Moong Badi or Vadi is made out of moong dal and it’s used in curries with potatoes. 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. But I am a big proponent of following the family traditions and make at home so here is my recipe.
|Preparation Time:||30 minutes|
|Moong Dal||1 cup|
|Red Chilli Powder||1/2 tsp|
|Garam Masala||1/2 tsp|
- Soak moong dal for 4-5 hours.
- Grind it coarsely with minimum water. Ground dal should be stiff so that it holds shape.
- If dal batter is slightly loose, grind some dry dal finely and add to the loose dal batter.
- Add spices to dal.
- 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.
- Fill it in a piping bag. If you don’t have a piping bag, you can make one using a plastic bag.
- Now slowly pipe the badi on a tray. Alternatively you can just make small badis with your fingers.
- 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.
- Once Moong Badi are completely dry, store them in an air tight container or a ziplock bag.
- Make these on a hot summer day so that they dry fast.
- Do not put salt in the batter. Doing so will make the batter thinner and badi will not hold its shape.
- These are also known as Mangori.