Mungode – Split moong bean fritters

The best snack to have when it rains.

Mungode are small sized round(ish) fritters made from dhuli moong daal (skinned and split green gram beans) and are best served with hot tea on a rainy day. I, however, am forever ready to make and eat them. You can team it up with a spicy chutney and serve it along with cold beer in summers, or serve them hot in winters. I never get tired of making mungodas and prepare it so often that all my friends have had it atleast once.

Trivia

Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in colour when their skins are removed.Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste.

Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Kerala, whole mung beans are commonly boiled to make a dry preparation often served with rice gruel (kanji). Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal.

Source: Wikipedia

Mungode – Split moong bean fritters

Ingredients

• Moong dal (Split and skin removed Indian green grams) 2 cups
• Onion 3 large, finely cut
• Ginger 2 Tbsp (Grated)
• Green Chile 3 (seeded and finely cut)
• Coriander 1 bunch (chopped)
• Salt to taste
• Oil for frying

Method

Serving Suggestion

Serve with tomato sauce or a chutney of your choice along with a cup of hot tea.

[mc4wp_form]

The monsoon snack recipe challenge