These go really good with Evening Tea .when you don’t want to have something heavy switch to these petite moong dal bhajjis. The crushed peppercorns and coriander seeds give these crisp dumplings their characteristic flavour. It calls for minimal ingrediants, but the taste is maximum..It has a crispy exterior and fluffy interior..You can have it with ketchup or any of the chat chutneys..
I wanted to make this bhaji since a long time but today I made it in appam maker (photo below) to reduce the oil & reduce calories thus making diet moong dal bhajji.Pls note I had added 2 tsp of besan chickpea flour to pakodas you can skip the same .
Moong dal 2 cups
Onions 1 no (finely chopped )
Fresh coriander leaves/kothimbir 1/2 cup ( finely chopped)
Green chillis 3 nos ( finely chopped)
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
coriander seeds( sabut dhania/dhane)/Coriander powder 1 tsp
Cumin powder 1 tsp
black pepper/kali miri 1/2 tsp
Salt to taste
Oil For frying
1. Soak the moong dal for 2-3 hrs minimum,drain water & grind it coarsely with green chillis,coriander seeds,pepper.
2. In a bowl mix the grind moong dal , all the masalas,chopped onion, coriander leaves ,salt.
3. Grease appam maker with oil .Place a spoonful of batter in the groves of appam maker.Cook till brown.
4.Now turn the bhajias with help of spoon.add 1 drop of oil in each groove & let it cook till bhaji is browned.
5.Drain it in a paper towel.
4. Serve hot with green chutney, tamarind chutney or tomato ketchup.
1.Alternately heat oil in fry pan or kadhai & fry the bhajiya. Fry them in small round size.
2.Add a tsp of besan to bhaji