Homemade Mangodi

Why should we prepare Homemade Mangodi if we can outright purchase them from the market? First, let me tell you what Mangodi is. It is a sun-dried marble-sized granule prepared from soaked and grinded daals (lentils). Generally yellow moong daal or white urad daal is used to prepare homemade mangodi. They are part of a gravy based traditional dish popular largely in Rajasthan and Gujarat. Here, mangodis are sometimes paired with potatoes too. (Mangodi ki subzi)

Mangodi ki sabji with homemade mangodi

During the summer season in the desert areas of Rajasthan and Gujarat, the availability of vegetables was scarce – Mangodis used to be the replacement for vegetables. As preparing mangodi was completely manual, it used to be done in groups. Two or three kg daal used to be soaked overnight in one house and the next day, after grinding it, all neighborhood women used to gather and help in preparing them while chattering, gossiping and sometimes singing folk songs. Each day the same routine would be followed, albeit, in a different house. Years back I had witnessed the same at my parent’s house. I was always amazed at this whole activity during those winter, sunny, days. Yes, mangodis are prepared during the winter season as sun heat is required for drying. So, tolerating sun heat for 1-2 hours is possible only in cold weather. Those neighboring aunts continuously preparing hand-drawn mangodis on our terrace used to be so efficient that every single mangodi used to be of the same size! Till today I am not able to create this wonder. So, I follow a shortcut method by using a piping bag, and my job is done quickly.

homemade mangodi

Interestingly, preparing mangodi is also a part of many traditions followed during the marriage ceremony. Can’t say what is the significance, but It was done by my aunts during my and my cousin’s marriages. Once mangodis dry completely, they are distributed among the neighbours. Probably a symbol of an old tradition trying to message the marrying girl that she should continue the same at her house also and keep harmonious relations with neighbours.

homemade mangodi

Homemade Mangodi

Nowadays, very few prepare homemade mangodis as they are easily available in shops. But definitely, you can’t beat the authenticity of homemade ones! I did with just one cup of yellow moong daal as I lack the patience and strength of preparing a big batch altogether. Some other day I will do some more…

Homemade Mangodi

Usually, mangodis are prepared on a clean plastic sheet greased with oil, so that it is easy to remove them after they dry up. Again, I went on an easy route and used butter paper. You can use anything of your choice.

An interesting fact is that adding salt is prohibited in grinded daal used for mangodi. My mother used to say that salt turns mangodi hard. I never tried to check this by preparing two batches – with and without salt – and always went ahead with the unsalted versionπŸ˜‰.

Usually, daal is soaked overnight, but if you forget to do so then soak it in the morning in warm water for 3 to 4 hours and keep daal covered till you grind it.

Homemade Mangodi

Ingredients:

Yellow moong daal 1 cup

Green coriander leaves 1/8 cup

Asafoetida 1/4 tsp

Water to soak daal

Dry red chiliesΒ  3-4

Process:

Take yellow moong daal in a bowl, wash it nicely 3-4 times and soak in sufficient water overnight.

By morning daal would be puffed up nicely. As daal is soaked and wet, it wouldn’t be difficult to grind it without water. If required, use 2-3 tbsp of water. We need a thick paste of daal –Β  otherwise, mangodis will not set firmly. After grinding, add the rest of the ingredients and mix everything nicely.

daal is ready to prepare mangodis

Spread a clean plastic sheet smeared lightly with oil or butter paper in sunlight. Keep some weight (books or kitchen boxes) around the edges of the butter paper or plastic sheet. Fill daal in a piping bag and cut a small hole. Keep piping marble-sized mangodis till daal gets over.

preparing homemade mangodis with piping bag

The upper layer of mangodis will be firm and dry within 3-4 hours if the sunshine is very bright. You can cover them with a thin sheet of cloth and let them dry for the whole day. Don’t try to remove them from the plastic sheet/butter paper immediately after you think they have dried. Let them dry for the second day also and by evening they will be dry enough to be removed from the sheet. Keep them in sun heat for 2-3 days more till mangodis are dry, light and airy. Fill them in an airtight container and use them whenever you desire a change in the menu from regular vegetable dishes.

Homemade Mangodi

Mangodi ki sabji with homemade mangodi

 

 

Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

81 thoughts on “Homemade Mangodi

  1. Thanks for placing the mangodis in context and sharing the wonderful history behind them. Food is such a connector across cultures and I enjoy learning about the background. πŸ™‚

    Happy New Year to you, Dee. I hope you and yours have a safe and happy 2021. πŸ™‚

    1. Thank you very much Lynette for going through the whole post ❀️
      I agree with you, it is nice to know different food cultures.
      Wishing you too a very happy new year and safe and healthy holiday season 🌲

    1. Thank you very much Radhika ❀️
      Mangodi and vadi is almost same though in Punjab vadi is a snack also.
      Its really simple to try and in case if in the morning no sunshine or no mood , daal ke pakode bana kar kha loπŸ˜πŸ˜‚

  2. We all love mangodi. Since the past few years I’ve been adding it to kadhi, pulao and various subzis. Adds texture and taste to every dish!

