Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Urad Dal Ke Pakode

Urad Dal Ke Pakode

Urad Dal Ke Pakode is a tasty recipe made with urad dal and spices. Urad Dal Ke Pakode is a delicious tea time snack recipe accompanied with chutney. It is the one of the most easy and quick snack recipe. Urad Dal Ke Pakodes are irresistible because of its crispiness and divine taste.

Urad Dal Ke Pakode

First rain already showed up in Mumbai, India this week, being born and brought up in India I have special relation with rain, chai and pakoda. Here in the USA its summer. But, we also got the rain and thunderstorm yesterday, so made this pakoda for our evening teatime snack, the batter was premade on weekend and was in refrigerator in an airtight container. One tends to crave for deep-fried and spicy snacks that you can pair a cup of hot ginger tea. Pakoda tastes best in rainy season and what can be a better choice than these Urad Dal Ke Pakode. In India, there are so many varieties of pakoda that you can find including Kanda bhaji, Methi na gota, Palak pakoda, Mix veg pakoda…etc. This is an easy-to-make pakoda recipe which is prepared with urad dal, onion, coriander leaves, and some spices. Serve hot with ketchup or chutney of your choice and enjoy.

Ingredients:

• 1 cup Urad Dal/Split Black Lentil
• ¼ cup Suji/Semolina
• ½ cup Chopped Onion
• ¼ cup Chopped Coriander Leaves
• 2 Green Chilies Chopped Finely
• 1 Inch Ginger Finely Chopped
• 2-3 Pinch Soda
• 4-5 Peppercorn Crushed
• ½ tsp Cumin Seeds Crushed
• Salt
• Oil for Frying

Method:

1. Wash and soak the urad dal for 3-4 hrs or overnight.
2. Drain the dal and blend it till smooth paste, use less than ¼ cup water if required. Remove the mixture into the mixing bowl.
3. Now add all remaining ingredients into the urad dal paste except oil, mix it/beat it well with spoon till light soft batter.
4. Heat the oil for frying in deep pan, once hot enough, drop small small balls into the hot oil with your hand or spoon and fry them until all sides becomes golden brown.
5. Remove Pakodas on absorbent paper, use same process for remaining batter and make Pakodas.
6. Your Urad Dal Pakoda is ready to serve with green chutney, ketchup or hot tea.

Tips:

• Do not add too much water while blending; if mixture become thin, pakoda will soak more oil.
• You can air fry or fry them in appe pan if you don’t want to do deep fry.
• You can add rice flour instead of suji/semolina.

Urad Dal Ke Pakode
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Urad dal ke pakode is a tasty recipe made with urad dal and spices. Urad dal ke pakode is a delicious tea time snack recipe accompanied with tomato ketchup or green chutney. It is the one of the most easy and quick snack recipes. Urad dal pakode are irresistible because of its crispiness and divine taste.
Author: Binjal Pandya
Recipe type: Snack
Cuisine: Indian
Ingredients
  • 1 cup Urad Dal/Split Black Lentil
  • ¼ cup Suji/Semolina
  • ½ cup Chopped Onion
  • ¼ cup Chopped Coriander Leaves
  • 2 Green Chilies Chopped Finely
  • 1 Inch Ginger Finely Chopped
  • 2-3 Pinch Soda
  • 4-5 Peppercorn Crushed
  • ½ tsp Cumin Seeds Crushed
  • Salt
  • Oil for Frying
Instructions
  1. Wash and soak the urad dal for 3-4 hrs or overnight.
  2. Drain the dal and blend it till smooth paste, use less than ¼ cup water if required. Remove the mixture into the mixing bowl.
  3. Now add all remaining ingredients into the urad dal paste except oil, mix it/beat it well with spoon till light soft batter.
  4. Heat the oil for frying in deep pan, once hot enough, drop small small balls into the hot oil with your hand or spoon and fry them until all sides becomes golden brown.
  5. Remove Pakodas on absorbent paper, use same process for remaining batter and make Pakodas.
  6. Your Urad Dal Pakoda is ready to serve with green chutney, ketchup or hot tea.
Notes
• Do not add too much water while blending; if mixture become thin, pakoda will soak more oil.
• You can air fry or fry them in appe pan if you don’t want to do deep fry.
• You can add rice flour instead of suji/semolina.
3.5.3251

Urad Dal Ke Pakode was last modified: June 11th, 2019 by Binjal's VEG Kitchen

Like this:

Like Loading...
06/11/2019   Binjal's VEG Kitchen
  Appetizers & Snacks, Streetfood & Chaat     appetizer, fried, indian, kids friendly, lentil, quick, Snack, vegan
  • Mango Berry Popsicles
  • Sukha Puri Recipe

