Sun-dried Mangori | DIY | Basics

In a Jain household, making and eating mangori is such a common occurrence that I never realized that others may not know about this.

Sun-dried Mangori | DIY | Basics

Sun-dried Mangori | DIY | Basics

When I made Mangoris this year and posted on Facebook, I was bombarded with questions on how to make it and how to use it.

Sun-dried Mangori | DIY | Basics

Sun-dried Mangori | DIY | Basics

Typically Jain’s eat only limited vegetables and do not consume non-veg or egg. So to provide variety to their meal, using lentils/ legumes/ dal in a novel way spices up their cuisine.

Sun-dried Mangori | DIY | Basics

Sun-dried Mangori | DIY | Basics

So here I am with a very simple recipe, which requires a bit of offline time and loads of Sun. Nothing you can’t manage with little planning.

All you need to do is soak dal/ lentil overnight, grind it, pipe into small dots and leave to sun-dry for 2-3 days.

Sun-dried Mangori | DIY | Basics

Sun-dried Mangori | DIY | Basics

And you have mangori ready to be used with whatever dish you want to add it to – with gravy, with roasted vegetables, take your pick.

Sun-dried Mangori | DIY | Basics

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 small Jar

Sun-dried Mangori | DIY | Basics

An easy way to add proteins to your meal. It is simple and quick to do. It stores well, so you can make and use the year round.

Ingredients

  • 1 Cup - Split Green Gram
  • Water

Instructions

  1. Soak the green gram overnight.
  2. Wash and grind it using very little water.
  3. Transfer to a big bowl and beat for 5 mins adding no more than 1/2 cup of water. You can beat using hand beater or a stand mixer.
  4. Add enough water only, so that it holds the shape when you pipe.
  5. Transfer the prepared batter to a piping bag and use a startip or any other tip of your choice.
  6. Grease a baking tray lightly with oil/ butter and pipe small drops/ designs on the greased tray.
  7. Allow them to sun-dry under hot sun for 2-3 days. If water remains, then it will get spoilt.
  8. Once it dries, it easily slides off the tray. You can turn them around for 1 day to allow thorough sun-drying.
  9. Store in an air-tight container.
  10. Whenever you want to use them, just remove a handful, slightly break them up using gentle pressure of your thumb.
  11. Add 1 tsp butter or clarified butter in a pan, add mangori and roast them to golden brown. Remove and keep aside.
  12. Now use these roasted mangori as addition to dry veggies, or with gravy. I typically use them with Gourd gravy or peas gravy.

Notes:

Source - Mother's Special

Use only as much water as required.

I used the traditional method of dropping the batter randomly on the greased tray using my fingers, but piping bags with stp of your choice works very well too.

If sundried well, they have long shelf life and can be stored outside if going to use quickly, but if it will be used later, then can be stored in refrigerator.

I make plenty of it during March-May and use it for remaining year as Sun is never that strong once rains start in Pune.

You can refer to Taazi Magori Recipe as well for detailed process of beating the batter.

http://lemoninginger.com/2014/03/14/sun-dried-mangori-diy-basics/

Sending it to

My Legume Love Affair # 69. MLLA is one of the oldest running monthly food event started by Susan of Well Seasoned Cook & now the mantle is held by Lisa.

Basics, Tips & Tricks