2 1/2 cups yellow moong dal (split green gram)
(optionally use green moong dal)
2 teaspoon red chilli powder (optional)
1 teaspoon salt

1. Soak dal overnight.
2. Grind dal into a smooth paste.
3. Mix salt and red chilli powder in dal paste.
4. Take a greased tray and put very small dumplings in the tray, separate from each other, until all the mixture is used.
5. Keep the tray of mangodi to dry under the Sun.
6. When completely dry, store in air tight containers.