Description
Shahi Mango Dahi Vada is a decadent Indian snack that combines crispy lentil fritters soaked in yogurt with luscious ripe mango pulp, garnished with nuts and pomegranate seeds. This sweet and creamy dish offers a delightful blend of textures and flavors, perfect for a refreshing treat during mango season.
Ingredients
Scale
Vada Batter
- 1 cup Split White Urad Dal (soaked)
- 1 cup Yellow Moong Dal (soaked)
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Salt (to taste)
- 2 cups Oil (for frying)
- 1 cup Warm Water (for soaking the vadas)
Mango Yogurt Mixture
- 1 cup Hung Curd or Greek Yogurt (thicker yogurt preferred)
- 1 cup Mango Pulp (ripe Alphonso mango)
- 2 tbsp Sugar (adjust based on mango sweetness)
Optional Toppings and Garnishes
- 2 tbsp Mint Cilantro Chutney (optional)
- 1 tbsp Dahi Vada Masala (optional)
- 1/2 cup Chopped Mango
- 1/4 cup Almonds (chopped)
- 1/4 cup Pistachios (chopped)
- 1/4 cup Pomegranate Seeds
Instructions
- Prepare Vada Batter: Grind the soaked split white urad dal and yellow moong dal into a coarse paste. Gradually add warm water while grinding to achieve a thick yet pourable consistency.
- Whip Batter: Mix in salt and red chili powder, then vigorously whip the batter for 5 to 10 minutes until it becomes fluffy and airy.
- Test Batter Consistency: Drop a small spoonful of batter into water – it should float to confirm the correct consistency.
- Make Mango Yogurt Mixture: In a bowl, combine the hung curd or Greek yogurt with ripe mango pulp, sugar, and a pinch of salt. Stir well until smooth. If the mixture is too thick, add a splash of milk to adjust the consistency.
- Fry Vadas: Heat oil in a deep frying pan over medium heat. Shape the batter into small round balls and carefully drop them into the hot oil. Fry until golden brown and crisp on the outside.
- Soak Fried Vadas: Remove the fried vadas and immediately soak them briefly in warm water to keep them soft and moist.
- Assemble the Dish: Drain the soaked vadas and arrange them on a serving platter. Generously layer them with the mango yogurt mixture. Drizzle with mint cilantro chutney and sprinkle dahi vada masala if using.
- Add Toppings: Garnish with chopped mango pieces, almonds, pistachios, and pomegranate seeds for added texture and flavor.
- Serve Immediately: Enjoy the Shahi Mango Dahi Vadas immediately for the freshest texture and the perfect balance of creamy, sweet, and crunchy elements.
Notes
- Use ripe Alphonso mangoes for the best natural sweetness and flavor.
- Hung curd or Greek yogurt is preferred to avoid excess wateriness in the dish.
- Adjust sugar according to the sweetness of mangoes and your taste preference.
- If you prefer a spicier profile, increase the red chili powder slightly.
- Ensure the oil is at the right temperature to fry the vadas so they cook through without becoming greasy.
- Serve immediately after assembling to enjoy the contrast between crispy and soft textures.
