Methi Mangodi


Added to 100 cookbooks
This recipe has been viewed 13696 times

Mangodis are sun-dried grape sized dumplings made from soaked and ground moong dal or sometimes from urad dal. Due to scarcity of vegetables, the ingenious Rajasthanis use different forms of pulses to whip up healthy and tasty meals. Mangodis or moong dal badis are often used to rustle up several tasty and mouth-watering recipes. Fenugreek tossed mangodis is one such delightful recipe. Serve this subji with hot phulkas and a spicy mango pickle.

Add your private note

Preparation Time: 
Cooking Time: 
Serves 4.
Show me for servings


  1. Add salt and ½ teaspoon turmeric powder to the methi leaves and keep aside for 5 minutes. Squeeze out all the water and wash the methi leaves very well. Keep aside.
  2. Heat the oil in a pressure cooker and add the cumin seeds.
  3. When the seeds crackle, add the ginger-green chilli paste and stir for a few seconds.
  4. Add the mangodi and sauté for 2 to 3 minutes.
  5. Add the methi and sauté for 5 to 7 minutes over a slow flame.
  6. Add the coriander powder, milk, curds, sugar, ½ teaspoon of turmeric powder, salt and ½ cup of water and bring to a boil while stirring continuously.
  7. Pressure cook for 1 to 2 whistles or until the mangodis are soft and cooked.
  8. Serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
Methi Mangodi has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Ga-Ga about Bananas!

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email