Cancel

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Show more posts

Binjal's VEG Kitchen

binjalsvegkitchen

Happy Makar Sankranti/ Utrayan/Pongal/Lohri to tho Happy Makar Sankranti/ Utrayan/Pongal/Lohri to those who all are celebrating 💕✨
Til Mungfali Ke Laddu is very famous during wintertime specially in festival like Makar Sankranti and Lohri. Til Mungfali Ke is incredibly delicious, healthy and very easy to make. Til Mungfali Ke Laddu takes less than 30 mins to prepare. Til Mungfali Ke Laddu is prepared with sesame seeds, peanut, coconut and jaggery syrup. These laddus are very popular in Maharashtra and Gujarat.
Recipe on my blog link in profile!
.
http://www.binjalsvegkitchen.com/til-mungfali-ke-laddu/.
.
@binjalsvegkitchen #binjalsvegkitchen 
.
.
.
.
.
#indianfoodstories #indianfood #indianfoodbloggers #indianphotographers #indiancuisine #indianfoodlovers #indianfoodstories #indianfestival #makarsankranti #lohri #indiansweets #indiandessert #foodtalkindia #northindianfood #tasteofhome #tasteofindia #mumbaifood #delhifood #mumbaifoodie #delhifoodie #laddoo #laddu #gajak #desifood #dessertsofinstagram #eattheworld #eatingfortheinsta #madefromscratch #energyballs
Surti Undhiyu aka Gujarati Undhiyu, is a winter de Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. This recipe is very popular in Surat, Gujarat. Surti Undhiyu is a combination of winter veggies and fenugreek dumplings cooked in an aromatic blend of spices. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas, potatoes, Purple Yam, eggplant and raw banana. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.
.
Recipe on my blog link in profile!
.
http://www.binjalsvegkitchen.com/surti-undhiyu-recipe-gujarati-undhiyu/ 
.
@binjalsvegkitchen #binjalsvegkitchen 
.
#indianfood #indianfoodie #indianfoodbloggers #instafood #foodstagram #foodtalkindia #mumbaifoodie #mumbaifood #suratfood #undhiyu #makarsankranti #gujaratifood #gujjufood #delhifoodie #delhifood #streetfood #streetfoodindia #northindianfood #tasteofhome #tasteofindia #desifood #desikhana #gharkakhana #madefromscratch #eatingfortheinsta #eattherainbow #eattheworld #winterfood
Makar Sankranti is on the way! . Til Chikki also c Makar Sankranti is on the way!
.
Til Chikki also called Til Gajak or Tilgul. .
It is favorable during winter because of its health benefits. It is most popular during festivals like Makar Sankranti and Uttarayan in Gujarat and Maharashtra. This crunchy brittle, Til Chikki is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet.
Til Chikki is made up of Sesame Seeds and Jaggery, so it is healthy too. Jaggery is a rich source of iron and protein. Sesame seeds are also healthy due to their nutritional content, including vitamins, minerals, natural oils, and organic compounds which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein, and tryptophan.
.
Recipe on my blog please check blog link in my profile!!
.
.

http://www.binjalsvegkitchen.com/til-chikki-til-gajak-tilgul/
.
@binjalsvegkitchen #binjalsvegkitchen 
.
.
.
.
.

 #indiansweets #indiandessert #desserttable #mumbaifoodie #delhifoodie #mumbaifood #delhifood #foodstagram #chikki #makarsankranti #dessertsofinstagram  #desi_diaries  #foodblogfeed #indianfoodstories #desikhana #winterfood #gajak #foodtalkindia #northindianfood #indiancuisine #tasteofindia #indianfood #desifood #mumbai_igers
Bathua Muthia or Gujarati Cheelia/Chilia also call Bathua Muthia or Gujarati Cheelia/Chilia also called cheel ni bhaji na Muthia, most popular healthy breakfast/snack during winter season in rural Gujarat specially in central and south Gujarat.  Bathua Muthia/ cheelia made using assorted flours and chopped fresh green bathua leaves and spices, steamed and then stir fried.  This is forgotten healthy breakfast dish, but if you are familiar with curries like Chokha Methi nu shaak, Cheel ni Bhaji/Bathua kadhi then you obviously know about this dish.
Recipe on my blog link in profile!
.
http://www.binjalsvegkitchen.com/bathua-muthia-or-gujarati-cheelia/
.
@binjalsvegkitchen #binjalsvegkitchen 
.
.
Load More... Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

Stay Updated !

‹ › ×
    Copyright © 2015-2019 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
    %d bloggers like this: