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Lentils and Brown Rice Vadai

Yields1 ServingPrep Time45 minsCook Time15 minsTotal Time1 hr

Commonly sold as a street snack or in Indian food stalls across Malaysia and Singapore, this savoury fried snack is packed with spices and absolutely delicious.

 500 g dhal
 160 g cooked brown rice
 1 tbsp rive flour
 4 green chillies
 100 g shallots, chopped
 30 g coriander
 2 sprigs curry leaves
 20 g trans fat free shortening
 8 g bicarbonate of soda
 salt to taste
 Carotino oil, for deep-frying
1

Soak dhal and rice in water for 2 hours.

2

Blend with rice flour, chillies, shallots, ginger, coriander, curry leaves and just a little bit of water to form a mixture which is neither too soft nor too runny.

3

Add remaining ingredients and combine well.

4

Season to taste with salt.

5

Coat the palms of your hands with a little oil and form 120 gram balls. Form a hole in the centre of each.

6

Heat oil in a large frying pan. Gently lower patty into oil, and reduce heat to medium.

7

Deep fry the patties, flipping them over gently in between cooking, until they are golden brown and crispy. Drain on greaseproof paper to allow excess oil to run before serving.