Moong Dal Vada (Bhajia-Pakoras-Fritters)

Moong Dal Vada (Bhajia-Pakoras-Fritters)

Moong Dal Vadas - Freiiers - Bhajias

Moong Dal Vadas are also known as pakoras, bhajias or fritters. This is a spicy delicious snack crispy outside and soft inside. Moong dal vada is a popular tasty treat.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Indian
Servings 4 peaple


  • 1 cup split wash moong dal
  • 1 cup potatoes boiled peeled and shredded
  • 2 tbsps cilantro finely chopped hara dhania
  • 1 tbsp green chili minced
  • 1 tbsp ginger finely shredded
  • 1 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1/8 tsp baking soda
  • 1 tsp salt

Also need oil to fry


    • Wash and soak dal in about 3 cups of water for four hours or longer. Grind dal coarsely using very little water.
    • Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy.
    • Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around. Moong Dal Vada should be crispy from outside and should be soft inside.


    Serve Moong Dal Pakoras Mint Chutney, or
    Keyword Crispy Bhajia, Favorite Snack, Gluten Free, Vegan
    Tried this recipe?Let us know how it was!

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    50 thoughts on “Moong Dal Vada (Bhajia-Pakoras-Fritters)

    1. Manjula ji, your recipes are awesome! You are my guru! Thanks to you cooking has become so simple and enjoyable1 Thanks for sharing your talent!

    2. Namaste Manjula Aunty. I have been following you since few months now and my husband has become very happy now. We both love your recipes. Thank you so much for sharing them.
      Just wanted to ask, is there any substitute of Baking Soda?


    3. I haven’t tried a single recipe here that I didn’t like. My husband was excited to learn I’m making Moong Dal Vada again today. Neither of us is Indian, but I love learning and trying out the recipes. So good!

    4. Hi,
      I have tried almost all the recipes at home, while my summer and winter vocations, it keeps me busy and its fun for me, also i serve my family with these yummy dishes often. I really like the recipes are very nice, can you suggest me how to make gulab-jamun or rasgoly from sojy flour, I guess there is kinda recipe that bangoli people make from sojy delicious desserts.


    5. Manjulaji, i hv prepared the moong dal ka vada, but when i tried to fry it in the oil it was started melting in d oil. What to do. Suggest me.

    6. Hi, i recently tried some of this food and i LOVE it, now im back in my country Mexico, but i think its gonna be hard to fine Moong Dal where I live, is there anything that can substitute that ingreedient?

      1. Hi Jonathan – you may use any combination of yellow and red lentils for making vadas. The key is to soak them for a couple hours till they get rehydrated.
        regards, anil

      1. Carmen. Moong dal is a type of small, yellow Indian lentil (or pulse). It is easily found in Indian grocery stores. In English you will find it spelled by its Indian name as “mung” or “moong”. Health food stores may also carry it.

        Asafetida (it’s called “hing” in Hindi) is a seasoning. If you don’t have it, just don’t use it. The dish will still taste good. Hope this helps.

    7. I made these the day the recipe hit the list. I doubled it because I have a large family but it wasn’t enough!! The raves went on and on and on. Thank you for this recipe. It is easy, simple, inexpensive food that pleases my family who has also enjoyed many other recipes you have listed.

      We did serve them with coriander chutney but I have one grandson that is addicted to Tamarind Chutney. If you have a recipe for that that uses the base Tamarind concentrate I would be grateful to you.

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