Mix dal bhajiya|mix dal pakoda recipe|dal bhajiya premix
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Mix dal bhajiya|mix dal pakoda recipe|dal bhajiya premix

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Mix dal bhajiya|mix dal pakoda recipe|dal bhajiya premix:step by step instructions with images, this bhajiya is very popular Indian snacks which is crispy, chewy and soft from inside.

These dal bhajiya is also known as dal pakoda, dal vada or mangode, it is fried and crispy snacks made with the mixture of different lentils, flavoured with spices, ginger, garlic, chillies and then fried in oil.

To make the work easier I present you very easy to make mix dal bhaiya premix, prepare a big batch of it so that whenever you want to make bhaiya you don’t need to spend hours in the kitchen grinding soaked lentils then mixing then frying.

This bhajiya premix is a life-saver especially for the last-minute guest or during Ramadan.

Many premix are available in market but in this homemade premix it has the mixture of 5 dals. It is extra crispy and delicious. If you are purchasing premix powder then go for Tata vada premix it is good but has very less quantity.

I have shared both the ways that is onion and garlic version and non-onion and garlic version. you can prepare both ways or any one way you like.

This recipe is gluten free, vegan, crispy, delicious and perfect for monsoons and winters. Try this bhajiya with cilantro yogurt chutney and chai or coffee.

I hope you will give it a try and like it.☺️

HindiEnglish
धुली मसूर दालSplit washed red lentil
धुली उरद दालSplit washed black gram
चना दालBengal gram split and skinned
मटर दालSplit peas
मूँग दालYellow split gram
5 dal/lentils name in Hindi & English used in making bhajiya premix

Quick jump:

How to make dal bhajiya premix

  • In a plate add dhuli masoor dal, dhuli urad dal, chana dal, matar dal and moong dal. mix all the dal.
  • Pick out any dirt or any rock that might be present in the lentils.
  • Now add lentil to the blending jar and blend it at high speed until it turns into powder form. I have grinned the lentil in two portion so that it is powdered nicely.
Mix dal bhajiya|mix dal pakoda recipe|dal bhajiya premix
Mix dal bhajiya|mix dal pakoda recipe|dal bhajiya premix
  • Mix dal bhajiya premix is ready. Isn’t very easy to make?
  • Now, if you want to store it then store it in an dry and clean airtight container or continue with the further steps to make delicious mix dal bhajiya.

How to make mix dal bhajiya

  • Add dal bhajiya premix to a bowl and add little by little water in it and then mix. Don’t add all the water at once otherwise the mixture will become runny.
  • I started with 1 cup water to mix 1 1/4 cup bhajiya premix and at last 1 tablespoon water was left, I can’t tell you the exact amount the water but the consistency of the batter should neither be runny or too much thick, we need medium consistency.
  • Cover it and let the mixture rest for 3 to 4 hours. After 3 to 4 hour the bhajiya mixture will become thick as lentil will soak up the water.
  • So add little water in it (as required), you can check the consistency of the batter by dropping it off from the finger, it should not be runny or it should not be sticky it should drop smoothly into small chunks.
Mix dal bhajiya|mix dal pakoda recipe|dal bhajiya premix
Mix dal bhajiya|mix dal pakoda recipe|dal bhajiya premix
  • Add chopped coriander, chopped green chilli, crushed coriander seeds, salt, red chilli powder, asafoetida(hing), gram flour(besan), mustard oil and ENO.
  • Mix it nicely.
  • If you don’t eat onion and garlic then you don’t need to go with further, fry it oil and enjoy.
  • For onion garlic version, add chopped onion and ginger garlic paste. Mix it well and your bhajiya batter is ready.
  • Heat the refined oil or canola oil in kadhai or deep bottom pan, when the oil is medium hot then start dropping off small amount of batter with your fingers in the oil.
  • Make sure to leave little space between the bhajiya while dropping off the batter and don’t overcrowd the kadhai otherwise you may find difficulty in flipping.
  • Fry it until golden brown and crisp, drain off excess oil and transfer it over a plate lined with tissue paper.

Top tips

  • Use the same measurement of all the dal, if you increase or decrease the amount of dals or lentil then your bhajiya taste and texture may be different from this and you will not get the same results.
  • Rest the bhajiya batter for at least 3 to 4 hours this steps helps to make more fluffy and light bhajiya.
  • The consistency the batter plays the important role of the batter is runny or too much thick then bhajiya will absorb oil and will be wet from inside.
  • If the bhajiya batter is runny then add little besan or gram flour in it and if the bhajiya batter is thick then add little water in it to get the right consistency.
  • Don’t cook bhajiya at high flame as it will become golden brown from outside and uncooked from inside, cook it at low to medium flame.
  • ENO can be substituted with baking soda.
  • Mix dal bhajiya premix can be stored for 6 to 7 months in an airtight container in refrigerator.

Checkout the mix dal bhajiya recipe video on YouTube.

Other recipes you might like

Potato stuffed bread pakoda

Cheese corn nuggets

Potato bread roll

Mirchi vada

Vegan potato balls

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Recipe card

Yield: 4 serving

Mix dal bhajiya|mix dal pakoda recipe|dal bhajiya premix

Mix dal bhajiya|mix dal pakoda recipe|dal bhajiya premix

This dal bhajiya is fried and crispy snacks made with the mixture of different lentils, flavoured with spices, ginger, garlic, chillies and then fried in oil. This bhajiya is perfect for monsoons and winters.

Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes

Ingredients

Bhajiya premix powder

  • 1 cup matar dal
  • 1/4 cup dhuli urad dal
  • 1/2 cup dhuli moong dal
  • 1/2 cup chana dal
  • 1/3 cup red masoor dal 

Dal bhajiya

  • 1 1/4 cup dal bhajiya premix
  • Water (as required)
  • 1/3 cup chopped coriander leaves 
  • 2 chopped green chilli 
  • 1/2 teaspoon crushed coriander seeds 
  • 2 teaspoon salt
  • 1 teaspoon red chilli powder 
  • 1/8 teaspoon asafoetida 
  • 2 tablespoon gram flour (besan)
  • 2 teaspoon mustard oil
  • 1/2 teaspoon ENO
  • 1 medium onion chopped 
  • 1 teaspoon ginger garlic paste 

Instructions

Dal bhajiya premix

    1. In a plate add 1/3 cup dhuli masoor dal, 1/4 cup dhuli urad dal, 1/2 cup chana dal, 1 cup matar dal and 1/3 cup dhuli moong dal. mix all the dal.
    2. Pick out any dirt or any rock that might be present in the lentils.
    3. Now add lentil to the blending jar and blend it at high speed until it turns into powder form. I have grinned the lentil in two portion so that it is powdered nicely.
    4. Mix dal bhajiya premix is ready. now, if you want to store it then store it in an dry and clean airtight container or continue with the further steps to make delicious mix dal bhajiya.

How to make bhajiya

    1. Add 1 1/4 cup dal bhajiya premix to a bowl and add little by little water in it and then mix. Don’t add all the water at once otherwise the mixture will become runny.
    2. I started with 1 cup water to mix 1 1/4 cup bhajiya premix and at last 1 tablespoon water was left, I can’t tell you the exact amount the water but the consistency of the batter should neither be runny or too much thick, we need medium consistency.
    3. Cover it and let the mixture rest for 3 to 4 hours. After 3 to 4 hour the bhajiya mixture will become thick as lentil will soak up the water.
    4. So add little water in it (as required), you can check the consistency of the batter by dropping it off from the finger, it should not be runny or it should not be sticky it should drop smoothly into small chunks.
    5. Add 1/3 cup chopped coriander, 2 chopped green chilli, 1/2 teaspoon crushed coriander seeds, 2 teaspoon salt, 1 teaspoon red chilli powder, 1/8 teaspoon asafoetida(hing), 2 tablespoon gram flour(besan), 2 teaspoon mustard oil and 1/2 teaspoon ENO.
    6. Mix it well.
    7. If you don’t eat onion and garlic then you don’t need to go with further, fry it oil and enjoy.

    Onion garlic version:

      1. add 1 medium chopped onion and 1 teaspoon ginger garlic paste. Mix it well and your bhajiya batter is ready.
      2. Heat the oil in kadhai or deep bottom pan, when the oil is medium hot then start dropping off small amount of batter with your fingers in the oil.
      3. Make sure to leave little space between the bhajiya while dropping off the batter and don’t overcrowd the kadhai otherwise you may find difficulty in flipping.
      4. Fry it until golden brown and crisp, drain off excess oil and transfer it over a plate lined with tissue paper.
      5. Serve the mix dal bhajiya or mix dal pakoda with dahi dhaniya chutney and chai.

Notes

  • Use the same measurement of all the dal, if you increase or decrease the amount of dals or lentil then your bhajiya taste and texture may be different from this and you will not get the same results.
  • Rest the bhajiya batter for at least 3 to 4 hours this steps helps to make more fluffy and light bhajiya.
  • The consistency the batter plays the important role of the batter is runny or too much thick then bhajiya will absorb oil and will be wet from inside.
  • If the bhajiya batter is runny then add little besan or gram flour in it and if the bhajiya batter is thick then add little water in it to get the right consistency.
  • Don’t cook bhajiya at high flame as it will become golden brown from outside and uncooked from inside, cook it at low to medium flame.
  • ENO can be substituted with baking soda.
  • Mix dal bhajiya premix can be stored for 6 to 7 months in an airtight container in refrigerator.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 253mgCarbohydrates: 40gFiber: 14gSugar: 7gProtein: 15g

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