Moong Dal Pakoras are also known as bhajias or fritters. The main ingredient here is dhuli moong dal or Split green gram skinless. This is a perfect snack which is accompanied with Coriander chutney. These crispy pakoras are a must try.
Wash moong dal thoroughly 3-4 times and soak them in clean water for about 1-2 hours.
Now take a mixer pot and add the soaked moong dal, ginger and green chilies. Add a little water and blend it just to make a medium thick smooth paste.
Now add coriander seeds, coriander leaves, red chili powder, salt, asafoetida, fennel seeds and baking powder.
Mix it well for 2-3 minutes so as to avoid any lumps and this will make the batter lighter.
Add more water if needed, batter should be soft. If batter is too thick pakoras will be hard.
Heat oil in a deep bottomed pan or kadhai on medium heat.
To check if the oil is perfectly hot, place a drop of batter into the oil. The batter should sizzle and come up but not change color right away. If oil is very hot pakoras will not cook through and will not be crispy.
Place about 1 tablespoon of batter into the oil. Fry the pakoras in small batches. Fry pakoras until golden-brown all around.