Mangodi Recipe - Sundried dumplings made out of split skinless green gram.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless (dhuli moong dal) (मूंगदाल धुली), Asafoetida (हींग)

Cuisine : Rajasthani

Course : Main Course_Veg


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

You can also find more Main Course_Veg recipes like Brinjal and Drumstick Coconut Masala, Singhi Aloo, Raw Banana with Greens, Mushroom malaidar. Or try out these recipes from Rajasthani Cuisine like Jaipur Ki Gajak, Gatta Curry, Mawa Burfi, Thikri Ki Dal.

Mangodi Recipe - How to make Sundried dumplings made out of split skinless green gram.


Prep Time : 3.30-4 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Medium


  • Split green gram skinless (dhuli moong dal) 2 cups

  • Asafoetida 3/4 teaspoon

  • Ginger paste 1 1/2 teaspoons

  • Green chilli paste 1 1/2 teaspoons

  • Oil to grease


Step 1

Wash and soak the dal overnight. Drain and then grind it to a smooth paste without using water. Transfer the paste into a bowl. Add asafoetida, ginger and green chilli pastes and mix well.

Step 2

Grease a tray or a thali. Put the mixture in a piping bag and press out small dumplings onto the greased thali. You can do this using your fingers too. Sun dry the mangodis for a day or two or till completely dry.

Step 3

When cooled store them in an air tight container and use as required.

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