  3. I love mangodi 😍 though I always buy it from the market here, my mother used to make them at home but she also has started to use store bought. Thanks for sharing the recipe, the pictures look so goodπŸ˜ŠπŸ˜‹

    1. Thank you very much Samreen 😊❀️
      Now my mom also uses market bought, no more strength in old age.
      I felt doing in small batches is less tiring and if in the morning not in a mood to prepare Mangodi, to pakode bana kar kha lege😁

    1. Many many thanks Zeba for your lovely appreciation and going through the whole post ❀️😘
      Traditional cuisine and its history is indeed interesting.
      You too have a safe, healthy and prosperous New Year πŸŽ‰ 🎊

    1. Many many thanks Kamal ☺️😊
      Yes, they look like thick tiny papad 😁
      and you gave me a good idea of trying such small papad!!!
      Let me see if I can try this!

  4. I have never heard of Mangodi, wow, I learn new things from you all the time!
    They look like a tasty snack as well … I don’t think they would survive long with me … πŸ˜‰
    I have to wait a few months though, there isn’t any sun at all now and only a few hours of daylight. The best month here would be June, maybe July. One would have to prepare a larger number to last through winter. How long do they keep?

    1. I tried to find out, if it is possible to dry them in the oven, but the problem seems to be that they might not get dry enough, and 3-4 days might get a bit expensive … I wonder if that new found shop has them.

      1. Oven would probably make them hard and if we keep minimum temperature, then as you said it would be pretty expensive. If Mangodi gets three days good sunshine upside down then inside fan is also helpful.

    2. Stella, you are too generous to say this ❀️😘
      As a snack Mangodi would be slightly hard, Moisture is required to turn them soft, so don’t worry, they will survive longπŸ˜‚
      These days Bangalore also is unpredictable in terms of Sun. Today it is grey and rainy and according to weather forecast it will be for the next 10 days. I was just lucky to get sunshine for a few days.
      Mangodis last without fridge for a year (have seen at my parent’s house, the only condition is that there should be no moisture) and in the fridge two years also.

      1. Suni, I am trying to comment on your post but some other stuff has covered the half of the comments section. Somehow I managed to type but while clicking on SEND some you tube video opens πŸ˜‡

      2. Please don’t be sorry, I tried to comment on your previous posts also but same issue was there. I guessed that something is wrong with my phone probably but with laptop also same issue..sometimes these things are unexpectedly keep happening.

  5. I will have to try this sometime in the spring. No shops in Lexington, Kentucky would carry mangodi! Kind of provincial here, most everyone is beef and potatoes with little variation in diets. One of the reasons I like your blog is the different cuisines I can try at home! πŸ™‚

    1. Thank you very much for visiting the blog and going through the post.
      Yes, you need good sunshine for mangodi, otherwise the rest of the process is not difficult.
      Wishing you safe and healthy holidays πŸŽ„

  6. It really is a very traditional dish. The ingredients to prepare it could hardly be completed. But the recipe is worth following because the dish looks delicious. I have had the opportunity to learn many recipes from your blog, as well as learn more about Indian food. So thanks for admitting me to your blog. The best for you and your family in this new year 2021.
    Happy New Year
    Manuel Angel

    1. Mac, many thanks for your kind words. I am glad that you find recipes useful to prepare dishes.
      Traditional dishes are again back but still they are confined in restaurants. With today’s fast life people generally depend on ready stuff. Though during this pandemic many understood the importance of homemade food. Hopefully this maturity continues….
      Wishing you too safe, healthy and prosperous New Year πŸŽ‰

    1. Thank you very much dear 😊 πŸ€— It’s a typical traditional ingredient Nisha, so probably not much popular everywhere.
      Wishing you a very happy prosperous and fun filled Happy New Year wishes πŸŽ„ ✨

  7. Excellent recipe, but the hard work done to make it is commendable. Its taste always attracts. Very good post ma’am πŸ™πŸ™πŸ€—πŸ˜ŠπŸ‘ŒπŸ‘ŒπŸŒ»πŸŽ†

  8. I have not heard about these mangodi, but we make something similar using rice flour. It is a wonderful idea to use piping bag to make them quickly.

    1. Yes, piping bag was a lot helpful Megala otherwise it takes a lot of time.
      I guess depending on the availability of different grains in different states,Indian cuisine is similar up to the some extent everywhere!

  9. I grew up this being prepared at our house, but never quite enjoyed it though. Authentic Rajasthani preparation it is.

    1. Nisha, I am glad that post is making you try homemade☺. It looks handwork but once we start the process, it gets over in no time. The only crucial thing is getting good sunshine for three initial days !

  10. Wow. I’ve never heard of this. It looks delicious! You must have the happiest family on the planet with all Your amazing cooking! Thank You, Deeksha!!! πŸ€—πŸ’–πŸ˜ƒ

    1. Dear Katy, this is a proper traditional way of preparing, so probably not so popular as now everything is available in the market.
      Thank you very much for your kind words dear friend πŸ€—πŸ˜˜πŸ₯°

      1. I bet Yours are MUCH better than store bought! Like having home made potato chips….they are AMAZING!!! And my pleasure!!! πŸ€—πŸ’–πŸ˜Š

    1. Thank you very much 😊
      I guess we all love homemade ones. Sometimes life has such tight schedule that buying direct from the shop gives us some moments of comfort ☺️

      1. Yes, definitely home made ones are always better & we all prefer them but really sometimes we are left with no other choice & feel happy that at least we have the readymade alternatives.😊

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