Doesn’t food acquire an exotic sheen when described in language alien to its roots? Mangodi sounds like something grandmas from my native place would add to curries simmering in earthen pots. Sundried lentil dumplings? That’s like stuff my hostel-residing cousins in Bangalore would cook on a rare Sunday, as they do pasta and bruschetta.
But there you have it. Mangodi = sundried lentil dumplings. Choose the name you like. Made of ground moong dal with a hint of salt and spices, mangodi globules are sun-dried for 2-3 days before they are ready to use in curries.