Moong Badi

December 7th, 2010 by ruchi Leave a reply »

Traditionally housewives made Moong Badi at home in summers but nowadays no one makes them at home any more. Now you get them ready made in stores. Moong Badi is made out of moong dal and it’s used with potatoes while preparing a curry.

   

Moong Badi Recipe

Moong Badi

Preparation Time: 30 minutes
Cooking Time: None
Servings: Not applicable
Difficulty: Easy
   
   
   
   
   

Ingredients

Moong Dal 1 cup
Red Chilli Powder 1/2 tsp
Garam Masala 1/2 tsp

Method

  1. Soak moong dal for 4-5 hours.
  2. Grind it finely with minimum water. Ground dal should be stiff so that it holds shape.
  3. If dal batter is slightly loose, grind some dry dal finely and add to the loose dal batter.
  4. Add spices to dal.
  5. Whisk dal so that it becomes light and fluffy. To test it, drop pea sized batter in water. If it floats, dal is ready to be piped.
  6. Fill it in a piping bag. If you don’t have a piping bag, you can make one using a plastic bag.
  7. Now slowly pipe the badi on a tray.
  8. Let these dry in sun for a day. Once they are dry from the top, scrape them off the tray and turn them over. Dry for another day or two.
  9. Once Moong Badi are completely dry, store them in an air tight container or a ziplock bag.

Notes

  1. Make these on a hot summer day so that they dry fast.
  2. Do not put salt in the batter. Doing so will make the batter thinner and badi will not hold its shape.
  3. These are also known as Mangori.

Pictures

Soaked moong dal

Soaked moong dal

Ground moong dal

Ground moong dal

Filling piping bag

Filling piping bag

Piping Moong Badi

Piping Moong Badi

Drying Moong Badi

Drying Moong Badi

Dried Moong Badi

Dried Moong Badi

Storing Moong Badi

Storing Moong Badi

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   By Ruchi Garg