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  • Preeti Shridhar


To be honest, I had never made vadi at home. Used to buy it . Now with the pandemic, I am not able to go to my trusted shops and vendores delivering at home are not supplying good quality. Since the sun is very strong these days, tried my hand at moong vadi as well as Panjabi Urad Vadi.

These little beauties came out much better than the market bought ones, so never going to buy again.

Mangaudi are small sundried dumplings made with moong dal batter. 

Will share the recipe of Panjabi Vadi in a separate post.

Will share the recipe of Panjabi Vadi in a separate post.


Moong dal 2 cups

Red chili 2

Coriander Seeds 1 tbsp

Asaefotida a generous pinch

Green chili 2

Ginger 1 tbsp

Water 1/2 cup(approximately)

Salt to taste


  1. Grind everything into a coarse paste using as little water as possible.

  2. Try to keep the batter thick.

  3. Beat the batter with a hand beater till it is light and fluffy.

  4. To check if it's ready, drop a spoonful of water in a glass of water. If it floats to the top, it's ready, else beat a little more.

  5. Now pinch small portions little apart on silicon mat or steel plate.

  6. Dry them in the sun for 3-4 days.

  7. Once these are completely dry store in an air tight container.

  8. Another option is you crush red chili and coriander seeds in a mortar and pestle. Add these to the batter before beating it up.


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