. 9. Plate the fritters alongside the spiced coconut dip for a complete breakfast.