Soak yellow moong dal in enough water at night

In the morning, grind it with minimum water. Keep the texture coarse.

Take out the batter in a big bowl and beat with hand to make it light

Add salt as per taste and whole cumin seeds to the batter

Now heat up the oil in a wok and fry small sized mangodis with the batter

Take them out on an absorbent paper

For the gravy- Take two onions (grated or finely chopped)
3-4 cloves of garlic and a small piece of ginger

Take little oil in a pan and sauté onions with ginger & garlic chopped

Sauté till they turn slightly brown

Then add whole cumin seeds and dry masalas - turmeric powder, red chilli powder, coriander powder and salt to taste

Stir to avoid burning

Now add 1 tablespoon of thick curd
Mix well so that it doesn’t curdle

Now add tomato purée of two small tomatoes to it and let it roast till the masala leaves oil from the sides

Add water(3 cups approximately) or as per the consistency of the gravy required

Let the gravy boil for 4-5 minutes nicely before adding the freshly prepared moong dal pakodis

Let it boil fr another 3-4 minutes

Garnish with chopped green coriander leaves

Your dish is ready
To be served with rice, roti or parantha