Whole Moong Dal and Sago Pakoras 

This is a very simple and easy-to-make savoury snack and perfect for evenings. The crispy texture outside and the wonderful look of these pakoras is very appealing along with the good taste. This is surely an addictive and yummy snack.

Let’s learn how to make these pakoras…


  • 1 cup of soaked whole green gram/whole moong dal
  • 1/2 cup of soaked sago
  • 2 tbsp of rice flour
  • 1 tsp of cumin seeds
  • 1 inch ginger
  • 10 to 12 green chillies
  • 1 big onion finely chopped
  • 3 tbsp of chopped coriander leaves
  • 3 tbsp of chopped curry leaves
  • 2 tbsp of fresh coconut
  • Salt to taste
  • Oil for deep frying


1. Wash and soak moong dal with enough water for minimum 6 to 8 hrs or overnight. Soak the sago and keep it aside.

2. After soaking, drain water from moong dal and take it in a blender and to it add cumin seeds, ginger, coconut, green chillies and salt.

3. Blend it to a coarse paste without water. The paste should be thick.

4. Transfer the paste to a bowl and add soaked sago, onions, rice flour, coriander leaves and curry leaves. Mix well.

5. Heat oil in a wok, when the oil is hot, drop small amounts of batter with your fingers and fry on sim to medium flame until it turns crisp on all sides.

6. Once done, remove pakoras using slotted ladle and drain on paper towel. Then serve with green chutney or with a simple ketchup.


Adjust the spice levels according to your taste.

The above quantity will give you moderate spicy pakoras.

Always fry pakoras or fritters on a sim to medium flame so that the inside batter is cooked well.

Sago can be soaked in sour curds for better taste.

Make sure that the pakoras are not fried to dark brown colour, otherwise the sago in the pakoras will be hard to eat.




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