Not deep-fried but still crispy: Mumbai nutritionist shares healthy moong dal pakoda recipe for a guilt-free monsoon snack. It has 19 g protein, 11 g fibre

Rainy monsoon evenings naturally trigger cravings for crispy pakodas alongside a steaming cup of chai. However, most store-bought and street-side options are deep-fried in low-quality oil, leading to unwanted weight gain, acidity, and heart health concerns. Fortunately, you don't have to sacrifice your favorite rainy-day comfort food. Mumbai nutritionist Vanshika Khurana recently shared an easy, healthy, and indulgent recipe on Instagram for homemade crispy moong dal pakodas. Air-fried or baked to perfection without deep-frying, this guilt-free snack delivers an impressive 19 g of protein and 11 g of fiber per serving without compromising on delicious crunch.

Moong dal pakodas: Ingredients required

150g yellow moong dal (soaked for 3 hours)


2 green chillies

2 garlic cloves

20g rice flour

1 tbsp finely chopped onion

1 tbsp chopped coriander

½ tsp cumin seeds

¼ tsp ajwain

¼ tsp red chilli powder

¼ tsp turmeric

½ tsp chaat masala

Salt to taste

¼ tsp baking soda

1 tsp hot oil

Oil spray, 2–3 sprays

For the dressing, Vanshika Khurana recommended adding 50g Skyr and 1 tbsp green chutney.

Moong dal pakodas: How to make

To prepare the crispy, air-fried moong dal pakodas, first, you have to soak 150g of yellow moong dal for 1 hour and drain it thoroughly. Take 100g of the soaked dal and add it to a blender along with the green chillies and garlic. Gradually add 2–3 tbsp of water while grinding the mixture into a coarse, thick paste.

Transfer the paste to a bowl and whisk it well for 1–2 minutes. This helps incorporate air into the mixture and gives the pakodas a lighter texture. Next, add the remaining 50g of soaked whole dal along with the rice flour, chopped coriander, cumin seeds, ajwain, red chilli powder, turmeric and chaat masala. Mix everything thoroughly until well combined.

At this stage, do not add the salt, baking soda or chopped onion. Make sure the batter remains thick. Meanwhile, preheat the air fryer to 200°C for 5 minutes. Once the air fryer is hot, add the chopped onion, salt, ¼ tsp baking soda and 1 tsp hot oil to the batter. Mix everything well. Shape the mixture into small dollops of approximately 20–25g each and lightly spray them with oil.

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A post shared by Vanshika Khurana (@fit.khurana)

Air fry the pakodas at 190°C for around 8 minutes. Then, flip them over, spray them with a little more oil and air fry at 200°C for another 6–8 minutes, or until they turn deep golden and crispy. If the pakodas stick to the bottom of the air fryer, don't worry. Simply scrape them gently, flip them over and continue air frying. Even if they stick, they can still turn out beautifully crispy.