Moong Dal Bhajiya’s are must with piping hot tea and that makes the rain more and more beautiful and you tummy happy. No it’s not raining here but the cold weather is asking for a plate of garma- garam bhajiya’s and ek cup chai. I want to enjoy eating bhajiya’s without getting worried about the extra calories and fat. Which obviously means NO deep-fried, oily bhajiya’s..Huh..That’s tough. But I have a solution for that 😉 It’s time to take out my appe pan 😀
I love moong dal bhajiya’s/ pakodas but the oil absorbed in it. This time instead of making just moong dal bhajiya’s I added whole urad dal too and that cae out ASWESOME If you don’t want the deep fried oily bhajiya’s then just use the appe pan instead. In appe pan you can make the crisp and tatsy bhajiya’s with just few drops of oil.
I can munch on these bhajiya’s without any chutney or ketchup but mint-coriander chutney goes well with this bhajiya’s.
- 1/4 Cup whole moong dal
- 1/4 Cup whole urad dal
- 2 Tbsp besan
- 1 small onion finely chopped
- 1/4 Cup chopped spring onion leaves
- 1 Tbsp garlic, finely chopped
- 1 Tbsp ginger, finely chopped
- 2 Green chilies, finely chopped
- Salt as required
- Cooking oil
Learn Step By Step Recipe With Pictures For No Fry Moong-Urad Dal Bhajiya
Step 1- Rinse and soak moong and urad dal for 6-7hrs or overnight and grind coarsely using little water
Step 2- Add besan, chopped onions, spring onions, green chilies, ginger-garlic and salt. Mix well using your hand. Do not add water as the mixture is moist enough to bind well
Step 3- Heat the appe pan on high flame and turn the flame to medium. Add few drops of oil in each and add a tbsp of mixture in each.
Cover and let it cook from the one side until golden brown and then using a spoon/fork flip the bhajiya’s
Step 4- Turn the flame to medium-low and let it cook from the other side too and then remove on a kitchen towel
Sprinkle some chat masala on bhajiya’s and serve with mint-coriander chutney and piping hot tea. Enjoy the guilt free bhajiya’s 🙂