Moong Dal Wadi

Also Known As : Mung Vadi, Mangodi

Descriptions
details

Vegetarian

Taste Profile

It has strong flavors of spices and dal.

Usage Tips

Cooked in a sauce, these dry brittle nuggets soak up the flavor and the sauce and becomes spongy and tender
Even crushed, they can be added to salads, sprinkled over the tops of soups or over steamed or BBQ’s vegetables.

Description

Moong Dal Wadi is a pakoda or wadi like snack made with a batter of soaked and spiced moong dal. They can be made quite plain (allowing more versatility in the spicing of their final dish) or spices can be added before drying. On their own, these wadi are not edible, but deep fried, sauteed in a little oil or dry roasted they can be used on their own as a snack; in curries, adding spices and texture; in stirfries, soups and sambars; and in rice dishes etc. Vadis are easily available in market but the quality and taste of homemade vadis is always best. The size of mangodi depends on personal choice,some make it of the size of chick peas some prefer smaller like chana daal. The size of mangodi depends on personal choice,some make it of the size of chickpeas some prefer smaller like chana daal. Then add salt, chili powder,asafoetida,garam masala to it. Then just drop in the vadi's with your hand on a butter paper and keep it for sundrying. Dry them completely and store in an air tight jar.

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