← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 250 g Chana dal (split Bengal gram), soaked in water for 4 hours, drained well
• 1 Onion, finely chopped
• 2 Green chilli, finely chopped
• 2 Dried chillies, soaked and chopped (optional)
• 2 cm piece Ginger, finely chopped
• 2 sprigs Curry leaves, chopped
• 1 tsp Fennel seeds
• 1 handful Coriander (cilantro), chopped
• 1 tsp Salt
• 750 ml oil, for deep-frying

Method

1. Set aside 3 tbsp of the soaked dal. Pulse the rest in a food processor without water into a coarse, thick paste; it should hold together when squeezed.
2. Mix in the reserved whole dal, onion, chillies, ginger, curry leaves, fennel, coriander and salt.
3. Wet your hands and shape the mix into 16 small patties about 1 cm thick.
4. Heat the oil to 170°C (340°F) and fry a few at a time for 4–5 min, turning, until deep golden and crunchy. Drain and serve hot with coconut chutney or chilli sauce.

Tips

• Grind without water: a wet batter makes soft, oily vadai. If it is too loose, add a spoonful of rice flour.
• For Singapore-style prawn vadai, press a small whole prawn on top of each patty before frying (no longer vegetarian).

Sources

Written in our own words after cross-checking these recipes:

El Mundo Eats What To Cook Today The Meatmen