The secret to truly crispy moong dal pakodas, especially when air-fried, lies in ensuring the dal is perfectly drained and pulsed to the right coarse texture, not a smooth paste. This prevents them from becoming mushy and ensures that delightful crunch. These moong dal pakodas are a fantastic alternative to their deep-fried counterparts, offering all the flavor and texture without the excess oil. They’re perfect for a healthier snack, an appetizer, or as a side with your evening tea. I’ve found that getting the dal to the exact grainy consistency is key for the best results, as a finer paste often leads to a softer interior.
Ingredients for moong dal pakodas
- ½ cup yellow split moong dal
- 1-inch piece fresh ginger (roughly chopped)
- 1 to 2 green chilies (roughly chopped)
- ½ teaspoon cumin seeds
- ¾ teaspoon kosher salt
- ¼ teaspoon turmeric
- ¼ cup red onion (finely diced)
- ¼ cup cilantro (finely chopped (leaves and tender stems))
How to make moong dal pakodas
- Rinse the moong dal under cold water until the water runs mostly clear. Place in a bowl with 1 cup water and soak for 3 to 4 hours. Drain completely and discard all the soaking water.
- Preheat the air fryer to 360°F.
- Add the drained dal, ginger, green chilies, and cumin seeds to the small jar of a high-speed blender. Pulse to a thick, coarse batter. The texture should be grainy, not smooth. Add 1 tablespoon of water only if needed to get the batter moving. Do not over-blend.
- Transfer the batter to a bowl. Add salt, turmeric, red onion, and cilantro. Mix well to combine.
- Spray the air fryer tray with cooking spray or use a parchment paper liner. Make small bite-sized balls of batter and place them in the airfryer basket, slightly apart. Lightly spray the tops of the pakoras with oil.
- Air fry at 360°F for 8 minutes. Open the air fryer and shake the basket. Spray with a little more oil. If making fried chilies, cut a vertical slit in each chili, add a pinch of salt inside the slit, and place them on top of the pakoras.
- Cook for an additional 4 to 7 minutes until the pakoras are golden brown and crispy. Check at 4 minutes as air fryers vary. Serve immediately with Cilantro Mint Chutney.
Pro tips
- For the crispiest pakodas, make sure the soaked moong dal is completely drained before blending. Excess water will make the batter too loose.
- Don’t over-blend the dal; a coarse, grainy texture is crucial for that authentic pakoda crunch. I once over-blended, and the resulting pakodas lacked the desirable texture.
- Spraying the pakodas with oil before and during cooking helps achieve a beautiful golden-brown color and even crispiness in the air fryer.
- Store leftover pakodas in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 3-5 minutes until crispy again.
These air-fried moong dal pakodas are a testament to how simple ingredients can create extraordinary flavors. Enjoy them warm with your favorite chutney for a truly satisfying experience. Experiment with spices to customize your batch!
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