Moong Dal Badi | How to Make Mangori (Bari) | राजस्थानी मूंग दाल की बड़ी बनाने का एकदम परफेक्ट तरीका | Rajasthani Mangodi Recipe | How to make perfect Mangodi at home
राजस्थानी मंगोड़ी- बड़ियां , Moong Dal or Mung Lentil Badis or Mungodis (Mangodis) or Sun dried lentil dumplings. Indian cuisine has a wealth of sun dried recipes.
On cold winter days in dessert regions like Rajasthan when fresh veggies were not available, these tasty and nutrient - packed mangodis were cooked and added to dishes like dals, pulaos and even sabzis like Mangodi ki Dal, Palak Mangodi, Papad Mangodi ki sabzi and Methi Mangodi etc. Mangodis are not only handy but also super - tasty!Moong dal is very tasty, nutritious, easy to digest and protein packed.
Plus, these are vegan, gluten free, and vegetarian.
There are two types of mangodis /vadis – Moong Daal mangodi /Vadis/ bari (Yellow Lentil Nuggets) and Punjabi Vadi’s (Black Gram Nuggets). Punjabi vadis are made with black lentils /Urad daal and are spicy and bigger in size.
Moong daal mangodi /vadis are smaller in size, made from moong daal. Vadis are easily available in market but the quality and taste of home made vadis is always best. You can add spices of your choice into them.The size of mangodi depends on personal choice,some make it bigger like soya badis while some prefer smaller like chana daal. You can make as you prefer.
Mung Wadi are a type of wadi and are special dried lentil dumplings usually made with mung dal, but other dals (yellow, red, split green or Urad dal) can be used.
Store the dried moongodi in an airtight container / zip pouch for up to a year.
In our videos, you will find, detailed step by step recipes with tips and tricks and mistakes to avoid while cooking.
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