mangodi recipe - how to make Mangodi
mangodi recipe Mangodi is a pakoda or wadi like snack made with a batter of soaked and spiced mangodi. The batter is piped out as small items, sun-dried and preserved in hermetic containers.
On chilly winter days in dessert areas like Rajasthan when recent veggies won't be obtainable, these tasty and nutrient-packed mangodis are deep-fried and added to dishes like dals, pulaos and even subzis like Mangodi ki Dal , Palak Mangodi , Papad Mangodi ki Subzi and Methi Mangodi . Mangodis should not solely helpful but in addition super-tasty!Add your personal word
mangodi Mangodi recipe - how to make Mangodi
1/2 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
oil for greasing
Technique
- Clear, wash and soak the mangodi for for six to eight hours. Drain and preserve apart.
- Grind the mangodi to a easy paste with out utilizing any water.
- Add the asafoetida and ginger-green chili paste and blend effectively.
- the combination in a piping bag fitted with plain nozzle and pipe out small dots on a greased thali.
- Maintain the mangodis within the solar for two days or till the mangodis dry out utterly.
- Strore in an air-tight container.
- Use as required.
- You may also pipe the mangodicombination by a 'chakli' or a thick 'sev' press.
- Urad dal (cut up black lentils) can be utilized as an alternative of mangodi for the above recipe
this video from Jaya's Recipe
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