Mangodi

Ingredients 

• 2 cups split green gram skinless (dhuli moong dal)
• 3/4 teaspoon asafoetida
• 1 1/2 teaspoons ginger paste

Method

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

Nutrition Info