Ingredients

• 3/4 cup - moong/pachai payiru/green gram
• 1/4 tsp - pepper powder
• 1 cm - ginger
• 1/2 tsp - red chilli powder
• 1 tsp - cumin powder
• 2-4 - green chillies (depends on how spicy you want it to be)
• Salt to taste
• 1/4 tsp - cumin seeds
• 1/4 tsp - garam masala
• 1/4 tsp - fennel seeds
• 1 tbsp - coriander/cilantro leaves, chopped
• Asafetida, a pinch

How to Make Mangodae (Mung bean fritters)

• Soak moong overnight.
• It is good to grind when the skin peels off from the moong.
• In a blender, coarsely grind moong without adding water.
• In a bowl, add the moong batter, finely chopped or grated ginger, pepper powder, chilli powder, finely chopped green chillies, salt, cumin seeds and garam masala and mix well.
• Leave the batter to ferment for an hour.
• Heat oil in a kadai (you will need 2 cups of oil for a small kadai).
• Take a spoonful of moong batter and drop it in the oil just like you would do for frying appam or vadas.
• Flip it when the bottom is cooked and repeat flipping until it turns golden brown.
• When the crackling noise of the oil reduces, remove and place on a kitchen towel or napkin for the excess oil to get absorbed.
• You can fry 4-5 fritters in each batch.
• Serve with tomato ketchup or green (mint/coriander) chutney. Recipe courtesy: Food for 7 Stages of Life