Mangodae (Mung bean fritters)

Recipe by
Total Time:
1 day
Rated 5 based on 100 votes
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Phaldhari tikki with Pears chutney, Best Vegan Apple and Hazelnuts Muffins, Easy Tawa fried paneer

Rate This Recipe


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