Venkatesh Bhat makes Moong dal pakoda & Green apple ginger chutney
Venkatesh Bhat makes Moong dal pakoda & Green apple ginger chutney is a medium South Indian recipe that serves 4. 260 calories per serving. Recipe by Venkatesh Bhat's Idhayam Thotta Samayal on YouTube.
Prep: 3 hrs | Cook: 30 min | Total: 3 hrs 45 min
Cost: $42.59 total, $10.65 per serving
Ingredients
- 250 g Moong Dal (split yellow) (soaked 2-3 hours, then drained)
- to taste Salt
- ¼ tsp Baking Soda (cooking soda) (a pinch for lightness)
- 1 tsp Kasuri Methi (dried fenugreek leaves) (crushed)
- 2 tbsp Coriander Leaves (fresh cilantro) (chopped)
- 2 Green Chillies (chopped, adjust to spice preference)
- 500 ml Groundnut Oil (for frying) (enough for deep frying; brand Mantra recommended)
- 3 tbsp Groundnut Oil (for tempering) (Mantra brand, used in chutney)
- 1 tsp Mustard Seeds
- ½ tsp Cumin Seeds (Jeera)
- a few Curry Leaves
- 25 g Ginger (crushed)
- 2 Tomatoes (large or medium, finely chopped, seeds removed)
- 1 Green Apple (grated; use tart green variety)
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder (heaped, for color and mild heat)
- 1 tsp Jaggery Powder (Parry’s ready‑to‑use powdered jaggery)
- 500 ml Water
Instructions
Soak Moong Dal
Rinse 250 g moong dal, place in a bowl, cover with water and soak for 2–3 hours.
Time: PT2H30M
Grind to Coarse Paste
Drain the soaked dal and transfer to a blender. Add a splash of water as needed and blend for about 5 minutes until the mixture is a medium‑coarse paste, not a smooth batter.
Time: PT5M
Season the Batter
Transfer the paste to a mixing bowl. Add salt to taste, ¼ tsp baking soda, 1 tsp crushed Kasuri Methi, 2 tbsp chopped coriander leaves, and 2 chopped green chillies. Mix thoroughly and let the batter rest for 10 minutes.
Time: PT10M
Prepare Chutney Ingredients
While the batter rests, finely chop the tomatoes (seeds removed), grate the green apple, crush 25 g ginger, and set aside curry leaves.
Time: PT10M
Temper Oil for Chutney
Heat a kadai over medium heat, add 3 tbsp groundnut oil. When shimmering, add 1 tsp mustard seeds, ½ tsp cumin seeds, and a few curry leaves. Sauté until the mustard seeds crackle.
Time: PT2M
Temperature: Medium
Cook Tomatoes
Add the chopped tomatoes to the tempered oil. Stir and cook for about 3 minutes until they soften.
Time: PT3M
Temperature: Medium
Add Apple and Spices
Stir in the grated green apple, ½ tsp turmeric powder, 1 tsp heaped Kashmiri red chilli powder, salt to taste, and 1 tsp powdered jaggery. Mix well.
Time: PT2M
Simmer Chutney
Pour in 500 ml water, bring to a boil, then reduce to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the mixture thickens to a jam‑like consistency.
Time: PT15M
Temperature: Low simmer
Heat Oil for Frying
In another kadai, heat enough groundnut oil (≈500 ml) over medium‑high heat until a small drop of batter sizzles immediately.
Time: PT3M
Temperature: Medium‑high
Fry Pakodas
Using a wet spoon, scoop a spoonful of batter and gently drop it into the hot oil. Fry in batches, turning occasionally, until the pakodas turn golden brown and develop a crisp outer layer (about 4‑5 minutes per batch). Remove with a slotted spoon and drain on paper towels.
Time: PT10M
Temperature: Medium‑high
Serve
Arrange 4 hot pakodas on a plate, drizzle a generous ladle of the apple‑ginger‑tomato chutney over them, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 260
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 5 g
Dietary info: Vegetarian, Vegan, Gluten‑free
Allergens: Groundnut (peanut) oil, Mustard
Ingredient Substitutions
- Instead of Moong Dal (split yellow): Yellow split peas
- Instead of Kasuri Methi (dried fenugreek leaves): Fresh fenugreek leaves
- Instead of Green Chillies: Jalapeño
- Instead of Groundnut Oil (for frying): Peanut oil, Canola oil
- Instead of Tomatoes: Tomato puree (½ cup)
- Instead of Green Apple: Granny Smith apple
- Instead of Kashmiri Red Chilli Powder: Paprika
- Instead of Jaggery Powder: Brown sugar
Equipment Needed
- Mixing Bowl
- Blender or Food Processor
- Kadai (deep frying pan)
- Ladle
- Wet Spoon
- Cutting Board
- Chef Knife
- Grater
- Measuring Spoons
Critical Steps — Do Not Skip
- Soaking the moong dal for 2–3 hours
- Grinding to a medium‑coarse paste (not too smooth)
- Resting the batter for 10 minutes
- Achieving jam‑like thickness in the chutney
- Frying pakodas at the correct oil temperature until golden brown
Chef Tips from the Video
- Use a tart green apple (e.g., Granny Smith) for the signature sour note.
