Ingredients (Makes little more than 2 cups of mangodis)
1.5 cups split yellow mung lentils
4 cups of water to soak the lentil
3/4 tsp hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp black pepper, crushed
Oil to grease
Also Needed - Plates/thalis/cookie sheets/ plastic sheets- Any one of these to sun dry the nuggets.
Note - I use unpolished, organic yellow mung lentils from Whole foods, so I added turmeric powder for a nice yellow tinge.
Turmeric does not add any flavor to the mangodis. The turmeric quantity in this recipe can be varied as per you lentil quality.
Method
In a large bowl, thoroughly wash the lentils 2-3 times till the water runs clear.
Soak the lentils in about 4 cups of water preferably overnight or for at least 4 hours.
Grease the plates or thalis with oil where you want to drop the lentil nuggets.Set aside.
Drain the water, give lentils another wash and tip them into a blender. Blend the lentils to smooth without water.
Transfer the ground lentils to bowl and add hing, black pepper and turmeric powder to it. Mix well.
Put the lentil mix in a piping bag fitted with plain/star nozzle, or a Ziploc bag (with cut out corner),
squeeze it and pipe out small dots on a greased plate/ thali, about 1/8 inches apart. For the quantity of batter from this recipe, I used 6 dinner plates.
Keep the piped out mangodis in sun for at least 2 days or more till they dry out.
Once dry, these will be hard. Using a metal spatula, scrape them from the surface of the plate and store in an air tight container up to 8-10 months.
