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Mango Dahi Vada Shots | Aditi Limaye

Mango Dahi Vada Shots

Ingredients: Vada: 1 cup soaked, split white urad dal, ½ inch chopped ginger, 2 chopped green chillies, ¼ tsp red chilli powder, ½ tsp salt, 1 tsp sugar, oil, 1 cup warm water Mango yoghurt: 1 cup hung (or Greek) yoghurt, 1½ cup mango pulp, 1 tsp sugar, ½ tsp salt Layering: 2 chopped mangoes, Tamarind chutney, Boondi, 1 tsp red chilli powder, ½ tsp salt, mint coriander/cilantro chutney, 2 tbsp almonds, slivered, 2 tbsp pistachios, slivered, edible foil/varq, ½ tsp black salt, ½ tsp black pepper, ½ tsp dried mint/pudina, 1 tsp roasted cumin powder.

Method: Grind the urad dal, ginger and green chillies into a paste. Add 1 tbsp water at a time to make a thick batter. Transfer into a bowl and whip vigorously till it becomes airy and fluffy. Check the consistency by putting a few drops of batter in a bowl of water. If it floats, it is the right consistency. If it is too thin, add semolina (sooji).

Heat oil in a heavy-bottomed saucepan. Take 1 tsp of the dal paste and fry until golden brown. Set the vadas aside on a separate plate to cool down. In a bowl, mix warm water, red chilli powder, salt, and sugar. Once the vadas are at room temperature, add them to the water mixture and soak for ½ an hour, then gently squeeze out the excess water. Mix the yoghurt, mango pulp, salt and sugar. Adjust for flavour and balance. Mix the red chilli powder, salt, black salt, black pepper, dried mint, and cumin powder.

To assemble, place chopped mangoes followed by the vadas. Then, add the mango yoghurt, tamarind and coriander chutneys, boondi and dahi vada masala. Garnish with nuts and some gold foil. Serve cold.

To read more English recipes, please visit our blog section.

Aditi Limaye

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