Gujarati Gota recipe | moong dal bhajiya | moongdal pakoda | mung dal vada recipe - Nehas Cook Book (2024)

For moongdal gota

• ▢ 1.5 cup soaked moong dal
• ▢ ½ tsp turmeric powder
• ▢ 3 medium size or 500 grm boiled potatoes
• ▢ 2 tbsp green chilli paste
• ▢ 1 tsp ginger paste
• ▢ Salt to taste
• ▢ 1 tsp garam masala
• ▢ ½ tsp black pepper powder
• ▢ 2 tbsp lemon juice
• ▢ 2 tbsp powder sugar
• ▢ ½ soaked poha
• ▢ ½ cup coriander leaves
• ▢ Oil for deep frying

For khatti-meethi chutney

• ▢ ¼ cup soaked dates
• ▢ ¼ cup soaked tamarind
• ▢ Salt to taste
• ▢ 1 tsp red chilli powder
• ▢ ½ tsp black salt
• ▢ 1 tsp ginger powder
• ▢ 1 tsp jeera powder
• ▢ 2 tbsp sugar or jaggery
• ▢ 2 tbsp chopped onion
• ▢ Some coriander leaves
• ▢ Water as required

Making moongdal gota

• Wash and soak moong dal for 4 hrs or till dal is properly soaked.

• Discard water and add moong dal into the mixture jar.

• Also, add salt and some water. grind it into a smooth and thick batter.

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• Take out batter into mixing bowl and add turmeric powder to it.

• Then whisk it for 3-4 minutes until it becomes light and fluffy. Keep it aside.

• For the masala, In a mixing bowl mash boiled potatoes. then add green chili paste, ginger paste, salt, garam masala, black pepper powder, lemon juice, powder sugar, soaked poha, and coriander leaves. mix well.

• Aloo masala is ready. Make a round shape ball from the masala and make it all into the same way.

• Whisk the batter once again & further coat the masala with the moong dal batter.

• Add coated balls in hot oil for deep frying, deep fry in hot oil on medium flame until they are crispy & golden brown.

• Now drain off over wire rack and fry all vada into the same way.

• Enjoy moongdal gota with lemon juice, fried chili and onion slices.

Making khatti-meethi chutney

• Soaked date and tamarind in hot water till they become soft.

• Then add soaked date-tamarind with water into the mixture jar.

• Now add salt, red chili powder, black salt, ginger powder, jeera powder, and sugar. grind it into a smooth paste.

• Then sieve date-tamarind chutney paste. Store chutney pastes into airtight container.

• Take ½ cup of chutney paste into a mixing bowl; add chopped onion and coriander leaves in it.

• Add required water to the liquid consistency of the chutney.

• Serve chutney with moong dal gota.

• Grind moongdal into a smooth paste.
• do not add more water while grinding dal.
• whisk batter into one direction so air particles incorporate into the batter and it becomes light and fluffy.
• the batter is medium thick and pouring consistency like bhajiya batter.
• add only 1-2 tsp besan if the batter is slightly thin.
• masala taste like batter when it is slightly spicy.
• lemon juice and sugar give chatpata taste to masala.
• fry gota on medium flame.
• store chutney paste in an air-tight container up to 6 months in the freezer.