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Moong Dal Fritters

16 Jan

Pesara Pappu Punukulu.

Yellow split moong dal is soaked in water and ground into coarse paste along with spices. Chopped onions and cilantro are mixed with the moong dal mixture. It is then scooped and deep fried in oil till golden brown in color. Serve moong dal fritters with ginger chutney or any pickle of your choice.
Makes: around 2 Servings of Moong Dal Fritters.


Moong Dal 1/2 Cup
Onion 1/2 of Small One
Whole Red Chiles 1 – 2
Cumin Seeds a Small Pinch
Cilantro few Sprigs
Salt to Taste

Method of preparation:

Soak moong dal in water for 2 – 3 hours.
Refresh in water and strain the moong dal.
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.

Grind soaked moong dal, broken red chiles and salt into somewhat coarse paste adding small amount of water if required.
Remove the ground moong dal mixture onto a mixing bowl, stir in chopped onion, cilantro and cumin seeds.
Taste and adjust salt if necessary.

Heat oil in a frying pan on medium heat.
Scoop small spoon sized moong dal mixture and slowly drop in hot oil.
Repeat the same few more times to till the top layer of the oil is filled with fritters.
Once the fritters are golden brown on all the sides, remove onto absorbent paper.
Repeat the same with remaining moong dal mixture.
Serve moong dal fritters with ginger chutney or any pickle of your choice.
Notes: Make sure moong dal is soaked well.

Suggestions: Make sure not to add too much water in the preparing moong dal mixture. Add a tbsp or so of rice flour if moong dal mixture becomes runny.
Variations: You can also add chopped green chiles or green chile paste in place of red chiles if desired.
Other Names: Moong Dal Fritters, Pesara Pappu Punukulu.