Recipe for how to make this tasty, South Indian fried lentil snack called vada or vadai.
A few days ago, Nate and I were walking in Kuching’s version of a strip mall (more like a row of shop lots) looking for Christmas presents for our kids and we bumped into an Indian lady selling snacks outside a store. She spoke to me in Hokkien (a Chinese dialect) which surprised me. I guess she must have lived here a good long time and have interacted with enough Chinese here to pick up the language. I bet her Hokkien is better than mine!
Anyway, she was selling vadai and some steamed chickpeas. Nate had been craving vadai for a long time so we happily snapped up some to munch on as we walked around shopping. Though they were tasty, they lacked the curry leaves that Nate loves dearly and they just didn’t have any heat to them. That is one problem with living here in Kuching—people don’t enjoy their food too spicy. My heat tolerance has probably gone down a lot since getting here. And being that this lady was local to Kuching, she has also tempered her food to match the local tastebuds.
Feeling somewhat deprived of good vadai, I decided it was time to try to make some of my own. I’ve had a Southern Indian cookbook that I bought many years ago that I’ve never gotten around to cooking from and I decided that it was time to look at the recipes again. True enough, there was a section on snacks and there was not just one recipe for vadai but several recipes.
