Mango Dahi Vada Recipe: A burst of sweet and savoury flavours

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 Mango dahi vada is a delicious Indian chaat that combines crispy lentil fritters (vadas) with creamy yogurt (dahi), sweet mangoes, and tangy chutneys. It's a perfect appetiser or light meal, especially during the summer months. Here's a recipe to guide you:

Ingredients:

  • For the Vadas:
    • 1 cup urad dal (whole black gram)
    • 1/4 cup water
    • Ginger (small piece)
    • Green chili (according to spice preference)
    • Salt to taste
    • Oil for frying
  • For the Mango Yogurt:
    • 2 cups yogurt
    • 1 ripe mango, chopped
    • Sugar (to taste)
    • Jaggery and Tamarind Chutney
    • Coriander leaves for garnishing 

Instructions:

  1. Prepare the Vadas:
    • Wash and soak urad dal in water for at least 4-6 hours, or overnight.
    • Drain the water and grind the dal with ginger, green chili, and a little water to a coarse paste.
    • Add salt and whisk the batter vigorously for 5-10 minutes until light and fluffy.
    • Heat oil in a pan. Pinch out small portions of batter and shape them into round vadas.
    • Gently fry the vadas until golden brown from both sides. Drain on paper towels.
  2. Make the Mango Yogurt:
    • In a bowl, whisk together yogurt and chopped mango.
    • Add sugar according to your taste preference.
  3. Assemble the Dahi Vada:
    • Soak the fried vadas in this water for 30 minutes, allowing them to soften.
    • Gently squeeze out excess water from the vadas.
    • In a serving dish, arrange a layer of vadas.
    • Pour the prepared mango yogurt over the vadas.
    • Drizzle with tamarind and jaggery chutney.
    • Garnish with coriander leaves
    • Enjoy your delicious mango dahi vada!

Tips:

  • You can adjust the spice level of the vadas and chutneys to your preference.
  • If you don't have fresh mangoes, you can use store-bought mango pulp.
  • For a richer flavor, you can whisk some beaten curd (buttermilk) into the mango yogurt.
  • To make the dish ahead of time, prepare the vadas and mango yogurt separately. Assemble them just before serving.

Dahi vada chaat, also sometimes called Dahi Bhalla Chaat, is a popular Indian street food that offers a delightful explosion of textures and flavors. Here's a deeper dive into this delicious dish:

Components of Dahi Vada Chaat:

  • Vadas: The base of the dish are crispy lentil fritters called vadas. Traditionally made from urad dal (whole black gram), they can also be made with moong dal (split green gram). The vadas are fried until golden brown and then soaked in water to soften slightly.
  • Dahi (Yogurt): Thick and creamy yogurt is the foundation of the "chaat" (tangy and spicy mix) in this dish. It provides a cooling contrast to the spicier elements. Sometimes, the yogurt is whisked with a little water or milk to achieve a desired consistency.
  • Chutneys: Two essential chutneys elevate the flavor profile:
    • Green chutney: This chutney is typically made with cilantro, mint, green chilies, and spices, offering a fresh and vibrant flavor.
    • Tamarind chutney: This chutney adds a sweet and tangy touch, balancing the richness of the yogurt and the creaminess of the vadas.
  • Spices: A sprinkle of red chili powder, roasted cumin powder, chaat masala (a blend of spices like coriander, cumin, black salt, and amchoor or dried mango powder), and black salt adds a delightful complexity of sweet, savory, sour, and spicy flavors.
  • Garnishes: Chopped fresh coriander leaves add a pop of color and freshness. Other popular garnishes include sev (thin fried chickpea noodles) for extra crunch, papdi (crispy lentil wafers) for a contrasting texture, and pomegranate pearls for a touch of sweetness and visual appeal.

Variations:

  • Sweet or Savory: While the traditional dahi vada chaat leans towards savory, some variations incorporate a sweeter element. This could be through the use of chopped fruits like mango or the addition of a touch of sugar to the yogurt.
  • Regional Variations: Across India, you might encounter slight variations in the ingredients and preparation. Some regions might use different lentils for the vadas, or include additional vegetables like chopped onions or tomatoes.

Serving:

Dahi vada chaat is typically served chilled or at room temperature. It's a perfect appetizer, light lunch, or satisfying snack, enjoyed on its own or alongside other chaat dishes.




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