Sieve the Mango Pulp. Pour the pulp into a thin layer on a steel plate with edges. Let it dry for half a day. Again pour the pulp over it and let it dry. Repeat it until the thickness is at least an inch.
Rajasthan being an arid region was not suitable for growing vegetables. The people hence preserved the vegetables and lentils by dehydrating them. They used this whenever vegetables were required. The times have changed now and due to the advancement in transportation and many canals running through the desert most of the vegetables are available throughout the year. But the dried food in their staple diet remains, but now mixed with some fresh vegetables.
One of the dried condiments of Rajasthanis especially a favorite of people of Jodhpur are Mangodis. These are prepared using either split Green Gram or split Black gram. These can either be made at home or can be bought from shops.
Time Required: 10 Minutes + Soaking Time + Drying Time