Moong Dal Pakudi Recipe

Soak

Rinse 1 cup moong dal under running water until water runs clear. Place in a bowl and cover with 2 cups water. Soak for 3–4 hours at room temperature (or 1–2 hours in warm water) until grains are plump but not mushy. Drain thoroughly in a fine-mesh sieve for 10–15 minutes to remove excess water.

Grind

Transfer the drained moong dal to a blender or food processor along with garlic, green chili, ginger, cilantro, and fennel seeds (if using). Pulse/grind to a coarse, slightly textured paste — you want some graininess so pakudis have body, not a completely smooth paste. Add no additional liquid; use the moisture left in the soaked dal. Scrape down sides as needed.

Adjust consistency

If the mixture seems very dry and won't bind, sprinkle 1–2 tablespoons water and pulse once or twice. The final mixture should hold together when pressed between fingers but not be runny.

Transfer the coarsely ground dal mixture to a mixing bowl. Add 1/4 cup rice flour and 1 teaspoon cornstarch to help bind and crisp the exterior. Add 1 teaspoon salt, 1/4 teaspoon black pepper, and baking soda (if using). Fold in the optional finely chopped onion and curry leaves if using. Mix thoroughly. Taste a tiny pinch (optional, cook a pea-sized bit in a microwave for 20–30 seconds) and adjust salt or chili as needed.

If the mixture feels too loose, add up to 1–2 tablespoons more rice flour; if too dry, add up to 1–2 tablespoons water and mix until the mixture holds shape when pressed into a small ball.

Heat oil in a deep, heavy-bottomed pan or kadai over medium heat. You need enough oil for shallow to deep frying (about 1.5–2 cups depending on pan). Heat to 170–180°C (340–355°F) — a small drop of batter should sizzle and rise slowly to the surface.

Wet your hands or lightly oil them to prevent sticking. Take tablespoon-sized portions of the dal mixture and shape into small rounded patties or elongated logs about 1 to 1.5 inches across. Press gently so they hold together but remain slightly loose-textured.

Carefully slide 6–8 pakudis into the hot oil without overcrowding (work in batches). Maintain oil temperature around 160–175°C (320–350°F) — if oil is too hot they will brown outside and remain raw inside; too cool and they absorb oil. Stir gently with a slotted spoon to prevent sticking.

Fry for 3–5 minutes, turning occasionally, until evenly golden brown and crisp. Adjust time based on size and oil temperature. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

If you used baking soda, fry a slightly lower initial temperature to avoid excessive browning; finish at higher heat for crispness.

Let pakudis rest for 2 minutes, then serve hot. Accompany with vegan chutney such as coconut chutney, mint-coriander chutney, or a tangy tamarind sauce. Leftovers can be refrigerated in an airtight container and reheated in a 180°C oven or an air fryer for 5–8 minutes to re-crisp.