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
Step-by-step instructions
Step 1 · Drain soaked urad dal and pat dry
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.
Step 2 · Transfer batter to a bowl
Transfer batter to a bowl. Add onions, green chilli, curry leaves, coriander, ginger, salt, pepper, and baking powder. Mix well.
Step 3 · Preheat oven to 200°C (390°F)
Preheat oven to 200°C (390°F). Line a baking tray with parchment and lightly grease with olive oil spray.
Step 4 · Wet your hands slightly
Wet your hands slightly. Shape batter into small discs (about 5cm wide, 1cm thick). Place on tray, leaving space between each.
Step 5 · Spray the tops of vadai lightly with olive oil
Spray the tops of vadai lightly with olive oil. Bake 10 minutes, then flip and bake another 8-10 minutes until golden and crisp.
Step 6 · Cool slightly and serve warm with green chilli or coconut chutney
Cool slightly and serve warm with green chilli or coconut chutney.
Why this recipe 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.
A note on tradition
Vadai is a quintessential snack in Singapore’s hawker scene, often enjoyed during tea time or as a quick breakfast. Especially popular in Little India and Geylang Serai, it’s a snack that brings together people from all walks of life. You’ll find Vadai stalls at pasar malams (night markets), often with queues of eager customers. The dish is a symbol of Singapore’s multicultural food heritage and is commonly served during Deepavali celebrations and at community gatherings.