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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

Soak dhal and rice in water for 2 hours.


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.


Add remaining ingredients and combine well.


Season to taste with salt.


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


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


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.