Vadai
Hawker • Singapore
About Vadai
Crispy lentil fritters — Indian hawker snack
How to Make Vadai (Traditional & Healthy Version)
Vadai is a beloved snack found throughout Singapore’s vibrant hawker centres and bustling kopitiams. Originally introduced by the Indian community, this savoury fritter has become a true Singaporean street food staple, renowned for its crispy exterior and soft, spiced centre. What sets Singaporean Vadai apart is its diverse fusion – you’ll often see prawn-topped vadai side-by-side with classic versions made from lentils or chickpeas. It’s a snack that perfectly encapsulates Singapore’s melting-pot culture, enjoyed by people of all backgrounds and ages. The taste of Vadai is unmistakable: a blend of earthy lentils, aromatic curry leaves, and a hint of heat from fresh green chillies. This healthy, plant-based Vadai recipe brings all the authentic flavours you love, with a lighter, baked alternative that keeps oil to a minimum. Whether you’re grabbing a bite at a Geylang Serai night market or sharing a plate with friends over teh tarik at your local kopitiam, Vadai is a perfect blend of comfort, tradition, and community. Enjoy this guilt-free, nutritious take on a Singaporean favourite, perfect for health-conscious snackers and anyone keen to experience the true taste of Singaporean hawker culture.
Ingredients(for 3 medium vadai (approx. 90g total))
- 1 cup Split urad dal (black gram lentils) (soaked 4 hours)
- 1/4 cup Chopped onions
- 1 Green chilli (finely chopped)
- 8-10 Fresh curry leaves (torn)
- 2 tbsp Chopped coriander leaves (daun ketumbar)
- 1 tsp Ginger (grated)
- 1/4 tsp Baking powder
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black pepper (freshly ground)
- as needed Olive oil spray (for baking)
Instructions
- 1
Drain soaked urad dal and pat dry. Transfer to a food processor and blend into a coarse, thick batter, adding 1-2 tbsp water if needed.
5 minutes
Do not overblend – a coarse texture ensures crispiness.
- 2
Transfer batter to a bowl. Add onions, green chilli, curry leaves, coriander, ginger, salt, pepper, and baking powder. Mix well.
3 minutes
Mix gently to keep batter airy.
- 3
Preheat oven to 200°C (390°F). Line a baking tray with parchment and lightly grease with olive oil spray.
2 minutes
Preheating ensures the vadai turn golden and crispy.
- 4
Wet your hands slightly. Shape batter into small discs (about 5cm wide, 1cm thick). Place on tray, leaving space between each.
5 minutes
Wet hands prevent sticking and help form perfect rounds.
Why This Dish is Healthy
This healthy Vadai recipe is a smart snack choice because it delivers traditional flavours with a fraction of the fat and calories. Baking instead of frying slashes oil content, making it weight-loss and diabetic-friendly. Packed with fibre and protein from lentils, it helps keep you satiated and supports muscle health. It’s completely plant-based and can fit into vegan and vegetarian diets easily.
Vadai made with urad dal is naturally rich in plant-based protein, fibre, and essential minerals like potassium and magnesium. By baking instead of deep-frying, this recipe significantly reduces saturated fat and calories while preserving nutrients. It’s cholesterol-free, low in unhealthy fats, and provides slow-release carbohydrates, making it suitable for heart health and sustained energy. The use of fresh herbs and spices boosts antioxidants and supports digestion.
Pro Tips
- 💡Tip 1: For extra crispiness, let the batter rest uncovered for 10 minutes before shaping.
- 💡Tip 2: If you prefer, air fry the vadai at 200°C for 12-14 minutes, flipping once.
- 💡Tip 3: Add a whole green chilli on top before baking for the classic hawker-style presentation.
Storage & Serving
Store cooled vadai in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best texture. Avoid microwaving as it may soften the crust.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 28.0 g |
| Total Fat | 12.0 g |
| Fiber | 3.0 g |
