Shahi Mango Dahi Vada
Shahi Mango Dahi Vada - with a creamy Alfonso mango yogurt and chatpata spice blend, this fun twist to dahi vada is perfect to enjoy the mango season! 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!
Ingredients
Vada:
- 1 cup split white urad dal (split matpe beans) , soaked
- 1/4 cup yellow moong dal (petite split yellow lentils) , soaked
- 1/2 tsp red chili powder
- 1/2 tsp tamarind chutney
- salt , to taste
- oil , for frying
- 2 cups warm water , for soaking the vada
Mango Yogurt:
- 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
Toppings:
- tamarind chutney
- mint cilantro chutney
- dahi vada masala , store-bought or homemade
- 1/4 cup mango , finely chopped
- 2 tbsp almonds , slivered
- 2 tbsp pistachio , slivered
- 2 tbsp pomegranate seeds
Dahi Vada Masala (makes extra):
- 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
Instructions
Vada:
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To make the vadas, grind your urad dal, yellow moong dal into a coarse paste by adding 1 tbsp water at a time. Don't add too much water, as we want a thick batter.
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Transfer the batter into a bowl and mix salt into it. Then whip the batter vigorously with your hands or spatula for 5 to 10 minutes. This will aerate the batter and make it fluffy, and your vadas will turn out to be soft. If you want, you can add 1 tsp of minced ginger and green chilies to the batter.
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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.
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Heat some oil in a heavy bottomed saucepan. Take about 1 tbsp balls of your dal paste and fry until golden brown. I used a ice-cream scoop to get that perfect round shape. Set these vadas aside in a separate plate and let cool too room temperature.
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In another bowl, mix together your warm water, red chili powder, salt, and tamarind chutney. Once the vadas are at room temperature, add them into this water mixture and let soak for 30 minutes.
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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.
Yogurt:
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Mix together the yogurt, mango pulp, salt and sugar. Add some milk or mango pulp to achieve your desired consistency if needed.
Dahi Vada Masala:
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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.
Assembly:
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In a serving dish, spread the vadas in a single layer. Add on the mango yogurt in a thin layer. Add a drizzle of your tamarind and cilantro mint chutnies. Add on some more yogurt and then garnish with nuts, dahi vada masala, pomegranate seeds, mangoes, and some gold foil. Enjoy!