Soak the moong dal overnight.
Wash and grind it using very little water.
Transfer to a big bowl and beat for 5 mins adding no more than ½ cup of water. You can beat using hand beater or a stand mixer.
Add enough water only, so that it holds the shape when you pipe.
Transfer the prepared batter to a piping bag and use a startip or any other tip of your choice.
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 get spoilt.
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.
Whenever you want to use them, just remove a handful, slightly break them up using gentle pressure of your thumb.
Add 1 tsp butter or clarified butter in a pan, add mangori and roast them to golden brown. Remove and keep aside.
Now use these roasted mangori as addition to dry veggies, or with gravy. I typically use them with Gourd gravy or peas gravy.