Wipe off moong dal with wet towel to remove dirt.

Take moong dal in a pan and dry roast without using oil for 3-4 minutes on medium low flame to remove moisture.

Once dried, remove from the pan and transfer in a bowl. Let it cool down for sometime.

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 pepper corns, 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 in an airtight container or ziplock bag and store in fridge for 6 months.

Moong dal Bhajiya Premix is ready.

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 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 medium thick batter.

Heat oil in a pan, once oil is sufficient hot drop small portion of the batter and fry on medium low flame by stirring ocassionally.

Fry till it becomes golden brown and crisp.

Transfer fried moong dal bhajiyan in a tissue paper to absorb excess oil.

Moong Dal Bhajiya is ready to serve.