- Kasuri Methi adds an authentic earthy aroma; crush it just before adding to the batter.
- Resting the batter allows the baking soda to create tiny air pockets, making the pakoda lighter.
- A wet spoon prevents the batter from sticking to the utensil, giving uniform shapes.
Troubleshooting
Batter is too watery and pakodas fall apart.
Drain the soaked dal thoroughly and add a pinch more baking soda; blend for a shorter time to keep texture coarse.
Chutney remains runny.
Continue simmering uncovered, stirring frequently; add a little more jaggery to help thicken.
Pakodas are soggy, not crisp.
Increase oil temperature; fry in smaller batches and avoid overcrowding the pan.
Storage
Refrigerator: Chutney keeps for up to 3 days in an airtight container. Reheat gently before serving.
Freezer: Pakodas can be frozen on a tray, then transferred to a zip‑lock bag; reheat in an oven for crispness.
Room temperature: Pakodas are best served fresh; they may become soggy after a few hours at room temperature.
Make-Ahead Tips
- The chutney can be prepared a day ahead; store refrigerated and reheat gently.
- Batter can be mixed up to 2 hours before frying; keep covered at room temperature.
- For extra crisp pakodas, pat the batter spoonfuls with a paper towel before dropping into oil.
Frequently Asked Questions
What is the cultural significance and history of Moong Dal Pakoda in South Indian cuisine?
Moong Dal Pakoda, also known as moong vada, is a traditional South Indian snack served during tea time and festivals. Made from protein‑rich moong lentils, it offers a lighter alternative to gram‑based vadas and is cherished for its crisp texture and subtle spice profile.
What are the traditional regional variations of Moong Dal Pakoda in South Indian cuisine?
In Tamil Nadu, the pakoda is often flavored with asafoetida and curry leaves, while in Andhra Pradesh, extra green chilies and a touch of tamarind are added. Kerala versions may include coconut flakes in the batter for added crunch.
How is Moong Dal Pakoda traditionally served in South Indian households?
It is typically served hot with coconut chutney, tomato‑onion chutney, or a tangy tamarind sauce. In the video, Venkatesh Bhat pairs it with a unique apple‑ginger‑tomato chutney, showcasing a modern twist while retaining the snack’s classic appeal.
During which occasions is Moong Dal Pakoda traditionally prepared in South Indian culture?
Moong Dal Pakoda is popular during festivals like Sankranti and Navaratri, as well as everyday tea‑time gatherings. Its lightness makes it suitable for fasting days when a protein‑rich snack is desired.
What makes the Apple Ginger Tomato Chutney special in South Indian cuisine?
The chutney blends the sourness of green apple with the warmth of ginger and the richness of tomatoes, creating a sweet‑sour profile uncommon in traditional South Indian chutneys, which usually rely on coconut or tamarind.
What are the most common mistakes to avoid when making Moong Dal Pakoda at home?
Common errors include over‑grinding the dal (resulting in a dense pakoda), using too much water in the batter, and frying at low oil temperature which makes the pakodas soggy. Follow the video’s timing for grinding and maintain medium‑high heat for crispness.
Why does this Moong Dal Pakoda recipe use a short resting time for the batter instead of a longer fermentation?
Moong dal batter does not need fermentation because the addition of a pinch of baking soda and the rest period allow air pockets to form, giving the pakoda a light texture without the sourness that fermentation would introduce.
Can I make the Apple Ginger Tomato Chutney ahead of time and how should I store it?
Yes, the chutney can be prepared up to 3 days in advance. Store it in an airtight container in the refrigerator and gently reheat on low heat before serving to restore its glossy texture.
What texture and appearance should I look for when the Apple Ginger Tomato Chutney is done?
The chutney should have a thick, jam‑like consistency, with a glossy surface and a deep reddish‑orange hue from the Kashmiri chilli powder. It should coat the back of a spoon without running off.
What does the YouTube channel Venkatesh Bhat's Idhayam Thotta Samayal specialize in?
Venkatesh Bhat's Idhayam Thotta Samayal focuses on authentic South Indian home cooking, emphasizing healthy ingredients like moong dal and showcasing traditional snacks, breakfast items, and festive dishes with clear step‑by‑step demonstrations.
How does the YouTube channel Venkatesh Bhat's Idhayam Thotta Samayal's approach to South Indian cooking differ from other cooking channels?
The channel blends classic South Indian recipes with modern twists—such as the apple‑ginger chutney—while maintaining a strong emphasis on health benefits, ingredient sourcing, and detailed explanations of each technique, setting it apart from channels that focus solely on taste.
Last updated: September 6, 2026
