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 versionūüėČ.

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


Yellow moong daal 1 cup

Green coriander leaves 1/8 cup

Asafoetida 1/4 tsp

Water to soak daal

Dry red chilies  3-4


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 –¬† 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



Dahi waale aaloo (Potatoes with buttermilk)

Dahi waale aaloo or chach vaale aaloo ki sabzi or boiled potatoes cooked with buttermilk is a traditional Rajasthani cuisine. Rain was scarce in Rajasthan till few years back. So getting vegetables was very difficult, specially during summer. Therefore, people invented a few dishes so that they don’t get affected due to lack of rain and could taste variety. One such dish¬†Mangodi ki subzi¬† is already in the blog. Dahi ke aaloo is another such interesting dish where curry is prepared with buttermilk and along with regular spices boiled potatoes are added.

Curd is such a simple ingredient but you can create veritable dishes with it. I love using curd in my savoury dishes for regular meals like raita, sabzi or¬†Besan ki kadi. The best part about Dahi ke aaloo is that it doesn’t require onion, garlic or even tomatoes. So you can have it during your one-time fasting meals.

Ingredients :

5 medium sized boiled potatoes
Curd 300 gm
3 cups water

Oil 2 tbsp
Jeera (cumin) 1/4 tsp
Rai 1/4 tsp
Asafoetida powder 1/8 tsp

Turmeric powder 1/2 tsp
Coriander powder 1 tbsp +1 tsp
Red chilli powder 1 tsp
Green chillies chopped 2
3 tbsp water
Salt as per your taste

Garam masala powder 1 tsp
Oil 1 tsp
Dry red chillies 2
Chopped green coriander leaves


Wash, boil, peel and mash potatoes in medium chunks and keep them aside in a bowl.

In a separate bowl churn curd nicely and add three cups of water and churn it again for a homogeneous mix (this is how we prepare buttermilk (chach) in India).

Heat 2 tbsp oil and splutter rai, jeera and asafoetida (hing) in a wok. Add red chilli, coriander and turmeric powder and chopped green chillies followed by 3 tbsp water. On sim heat let the masala get cooked for 5 minutes. Stir in between to avoid burning.

Once masala is cooked take out 1 tbsp out of it and keep it separate to be used later.

Add buttermilk in the wok once oil can be seen on the sides of masala. Increase the heat to high and keep stirring this mixture with quick movements until it starts boiling. Fast speed stirring is very important as otherwise buttermilk will curdle (phat jayega).

When buttermilk starts boiling, add mashed potatoes along with the salt.

Now reduce the heat to sim and let it cook for half an hour. It can be cooked on medium heat for 15 minutes but I like curries or gravies to be cooked on sim heat. Slow cooking enhances the flavor of dish.

Switch off the gas after half an hour and add garam masala powder and chopped green coriander leaves. Dahi ke aaloo or potatoes cooked in buttermilk are ready!!

Remember we had kept a little quantity of masala separate. We will use it now. Heat 1 tsp oil and roast dry red chillies in it for half a minute and add masala.  Just before serving pour this in dahi waale aaloo and impress your guests and family members!!