Mangauri or Moong Dal Badi Recipe

 
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Mangauri or Moong Dal Badi
  • Recipe Servings: 6
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Difficult

Leave these lentil bites to dry after shaping them and store them for additional crunch and flavor to any vegetable dish.

Ingredients of Mangauri or Moong Dal Badi

  • 6 cups (1 kg) split Green Gram (dali hui moong ki daal) - soaked overnight
  • 1 1/2 tsp heeng

How to Make Mangauri or Moong Dal Badi

  • 1.Rub the dal and wash off the skin.
  • 2.Grind it to a fine paste on a grinding stone or a food processor.
  • 3.Leave to rest, covered for 4-5 hours.
  • 4.Soak the heeng in a little water to dissolve.
  • 5.Beat the ground lentils till fluffy, and add the heeng to it.
  • 6.Make the badis: drop equivalent to about 1 Tbsp of batter on to the cloth till all the batter is used.
  • 7.These have to be left to dry out in the sun. When the top seems quite dry, try to pullout a badi. If it comes clean off the cloth, turn the cloth over, so that the bottom is exposed for drying.
  • 8.When dry, pull all the badis off the cloth, pack them in polythene bags, seal and store.

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