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Baked Mung Dal Fritters

Baked Mung Dal Fritters

These crispy fritters make a great appetizer, they are baked and full of flavors from India!
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer
Cuisine Indian
Servings 6


  • Blender
  • Baking sheet lined with parchment paper or a silicone mat.



  • 1 cup yellow lentils
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • Pinch cayenne or chili powder
  • 1 tbsp grated ginger
  • 1 tsp sea salt
  • 1 tsp raw sugar
  • 1 tsp baking powder
  • 2 tsp vegetable oil
  • 1/2 cup water
  • 2-3 minced garlic cloves
  • 1.5 cup minced greens (kale, Swiss chard, etc.)
  • 1/2 cup finely chopped cilantro
  • 1/2 cup chopped red or green onions

Mint Chutney

  • 1/2 cup minced fresh mint
  • 1/2 cup chopped cilantro
  • 2 tsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp sugar
  • 1 tbsp vinegar (white or apple cider)
  • 1/4 cup water


Soak lentils

  • Cover the mung dal with warm water and soak for 30 minutes to an hour.
    Soaked yellow lentils
  • Drain and set aside

Prepare the fritters

  • Preheat oven to 425 F
  • Place the soaked lentils, the spices (ginger, cayenne, turmeric, salt, garam masala), water, oil, and baking powder in a blender and blend until smooth.
    Mung dal spices
  • Pour the mixture into a large bowl and fold in the chopped cilantro, onion, greens, and minced garlic.
  • Line a baking tray with parchment paper or a silicone mat.
  • Using 2 tablespoons or a large ice cream scoop, make small mounds spaced apart.
    lentil fritters on baking sheet
  • Bake 20 minutes until the edges are golden.
  • Cool off.

Prepare Mint chutney

  • Add fresh mint, cilantro, salt, sugar. lemon juice, vinegar, and water to a food processor and pulse until the sauce is smooth.


The recipe makes 15 fritters that can be served with other dipping sauces like marinara, ranch, sweet chili, etc.
Keyword dairy-free, gluten-free
Tried this recipe?Let us know how it was!