Moong Dal Mangodi
by Tarla Dalal
moong dal mangodi recipe | Rajasthani moong dal wadi | how to make moong dal mangori | non fried mangodi | with 18 amazing images.
moong dal mangodi is very tasty, nutritious and easy to digest and is rich in protein. Learn how to make moong dal mangodi recipe | Rajasthani moong dal wadi | how to make moong dal mangori | non fried mangodi |
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. Mangodis are not only handy but also super-tasty!
On cold winter days in dessert regions like Rajasthan when fresh veggies might not be available, these tasty and nutrient-packed Rajasthani moong dal wadi 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.
Tips to make moong dal mangodi: 1. Instead of green chilli paste you can add red chilli flakes. 2. Cover the thali using a muslin cloth to prevent the mangodi from dust and dirt.
Enjoy moong dal mangodi recipe | Rajasthani moong dal wadi | how to make moong dal mangori | non fried mangodi | with detailed step by step photos.
Moong Dal Mangodi recipe - How to make Moong Dal Mangodi
Preparation Time: Cooking Time: Total Time:
Makes 1.75 cups
For Moong Dal Mangodi
1 cup yellow moong dal (split yellow gram)
1/2 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
salt to taste
For moong dal mangodi
- For moong dal mangodi
- To make {span class="bold1"}moong dal mangodi{/span}, clean, wash and soak the moong dal for for 6 to 8 hours. Drain and keep aside.
- Grind the moong dal to a smooth paste without using any water.
- Add the asafoetida and ginger-green chili paste and mix well.
- Put the mixture in a piping bag and cut a small tip.
- Now pipe out small dots on a big thali.
- Keep the mangodis in the sun for 2 days or until the mangodis dry out completely.
- Store {span class="bold1"}moong dal mangodi{/span} in an air-tight container or use as required.
- You can also pipe the moong dal mixture through a 'chakli' or a thick 'sev' press.
- Urad dal (split black lentils) can be used instead of moong dal for the above recipe.
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what is moong dal mangodi made of ?
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what is moong dal mangodi made of ? See below image of list of ingredients for moong dal mangodi.
soaking yellow moong dal
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This is what yellow moong dal looks like. Yellow moong dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest.
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Put the yellow moong dal in water and wash it. You can see the dirt. This will require you to change the water 2 to 3 times till you get clean water.
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The moong dal is now clean.
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Cover and soak the dal in warm water for at least 2 hours.
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This is what the soaked yellow moong dal looks like.
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Drain.
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keep aside.
making moong dal mangodi
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Put the soaked and drained moong dal in a mixer. Note that on soaking 1 cup moong dal we get 2 cups.
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Grind the moong dal to a smooth paste without using any water.
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Put the moong dal paste in a bowl.
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Add 1/2 tsp asafoetida (hing).
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Add 2 tsp ginger-green chilli paste.
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Add salt to taste. We added 1/4 tsp salt.
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Mix well.
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Put the mixture in a piping bag.
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Cut a small tip of the piping bag.
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Now pipe out small dots on a big thali or a baking tray.
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Keep the mangodis in the sun for 2 days or until the mangodis dry out completely.
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Store moong dal mangodi in an air-tight container or use as required.
tips to make moong dal mangodi
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Instead of green chilli paste you can add red chilli flakes.
- Cover the thali using a muslin cloth to prevent the mangodi from dust and dirt.
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Moong Dal Mangodi is rich in Folic Acid, Protein, Vitamin B1, Magnesium, Fibre.
- Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 80% of RDA.
- Protein : Protein is required for the managing the wear and tear of all cells of the body. Have protein rich Indian foods like paneer, curd, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 51% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 50% of RDA.
- Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 36% of RDA.
- Fiber : Dietary fiber reduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 38% of RDA.
| Energy | 398 cal |
| Protein | 28 g |
| Carbohydrates | 68.5 g |
| Fiber | 9.4 g |
| Fat | 1.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 56 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2.7 mg |
| Vitamin C | 0 mg |
| Folic Acid | 160 mcg |
| Calcium | 85.7 mg |
| Iron | 4.5 mg |
| Magnesium | 126.9 mg |
| Phosphorus | 5.1 mg |
| Sodium | 31.1 mg |
| Potassium | 1314.3 mg |
| Zinc | 3.2 mg |
Super simple and super tasty! Long lasting too! Everyone loves it
Used in a lot of Rajasthani recipes.