Soy-Free Daal Bhajia
Say hello to your new favorite snack with this Soy-Free Daal Bhajia recipe—a crispy, golden, and flavor-packed treat that's perfect for every occasion! Made with split yellow moong dal, aromatic spices like cumin and turmeric, and a touch of rice flour for an irresistibly crunchy texture, this recipe fuses traditional Indian flavors into bite-sized delights. What sets this version apart is its entirely soy-free composition, catering to those with dietary restrictions without sacrificing taste. These fritters are easy to whip up with a handful of pantry staples after soaking the dal and blending it into a coarse batter. Serve them piping hot with tangy tamarind chutney or refreshing mint dip for an appetizer that’s sure to impress. Quick, crispy, and utterly delicious—Soy-Free Daal Bhajia will quickly become a go-to for snack lovers! Keywords: Soy-Free Daal Bhajia, Indian fritters recipe, moong dal snacks, crispy appetizers, gluten-free option.
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Recipe Information
Ingredients
- 1 cup Split yellow moong dal
- 1 medium, finely chopped Onion
- 2 finely chopped Green chili
- 1 inch, grated Ginger
- 0.5 cup, chopped Cilantro leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 0.5 teaspoon Baking soda
- 2 tablespoons Rice flour
- 0.5 cup Water
- 2 cups, for frying Vegetable oil
Instructions
Rinse the split yellow moong dal thoroughly under running water. Soak it in enough water for about 1.5 to 2 hours.
Once soaked, drain the water entirely and transfer the dal to a blender. Add the grated ginger and about 1/4 cup of water. Blend until you have a slightly coarse batter. It should be thick, not runny.
Transfer the batter to a mixing bowl. Add the finely chopped onion, green chili, cilantro leaves, cumin seeds, turmeric powder, red chili powder, asafoetida, salt, baking soda, and rice flour. Mix all the ingredients thoroughly.
If the mixture feels too thick, gradually add water a tablespoon at a time to adjust the consistency. The batter should be thick enough to hold its shape when dropped in oil.
Heat the vegetable oil in a deep pan or wok over medium heat. To check if the oil is hot enough, drop a small portion of the batter into the oil. If it rises to the surface without browning too quickly, the oil is ready.
Using a spoon or your fingers, carefully drop small portions of the batter into the hot oil. Fry them in batches without overcrowding the pan.
Fry the bhajias until they are golden brown and crispy, turning occasionally to ensure even cooking. This should take about 5-7 minutes per batch.
Using a slotted spoon, remove the bhajias from the oil and drain them on paper towels to absorb the excess oil.
Serve the Soy-Free Daal Bhajias hot with mint chutney or tamarind sauce as a dipping sauce.
Nutrition Facts
Calories |
4488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 422.9 g | 542% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 10.2 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3674 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
