Isso Vadei (Prawn Lentil Fritters)
The Quirky Foodster Team
Ingredients
- Split black gram or chana dal, soaked 3 hours (1 cup) — 200 g (7.1 oz)
- Small onion, finely chopped (100 g) — 1
- Green chillies, finely chopped — 2
- Curry leaves, chopped — 1 sprig
- Fennel seeds, crushed (1 teaspoon) — 2 g
- Medium raw prawns, peeled with tails left on — 14
- Salt — to taste
- Oil for deep-frying
Method
- Drain the soaked lentils well and grind in a blender with only a splash of water to a thick, coarse paste - it should hold its shape, not be smooth like a batter.
- Transfer to a bowl and mix in the onion, green chillies, curry leaves, fennel seeds and salt.
- Heat oil to 175C (350F) in a deep pan.
- Wet your hands, take a small ball of the lentil mixture, flatten it slightly in your palm, and press a prawn firmly into the centre so it will stay attached while frying.
- Carefully slide each vadei into the hot oil and fry for 3-4 minutes, turning once, until deep golden and crisp.
- Drain on paper towels and serve hot.
Introduction: Isso vadei – crisp lentil fritters topped with a whole prawn – are a beloved sight on Sri Lanka's beach promenades, especially Galle Face Green in Colombo, sold from carts as the sun sets.
Cultural Background: Isso vadei – crisp lentil fritters topped with a whole prawn – are a beloved sight on Sri Lanka's beach promenades, especially Galle Face Green in Colombo, sold from carts as the sun sets. Rooted in Jaffna Tamil cooking, the vadei batter is ground from soaked split lentils and shaped by hand before frying, with a single prawn pressed on top so it curls and crisps as it cooks, becoming an edible crown on the fritter.
Tips: Grind the lentils as dry as possible – too much water makes a batter that won't hold its shape when shaped by hand. Press the prawn in firmly; if it's loose it can fall off during frying. Keep a bowl of water nearby to wet your hands between shaping each vadei, which stops the mixture sticking.
Variations: Plain parippu vadei (without prawn) is the everyday version, eaten as a teatime snack across the island. A dried fish (karawala) piece can replace the prawn for a different savoury topping. Omit the prawn entirely for a naturally vegan parippu vadei; the batter itself contains no animal products.
Storage: Best eaten fresh; refrigerate cooked vadei for up to 1 day.
Reheating: Reheat in an air fryer or oven at 180C (350F) for 5-6 minutes to re-crisp; avoid microwaving.
Nutrition: Approx. 95 kcal, 6 g protein, 4 g fat, 9 g carbohydrates, 2 g fibre per vadei
FAQs:
Q: What lentil is traditionally used for vadei?
A: Split black gram (urad dal) or chana dal are both used, soaked for a few hours until soft enough to grind into a coarse paste.
Q: Why is my vadei batter too wet?
A: The lentils weren't drained well enough, or too much water was added while grinding; use just enough to help the blades turn and drain the soaked lentils thoroughly first.
Q: Can I make isso vadei without a deep fryer?
A: Yes, a wok or heavy pot with about 5 cm (2 inches) of oil works well for shallow deep-frying at home.
- Split black gram or chana dal, soaked 3 hours (1 cup) — 200 g (7.1 oz)
- Small onion, finely chopped (100 g) — 1
- Green chillies, finely chopped — 2
- Curry leaves, chopped — 1 sprig
- Fennel seeds, crushed (1 teaspoon) — 2 g
- Medium raw prawns, peeled with tails left on — 14
- Salt — to taste
- Oil for deep-frying
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