Recipe Finder
select deselect select deselect
You are here: Home » Recipes» Mangauri or Moong Daal Badi
 
Mangauri or Moong Daal Badi

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


CHEF´S NAME : Niru Gupta
Difficulty Level : Difficult
Servings :
cook Time : 5 hours 30 mins
 
Rating		 :
print
INGREDIENTS
  • 6 cups (1 kg) split Green Gram (dhuli hui moong ki daal) - soaked overnight

    1 1/2 tsp heeng
 
METHOD:
Rub the daal and wash off the skin.

Grind it to a fine paste on a grinding stone or a food processor.

Leave to rest, covered for 4-5 hours.

Soak the heeng in a little water to dissolve.

Beat the ground lentils till fluffy, and add the heeng to it.

Make the badis: drop equivalent to about 1 tbsp of batter on to the cloth till all the batter is used.

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.

When dry, pull all the badis off the cloth, pack them in polythene bags, seal and store.




 


                    Please login!