Sun-dried Mangori | DIY | Basics


1 cup of moong dal (split green gram)
water as required


1. Soak the green gram overnight. Wash and grind it using very little water. 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.
2. Add enough water only, so that it holds the shape when you pipe. Transfer the prepared batter to a piping bag and use a star-tip or any other tip of your choice.
3. Grease a baking tray lightly with oil/ butter and pipe small drops/ designs on the greased tray. Allow them to sun-dry under hot sun for 2-3 days. If water remains, then it will spoil.
4. Once it dries, it easily slides off the tray. You can turn them around for 1 day to allow thorough sun-drying. Store in an air-tight container.
5. Whenever you want to use them, just remove a handful, slightly break them up using gentle pressure of your thumb or gently crush them using mortar pestle. Add 1 tsp butter or clarified butter in a pan, add mangori and roast them to golden brown. Remove and keep aside.
6. Now use these roasted mangori as addition to dry veggies, or with gravy. I typically use them with Gourd gravy or peas gravy.


My mother’s recipe from the repertoire of family recipe.

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 star-tip of your choice works very well too.

If they are sun-dried well, they have long shelf life and can be stored outside. 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.