Whole Moong Pakoda (Green Lentil Fritters)

Here is what I do with my leftover Pesarattu batter – Fritters!

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Sprinkle 3 tbsp rice flour per 1 cup of  leftover batter and mix well. Add a pinch more salt and red chilli powder (optional) and stir together. This will make the batter thicker and help make crisp fritters.

Heat a large frying pan with around 2 inches of oil over medium heat to 350 F (don’t have a thermometer? this takes around 7-8 minutes usually).

Use a spoon and drop spoonfuls of batter into the oil. Fry on one side until golden brown(3-4 minutes) turn it over and cook over on the other side for another 2-3 minutes.

Transfer them to paper towels and let absorb any excess oil and serve warm.

It is crispy on the outside, soft and fluffy on the inside and makes a great snack with evening coffee or tea.

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