Lal Masoor dal ke pakode aka masoor dal pakoda or masoor dal vada, whatever you call them are extremely delicious. A perfect tea-time snack, made with red lentils and a very few basic ingredients. These are crispy, crunchy from outside and soft within and are so flavorful with a slight kick of heat… You just can’t stop with one. If you are looking for a deep-fried delight, then you can try this one.
Lal Masoor Dal Ke Pakode
Lal masoor dal is basically red lentils and pakode is same as pakoda, pakora or fritters. In India, If it is raining then a steaming cup of masala chai and hot pakoda is what every Indian craves for. However, it is so much better to prepare these at home… at least you know what’s in it. I enjoy these while watching my favorite tv shows, games or movies.
I love the fact that it takes less than 30 minutes to make these masoor dal pakodas if your dals are already soaked. The best part is nothing is overpowering. And not to mention these are extremely enjoyable.
These red lentils fritters are perfect evening tea-time snack. Another way to enjoy these with a myriad of chutney, tomato ketchup or chili sauce.
What ingredients are needed to make Lal masoor dal Ke Pakode?
You will need red lentils, onion, ginger-garlic paste, chopped coriander leaves, green chili, dry roasted cumin seeds, salt, and a little amount of rice flour for that extra crunch. That’s it.
Use chili more or less as per your requirement. If you never tried these red lentil fritters. Then do try once. I guarantee you will love to make it again and again.
Few tips to get the best result
Blend the soaked red lentils into a coarse mixture without adding extra water. The consistency of the mixture should not be very thick or thin.
Use sufficient oil for frying and before frying heat the oil enough. Then fry the pakodas over medium flame.
Few more fried snacks which I have posted earlier you may check if you like.
Lal Masoor Dal Ke Pakode | Masoor Dal Pakoda
INGREDIENTS ( 1 CUP = 250 ML )
- 200 grams masoor daal
- 2 onions finely chopped medium size
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1-2 chopped green chili
- 3-4 tbsp finely chopped coriander leaves
- 1 tbsp rice flour
- Salt as required
- Oil for deep frying
- Wash and Soak the masoor dal in water for 2-3 hours.
- Drain the excess water from dal and set aside.
- Dry roast the cumin seeds on a tawa or skillet over medium flame until fragrant. Then transfer to a plate and set aside.
- Now in a blending jar take the soaked masoor dal, roasted cumin seeds, and chopped green chili and blend it to a coarse paste. Do not add any extra water.
- Transfer to a bowl add chopped onions, ginger-garlic paste, chopped coriander leaves, rice flour, and salt. Mix well and set aside.
- Heat sufficient oil in a pan. Once the oil is hot enough, take small portions of the mixture at a time and add one by one in the hot oil. Then immediately keep the flame in medium and fry them until crisp and golden from all the sides. Keep flipping them in between.
- Drain them on absorbent paper. Follow the same process to do all the pakodas.
- Serve these hot with your favorite chutney and enjoy with your friends and family.
- Blend the soaked red lentils into a coarse mixture without adding extra water.The consistency of the mixture should not be very thick or thin.
- And heat the oil enough before frying.Then fry the pakodas over medium flame for the best result.
- If you want to serve later, then fry the pakodas until half done and drain them on absorbent paper or kitchen towel. And just before serving fry them again in a hot oil until golden and crisp. Drain them on the absorbent papper and serve hot.
- I do not use baking soda in this. But if you want you can add and mix 1/4th tsp of baking soda just before frying.
I contribute this recipe to my Facebook group ‘Food For Feast‘. A group for like-minded food bloggers. This month we had to prepare a dish based on the theme ‘Pakoda‘ and this post is a part of that.