Moong Dal Bhajiya | Evening Snacks Recipe

How to make:

To Moong dal Bhajji Premix:

• Wipe off moong dal with a wet towel to remove dirt.
  
• Take moong dal in a pan and dry roast without using oil for 3-4 minutes on a medium-low flame to remove moisture.
  
• Once dried, remove from the pan and transfer to a bowl. Let it cool down for some time.
  
• Dry roast gram flour for 2-3 minutes on low flame.
  
• Transfer to a plate and allowed to cool down completely.
  
• Dry roast coriander seeds, fennel seeds, black peppercorns, carom seeds for 3-4 minutes on low flame.
  
• Once done, switch off the flame and let it cool down completely.
• Add roasted moong dal in a jar and make a coarse powder from it.
  
• Now in a jar add whole roasted spice and make a coarse powder.
  
• In a mixing bowl add coarsely grounded Moong dal, coarsely grounded spices, roasted gram flour, turmeric powder, baking soda, salt and, citric acid. Mix it until well combined.
  
• Transfer this powder to an airtight container or ziplock bag and store it in the fridge for 6 months.
  
• Moong dal Bhajiya Premix is ready.
  

To make Moong Dal Bhajiya:

• In a mixing bowl add prepared moong dal bhajiya premix.
  
• Now add chopped green chilly, coriander leaves, a glass of water, or as required and, mix it well to make a thick batter.
  
• Keep the batter aside for 10-15 minutes.
  
• After 15 minutes you will find the mixture becomes very thick as it absorbs water so add water as required to make a medium thick batter.
  
• Heat oil in a pan, once oil is sufficient hot drop a small portion of the batter and fry on medium-low flame by stirring occasionally.
  
• Fry till it becomes golden brown and crisp.
  
• Transfer fried moong dal bhajiyan in tissue paper to absorb excess oil.
  
• Moong Dal Bhajiya is ready to serve.
• Serve hot with green chutney.