Mangodae (Mung bean fritters)

Recipe by
Total Time:
1 day
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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  • 3/4 cup - moong/pachai payiru/green gram
  • 1/4 tsp - pepper powder
  • 1 cm - ginger
  • 1/2 tsp - red chilli powder
  • 1 tsp - cumin powder
  • 2-4 - green chillies (depends on how spicy you want it to be)
  • Salt to taste
  • 1/4 tsp - cumin seeds
  • 1/4 tsp - garam masala
  • 1/4 tsp - fennel seeds
  • 1 tbsp - coriander/cilantro leaves, chopped
  • Asafetida, a pinch

How to Make Mangodae (Mung bean fritters)

  • Soak moong overnight.
  • It is good to grind when the skin peels off from the moong.
  • In a blender, coarsely grind moong without adding water.
  • In a bowl, add the moong batter, finely chopped or grated ginger, pepper powder, chilli powder, finely chopped green chillies, salt, cumin seeds and garam masala and mix well.
  • Leave the batter to ferment for an hour.
  • Heat oil in a kadai (you will need 2 cups of oil for a small kadai).
  • Take a spoonful of moong batter and drop it in the oil just like you would do for frying appam or vadas.
  • Flip it when the bottom is cooked and repeat flipping until it turns golden brown.
  • When the crackling noise of the oil reduces, remove and place on a kitchen towel or napkin for the excess oil to get absorbed.
  • You can fry 4-5 fritters in each batch.
  • Serve with tomato ketchup or green (mint/coriander) chutney. Recipe courtesy: Food for 7 Stages of Life