Soaking and grinding:

1. Soak moong overnight.
2. It is good to grind when the skin peels off from moong.
3. In a blender coarsely grind moong without adding water.
4. In a bowl, add the moong batter, finely chopped or grated ginger, pepper powder, chilli powder, finely chopped green chilli, salt, cumin seeds, garam masala and mix well.
5. Leave the batter to ferment for an hour.

Frying:

1. Heat oil in a kadai (you will need 2 cup of oil for small kadai).
2. Take a spoon full of moong batter and drop it in the oil just like you would do for frying appam or vadas.
3. Flip it when the bottom is cooked, repeat flipping until it turns golden brown.
4. When the crackling noise of the oil reduces, remove and place on a kitchen towel or napkin for the excess oil to get absorbed.
5. You can fry 4-5 mangoodaes in each batch.
6. Serve with tomato ketchup or green (mint/coriander) chutney.

Recipe courtesy: Food for 7 Stages of Life