Recipe Credits. Mr. Atul Sikand

I’ve been wanting to make these Moong Dal Mangodis

And today I had to make them after my grandson saw them in the market place.It didn’t take me much of convincing that they could be made at home. He waited impatiently but ate up two the minute I’d cooled them for him

only didn’t add green chillies.

Fried a few and made a few in the Apple Pan.

The roasted ones we’re definitely more delectable

and guilt free.

Moong Dal Mangodi – Fried & Baked #sikandalouscuisine

This is a no brainer recipe for delicious Mangodis – I deep fried half and baked the rest in my appe pan – trust me , though deep fried is always yummeir – here I vouch for the baked ones !

Go with the flow kind of a recipe – keep the batter a dropping consistency one – the flavors here are a suggestion . This is what I did :

1 Cup Moong Dal.

2 Tablespoons Chopped Ginger.

4 Tablespoons Minced Onions.

1 Teaspoon Crushed Roasted Jeera .

Chopped Green Chilies To Taste.

3-4 Tablespoons Dhania Greens.

2 Tablespoons Rice Flour.

A Pinch of Hing.

1 -2 Teaspoons Hot Oil.

1/2 Teaspoon Baking Powder.

1/3 Teaspoon Baking Soda.

4-5 Tablespoons Hung Curd- adjust.

Salt.

1. Soak dal 2-3 hours , drain. Dry grind adding no water to it.

2. Mix in the balance ingredients and work out your muscles whisking away for a good 5-7 minutes till the batter is light and frothy .

BAKE OR DEEP FRY

To bake – take a oiled apple maker , spoon on the batter and bake for 20-25 minutes at 180C turning once and basting with oil.

To Deep Fry – Heat oil , over medium

Heat gently drop in batter, frying till a golden brown.

These were so delicious – and yes , though I love deep fried , the appe maker baked ones came out light and the better of the two .

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