Vati Dal Na Bhajiya – Crispy Moong Dal Fritters
When you’re craving a light yet crispy snack, these Vati Dal Na Bhajiya are the perfect choice! Made with moong dal, crushed peppercorns, and coriander seeds, they are packed with flavor and have an irresistibly crunchy texture.
This recipe is a staple in Gujarati households, often served with sweet (meetha), spicy (teekha), and dry garlic (sukha lehsun) chutneys. Whether it’s a rainy evening, a tea-time snack, or a festive gathering, these bhajiyas are sure to be a hit!
Why You’ll Love This Recipe
✔ Crispy & Flavorful – The combination of peppercorns and coriander seeds adds a unique spice kick.
✔ Gluten-Free & Protein-Packed – Made with moong dal, which is rich in protein and easy to digest.
✔ Quick & Easy – Just 10 minutes of prep after soaking the dal!
✔ Perfect Party Snack – Serve with chutneys for a delicious Indian street food experience at home.
Pro Tips for the Best Bhajiyas
✔ Don’t over-soak the moong dal; 2 hours is enough to ensure they remain crisp.
✔ Coarse batter = crispier bhajiyas! Avoid grinding the dal too smooth.
✔ Fry in medium-hot oil – Too hot will burn the bhajiyas outside while leaving them raw inside.
✔ For extra crunch, add a pinch of baking soda before frying.
Serving Suggestions
- With Masala Chai – The ultimate tea-time snack!
- As a Chaat – Top with yogurt, chutneys, and sev for a delicious street-food-style treat.
- With Dal & Rice – Enjoy as a crispy side with Gujarati dal and steamed rice.
Vati Dal Na Bhajiya – Crispy Moong Dal Fritters
Ingredients
For the Bhajiya
- 1 cup yellow moong dal split yellow gram
- 2 green chillies roughly chopped
- 7-8 black peppercorns kalimirch, coarsely crushed
- 1 tsp whole coriander dhania seeds, coarsely crushed
- Salt to taste
- Oil for deep frying
For Serving
- Meetha chutney sweet tamarind chutney
- Teekha chutney spicy green chutney
- Sukha lehsun ka chutney dry garlic chutney
Instructions
Prepare the Batter
- Rinse and soak moong dal in enough water for 1½ to 2 hours.1 cup yellow moong dal
- Drain and blend in a mixer along with green chilies, adding just enough water to make a coarse paste.2 green chillies
- Transfer to a bowl and mix in crushed peppercorns, coriander seeds, and salt.7-8 black peppercorns, 1 tsp whole coriander, Salt
Fry the Bhajiyas
- Heat oil in a kadhai on medium flame.Oil
- Drop spoonfuls of batter into the hot oil, ensuring they don’t overcrowd.
- Fry until the bhajiyas turn light golden brown and crispy from all sides.
- Remove and drain on an absorbent paper to remove excess oil.
Serve Hot
- Divide the bhajiyas onto plates and serve immediately with meetha chutney, teekha chutney, and sukha lehsun chutney.Meetha chutney, Teekha chutney, Sukha lehsun ka chutney
