Call it Sprouted Moong Pakora(Fritters) or Palak Moong Dal vada, it’s a great party snack. Let me tell you the story behind my path to enlightment for this recipe.
For some time now me and my hubby decided to eat as much as raw food, as its a best option to lead a healthy lifestyle in today’s busy world. We decided to eat sprouted grains/lentils with greens.
One evening, it was very dark and windy outside and then suddenly started raining. I was in no mood to cook the usual dinner, but also at the same time did not wish to eat outside. Especially during this time of the season. I wished if I could have something chatpata, that would go very well with a cup of tea on this beautiful rainy day. What else could you think of than pakoras(fritters). I ran into my kitchen and looked for the available ingredients. I found sprouted moong . So I thought of making pakoras with boiled potatoes, spinach and other basic ingredients.
The taste of these pakoras was simply unbelievable. The sprouted moong once fried, was standing out amongst the other flavors. The crunchiness it added to the pakoras was second to none other ingredients.
After trying this recipe I was so pleased and content, that I decided to make these sprouted moong pakora/palak moong dal vada for diwali party menu and surprise my friends and relatives.
I tried couple of ways to cook this recipe, deep fry and oven baked. Found the deep fried version tastier than baked, and thats a no brainer.
Tip courtesy my husband: try it out with nicely mixed together, green coriander chutney and hot chili sauce, as a dip.
So what are we waiting for, if you are eager as a beaver, check out the recipe of Sprouted Moong Pakora / Palak Moong Dal Vada below.
Sprouted Moong Pakora/Palak Moong Dal Vada
Sprouted Moong Pakora/Palak Moong Dal Vada
Prepare a paste:
1tbspcarom seeds/ ajwain
1tspsesame seeds/ til(optional)
Other Ingredients for pakora's dough:
1cupSpinach leaves(roughly chopped)
1onion(thin ling slices)
6-7tbspchickpea flour / besan(around ¾besan)
1tspdalia dal flour(optional)
1tspred chilli powder
Salt to taste
Oil for deep frying
Clean the green gram and wash in lot of water.
Soak in warm water for 6-7 hours. Drain the water and transfer the moong to a clean cotton or muslin cloth and make a tight knot. Keep it in a container and cover it.
Leave it undisturbed in a warm and dark place till they sprout.
If they take longer than a day, just sprinkle some water to keep them moist, the time to sprout depends on the temperature. Put them back to the container.
In a mixer take all the indgrients i.e green chillies, ginger, garlic, curry leave, cumin seeds, fennel seed, sesame seeds and carom seeds and grind it to make a paste. You can also add little salt to it, as it helps to make a fine paste.
In a bowl take moong sprouts, roughly chopped spinach and then add the prepared paste.
Then add grated boiled potato and give it a rough mix.
Later add sliced onions, chickpea flour, rice flour, dalia powder, hing, haldi powder, red chilly powder, coriander powder and required salt. Just keep in mind that if you have added salt while preparing the paste then accordingly adjust the salt.
Mix all the ingredients well, and add water at this stage only if required. I just added 2-3 tbsp of water. As spinach leaves already has moisture in it so add water only if required.
Once the dough is ready we can make these pakoras by 2 methods viz: Deep Fried Method and Baking Method
Deep Fried Method
In a kadai or pan, heat oil for deep frying. Gently drop these dough making small balls in medium hot oil. Depending on the size of the kadai or pan, you can add more or less of the pakoras while frying. Deep fry these pakoras till it gets a golden brown texture. Drain them on kitchen paper towels.
Preheat the oven to 250C for 10 mins. Take a baking pan, spread a baking sheet/ parchment paper on it and arrange small thin quantities of the sprouted moong pakora dough. Brush it with some oil.
Bake it for 15-20 minutes allowing it to brown on both the sides by turning sides in between. Keep checking the pakoras after every 7-10 mins.
Delicious crispy Sprouted Moong Pakoras are ready to serve hot. Serve it with green chutney and schezwan sauce or tomato ketchup.
- You can add in any spring mix or greens of your choice such as fenugreek leaves, drumstick leaves, spring onions etc as per your tastebuds
- Adding 1 to 2 teaspoons of hot oil while mixing the dough makes the pakodas crispy and also absorbs less oil while frying.
- Also rice flour and dalia dal makes the pakora crispy, so adjust it as per your taste (increase the quantity if you want the pakoras more crispier and decrease it you you prefer having it a bit softer.)