Mango Dahi Vada Shots – ring in the warmer weather and mango season in style with these melt-in-mouth urad dal vadas in a creamy Alfonso mango yogurt and topped with a chatpata spice blend. An elevated, spring-inspired appetizer that takes the sweet and salty combo to a whole new level, these Mango Dahi Vada Shots are sure to be a hit!
Sweet and savory has always been a favorite combo, but adding mango takes it a step up and is sure to brighten your usual chaat game!
WATCH HOW TO MAKE MANGO DAHI VADA SHOTS:
Mango Dahi Vada Shots - ring in the warmer weather and mango season in style with these melt-in-mouth urad dal vadas in a creamy Alfonso mango yogurt and topped with a chatpata spice blend. An elevated, spring-inspired appetizer that takes the sweet and salty combo to a whole new level, these Mango Dahi Vada Shots are sure to be a hit!
- 1 cup split white urad dal (split matpe beans) , soaked
- 1/2 inch ginger , roughly chopped
- 2 green chilies , roughly chopped
- 1/4 tsp red chili powder
- 1/2 tsp salt
- 1 tsp sugar
- oil , for frying
- 2 cups warm water , for soaking the vada
- 1 cup hung curd or greek yogurt
- 1 1/2 cup mango pulp
- 2 tsp sugar , based on the mango’s sweetness
- 1/2 tsp salt
- 2 mangoes , finely chopped
- tamarind chutney
- boondi (chickpea flour droplets)
- dahi vada masala , store-bought or homemade
- mint cilantro chutney
- 2 tbsp almonds , slivered
- 2 tbsp pistachio , slivered
- edible gold foil
- 1 tsp red chili powder
- 1/2 tsp salt
- 1/2 tsp black salt
- 1/2 tsp black pepper
- 1/2 tsp dried mint
- 1 tsp roasted cumin powder
To make the vadas, grind your urad dal, ginger and green chilies into a paste by adding 1 tbsp water at a time. Don't add too much water, as we want a thick batter.
Transfer the batter into a bowl and whip the batter vigorously with an electric blender, hands or spatula till it becomes airy and fluffy. The color will become light, and your vadas will turn out to be soft.
To check the consistency of the batter, place a few drops of batter in a bowl of water. The batter with right consistency will float on the water. If the batter is thin, it will sink in the water. If the batter is too thin, you can add semolina (sooji) to thicken it.
Heat some oil in a heavy bottomed saucepan. Take about 1 tsp balls of your dal paste and fry until golden brown. Set these vadas aside in a separate plate and let cool to room temperature.
In another bowl, mix together your warm water, red chili powder, salt, and sugar. Once the vadas are at room temperature, add them into this water mixture and let soak for 30 minutes.
Then, gently squeeze the excess water out of the vadas and they are ready to be used! If you aren’t making them immediately, don’t soak your vadas after frying, store them in the freezer and soak when ready to eat.
Mix together the yogurt, mango pulp, salt and sugar. Add some milk or mango pulp to achieve your desired consistency if needed.
Mix together the red chili powder, salt, black salt, black pepper, dried mint, and cumin powder. Extra masala that you don’t use can be stored in an airtight container for 1-2 months.
To assemble, you can either use individual serving dishes or a larger dish. Add a layer of chopped mangoes followed by the vadas. Then, layer it up with your mango yogurt, drizzle tamarind and cilantro chutneys, and sprinkle boondi and dahi vada masala. Garnish with nuts and some gold foil. Enjoy!
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