Mangaudi (Moong Dal Vadi) Recipe

Cooking Directions

• STEP 1.Soak moong dal for a few hours and grind it into a smooth paste.
• STEP 2.Shape the paste into small discs and sun-dry them until they become firm and crispy.
• STEP 3.Alternatively, deep-fry the discs until golden brown and crispy.
• STEP 4.Store the Mangaudi in an airtight container for future use.
• STEP 5.To use, either deep-fry them again or add them directly to curries or other dishes.

Cooking Tips

• Make sure to grind the moong dal into a smooth paste to get the right texture for the vadi.
• If sun-drying the vadi, place them in a sunny spot for a few days until they are completely dry and firm.
• When deep-frying the vadi, make sure the oil is hot enough to ensure they cook evenly and become crispy.
• You can add spices like red chili powder, turmeric, or cumin seeds to the moong dal paste for added flavor.
• Mangaudi can be stored for several weeks in an airtight container.

Storage and Serving

• Store the Mangaudi in an airtight container in a cool and dry place.
• Serve Mangaudi as a snack with chutney or dip.
• Add Mangaudi to curries, sabzis, or pulao to enhance the flavor and texture.
• You can also crumble Mangaudi and use it as a topping for salads or chaats.