Mangori is a recipe prepared by soaking any particularly dal in water for 6-8 hours and grinding it in to a paste after adding salt to taste. Make it in to small round shapes and let it dry under the sun for 2 days. The most commonly used dal to make mangori is the moong dal. On soaking it in water, the green colored thin skin, which wears off from the dal, needs to be washed off. Finally the soft dal is crushed either manually or in a grinder machine without adding any water. You may add ginger and green chilli paste along with salt if desired. Any recipe which contains mangori vadis, require the vadis to be coked beforehand. You can steam, bake or boil the mangori vadis to turn them tender or soft.