Dahi Pakodi Chaat is a tantalising street food/chaat of soft and spongy split green gram lentil fritter, chutneys and yogurt, adored by all the chaat lovers.
Fried and soaked pakodis can be stored under refrigeration for 2-3 days. My refrigerator is always stocked with green mint chutney and seasonings are ready on the kitchen rack. So whenever we have a craving for this yum dahi pakodi chaat, all needed is to muster them together and terrific Chaat Plate is ready for you to gobble any time of the day. This wonderful dahi pakodi chaat makes an a stunning menu for any occasions, festivities, kitty parties and even potlucks. Let’s go through how we do it at home….
Here is the link for the Imli ki Chutney and Green Chutney used in Dahi pakodi Chaat:
Ingredients:-
1 cup, split green gram ( dhuli moong dal)
1 green chili ( you may add more)
1 teaspoon, ginger, grated
1 teaspoon, cumin seeds
A generous pinch of soda
Salt as required
Oil for deep frying
For Soaking pakodis:
Warm water as required
1 teaspoon sugar
salt as required
For Assembly:-
¼ cup, green coriander chutney
¼ cup, sweet tamarind chutney
400 gms, yogurt, whisked well
½ teaspoon, rock salt
½ cup, onions, finely chopped
¼ cup, coriander leaves, finely chopped
Roasted cumin powder as required
Chaat masala as required
Red chili powder as required
Fine Sev as required
Lemon juice as required
How to make Dahi pakodi chaat Recipe
Clean, wash and soak moong dal in enough fresh water for 2-3 hours
Drain the water and grind moong dal along with grated ginger, green chili and cumin seeds to smooth paste without using any water.
Transfer it into the bowl , add soda and little salt. Whisk well to form batter of thick pouring consistency. Add few tablespoons of water if required. Do not add to much water at a time or else batter will be too thin.
Combine warm water, salt and sugar in a large bowl
Heat enough oil in deep pan or kadhai
Once the oil is hot, carefully drop the spoonful of batter and deep fry on medium high heat until light golden and crisp.
Drain on to absorbent paper and add the fried dumpling to warm water mixture. Allow it to soak for 45 minutes.
Repeat the same for remaining batter.
After 45 minutes or at the time of serving, squeeze the pakodi (dumplings) to drain off the excess water.
Pakodi Chaat Assembly
Add rock salt and little water( if yogurt is too thick) to the yogurt and mix well.
Arrange the squeezed dumplings on the serving plate, slightly press them to crush it a bit.
Sprinkle the required amount of lemon juice on the pakodis.
Pour green chutney and tamarind chutney over it.
Pour whisked yoghurt, sprinkle roasted cumin powder, chaat masala, red chili powder, chopped onions, fine sev and coriander leaves. Serve immediately.
You might love to try:
💓 We Love to hear back from you and appreciate your success stories !
Have you tried this “Dahi Pakodi Chaat Recipe”? Please feed us with your ★ star ratings and comments below.
You can also FOLLOW me on FACEBOOK, INSTAGRAM and PINTEREST for more fabulous recipes and updates.
Dahi Pakodi Chaat Recipe Card
📖 Recipe
Dahi Pakodi Chaat
Ingredients
- 1 cup Moong dal
- 1 green chili (you may add more)
- 1 teaspoon ginger ( grated)
- 1 teaspoon cumin seeds
- A generous pinch of soda
- Salt as required
- Oil for deep frying
For Soaking pakodis:
- Warm water as required
- 1 teaspoon sugar
- salt as required
For Assembly:-
- ¼ cup green coriander chutney
- ¼ cup sweet tamarind chutney
- 400 gms yogurt (whisked well)
- ½ cup onions (finely chopped)
- ¼ cup coriander leaves (finely chopped)
- Roasted cumin powder as required
- Chaat masala as required
- Red chili powder as required
- Fine Sev as required
- Lemon juice as required
Instructions
- Clean, wash and soak moong dal in enough fresh water for 2-3 hours
- Drain the water and grind moong dal along with grated ginger, green chili and cumin seeds to smooth paste without using any water.
- Transfer it into the bowl , add soda and little salt. Whisk well to form batter of thick pouring consistency. Add few tablespoons of water if required. Do not add to much water at a time or else batter will be too thin.
- Combine warm water, salt and sugar in a large bowl
- Heat enough oil in deep pan or kadhai
- Once the oil is hot, carefully drop the spoonful of batter and deep fry on medium high heat until light golden and crisp.
- Drain on to absorbent paper and add the fried dumpling to warm water mixture. Allow it to soak for 45 minutes.
- Repeat the same for remaining batter.
- After 45 minutes or at the time of serving, squeeze the pakodi (dumplings) to drain off the excess water.
Assembly of Chaat:-
- Add rock salt and little water( if yogurt is too thick) to the yogurt and mix well.
- Arrange the squeezed dumplings on the serving plate, slightly press them to crush it a bit.
- Sprinkle the required amount of lemon juice on the pakodis.
- Pour green chutney and tamarind chutney over it.
- Pour whisked yoghurt, sprinkle roasted cumin powder, chaat masala, red chili powder, chopped onions, fine sev and coriander leaves. Serve immediately.
Renuka Sharma
Hi...I tried this last evening...my family lovvved it. Awesome recipe...thanks for sharing
Regards,
Renuka
Vandana Sain
Looks delish!
Confused hence asking this question- your recipe says GREEN gram dal (Dhuli moong dal) but in one of your comments you mentioned Dhuli moong is yellow dal. Which dal to use Green moong or yellow moong?
Farrukh Aziz
Hi Vandana,
Green Gram dal is moong dal in english, but when its mentioned as split green gram, it is actually dhuli moong dal or split husked green gram (the yellow one). Hope, my explanation clears your confusion 🙂
Vandana Sain
Oh ok
All clear
Thanks
divya
May be a silly question. . but I need to ask.. dhuli moong is yellow moong dal? or is it halved green moong? Please reply ASAP I want to try it today or tomorrow.
Farrukh Aziz
Hi Divya - dhuli moong is yellow moong dal.
dixya | food, pleasure, and health
i have been craving for chaat for a while now..this looks perfect.
Nandita
Street food is a weakness of mine. This chaat looks so so tempting and gorgeous.. You have got my mouth watering. I will be making this very soon 🙂
Farrukh Aziz
Thanks Nandita 🙂
sumati
Hi could you please tell me what camera and lens you use to click such amazing photos? I love your blog. You are a master chef.
Farrukh Aziz
Hi Sumati,
I use Nikon D7000 with 50 mm f/1.8 G lens 🙂
ankita suman
Thank you for your wonderful and awesome recipes...can you please tell us the recipe of green chutney and sweet tamarind chutney...looking forward for your reply...thank you
Farrukh Aziz
Hi Ankita,
I have added the link for the tamarind and green chutney both in the post, you may have a look 🙂
ankita suman
Thank you so much...take care.