Moong Dal Mangodi


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Moong Dal Mangodi is a pakoda or wadi like snack made with a batter of soaked and spiced moong dal. The batter is piped out as small pieces, sun-dried and preserved in airtight containers.


On cold winter days in dessert regions like Rajasthan when fresh veggies might not be available, these tasty and nutrient-packed mangodis are deep-fried and added to dishes like dals, pulaos and even subzis like Mangodi ki Dal , Palak Mangodi , Papad Mangodi ki Subzi and Methi Mangodi . Mangodis are not only handy but also super-tasty!

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Moong Dal Mangodi recipe - How to make Moong Dal Mangodi

Preparation Time:     Makes 1 servings
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Method
  1. Clean, wash and soak the moong dal for for 6 to 8 hours. Drain and keep aside.
  2. Grind the moong dal to a smooth paste without using any water.
  3. Add the asafoetida and ginger-green chili paste and mix well.
  4. Put the mixture in a piping bag fitted with plain nozzle and pipe out small dots on a greased thali.
  5. Keep the mangodis in the sun for 2 days or until the mangodis dry out completely.
  6. Strore in an air-tight container.
  7. Use as required.

Tips
  1. You can also pipe the moong dal mixture through a 'chakli' or a thick 'sev' press.
  2. Urad dal (split black lentils) can be used instead of moong dal for the above recipe.


RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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Reviews

Moong Dal Mangodi
5
 on 16 Apr 13 09:59 AM


Used in a lot of Rajasthani recipes.