After soaking the green mungdal in water for 2-3 hours, strain it and dry it in a plate for 20 minutes and remove as much water content as possible.
Now add ginger chilli paste, lemon juice, garam masala, salt and crush it in a mixer jar. Then spread the batter on the inverted side of a dish, leaving some edges. Now heat the water in a patili, Set this plate on the pan in such a way that the batter is directly facing steam, cover the plate as shown below.
In this Anti Gravity Cooking process, steamed magadal for 15-20 minutes. cools down plate, mark it with the help of a paddle and cut into pieces with a spatula.
Now Magdal's panori is ready.
Note: If you are making this for “Ayambila-oil Tap”, add salt and pepper powder only when grinding magadal.
