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Mangodae (Mung bean fritters) Recipe

Mangodae (Mung bean fritters) is a popular Indian Snack
Author :
On :
Friday, 24 March, 2017
Category :
Kid friendly Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 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):

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


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