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Author Notes: Sold all over India on hand carts, mung bean fritters are easy to make and crunchy bites. You never quite know how many you've had. —Annada Rathi
- 1 cup yellow, hulled, split mung bean
- 1/2 cup diced cilantro
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 2 cups vegetable oil for frying
- Soak mung beans in 3 cups water for 5-6 hours. Drain the water.
- Put the soaked beans in the blender followed by the rest of the ingredients, except the oil. Blend the mixture coarse. Add a little bit of water to facilitate blending.
- Heat oil in a wok. I am not used to measuring the oil temperature with a thermometer. The trick to check if the oil is ready to is to drop a small piece of the batter in the oil after it's been heating for 5 minutes at medium heat. If the piece of batter hits the bottom and rises up right away, it means the oil is ready.
- Take a teaspoonful of batter and pour it carefully into the oil. Fry till the fritters become golden brown, the color of donuts.
- Serve hot with cilantro chutney and/or dates and tamarind chutney.