Prawn Vadai

Vadai are the deep-fried lentil fritters sold at Sri Lankan tea stalls and beach kiosks, and isso vadai, with a whole prawn pressed into each one, is the fancy version. Ground chana dal is spiked with onion, chilies, and curry leaves, shaped into thick discs, and fried until shatteringly crisp. They are eaten hot, straight off the paper, usually with a cup of strong tea. Beach-side vendors fry them to order and the queue is always long, because they are best within minutes of leaving the oil.

Crisp lentil shells with a prawn in the middle

The outside crackles, the inside stays tender and savory, and the prawn adds a briny pop at the center. Curry leaves and green chilies keep every bite interesting. Serve them with a fiery sambol or a squeeze of lime, ideally while they are still audibly crisp. Any leftover paste can be shaped and fried the next day.

Key ingredients

• Chana dal (split chickpeas): the base — soaked and ground coarse, never to a paste.
• Prawns: small whole prawns pressed into the top, or chopped and folded through.
• Onion, green chilies, and curry leaves: the savory, aromatic punch.
• Ginger and salt: the seasoning backbone; a pinch of fennel or black pepper is a nice addition.

Tips for the best vadai

Soak the chana dal for at least 2 to 3 hours, then grind it with very little water — the batter should be thick and gritty, not smooth; that texture is what makes vadai crisp. Fry at 350°F in batches, pressing each patty flat so it cooks through, and drain on paper towels immediately. Press a whole prawn into the top of each vadai before it goes in the oil for the classic look.

Variations and storage

Make plain vadai without prawns, or fold in grated coconut and black pepper for a different character. Vadai are best eaten within minutes of frying; the uncooked patties can be shaped, chilled, and fried the next day, or frozen between sheets of parchment for up to a month and fried straight from the freezer.

Craving more? Explore all Sri Lankan Kitchen recipes.

Sri Lankan recipes →