A healthy tea-time snack to munch along with your hot cup of evening tea.
Soak split moong dal in water for 4 hours.
Grind to a smooth paste along with salt to prepare the batter
Add chopped shallots, green chilies, ginger, red chili powder and asafoetida and mix well.
Heat oil in a pan. When the oil is heated, add the batter in small quantities using a spoon. Deep fry till the pakodas turn golden brown.
Drain the excess using a tissue paper. Serve with mint chutney or tomato sauce.
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