Vadei
Makan Tengah Hari • Malaysia
How to Make Vadei (Traditional & Healthy Version)
Vadei, often known as 'vadai' or 'vada', is a beloved savoury snack in Malaysia, deeply rooted in the Indian Malaysian community and enjoyed by all ethnicities. Traditionally made with lentils and aromatic spices, Vadei is crispy on the outside and soft on the inside, making it a popular choice at pasar malam, festivals, and family gatherings. Its multicultural appeal is evident, as Malaysians from all walks of life savour it alongside teh tarik or other local beverages. The dish encapsulates the essence of Malaysian cuisine—vibrant, flavourful, and inclusive—often featuring local ingredients such as daun kari (curry leaves) and cili merah (red chili). Today, Vadei is adapted for health-conscious Malaysians, using less oil and integrating whole foods, making it a delicious yet nutritious option for lunch or as a light snack. Crafted with wholesome lentils and spices, this vegetarian treat fits seamlessly into Malaysia's rich culinary tapestry, offering a taste of tradition with a modern, healthy twist. Its ability to be customized for various dietary needs ensures it remains a staple in Malaysian homes, especially during festive occasions and lunch hours.
Bahan-bahan(untuk 2 medium-sized vadei per serving)
- 1 cup Urad dal (kacang dal putih) (soaked overnight)
- 1/2 cup Onion (bawang besar) (finely chopped)
- 2 sprigs Curry leaves (daun kari) (finely chopped)
- 1 Red chili (cili merah) (finely chopped)
- 1/4 cup Coriander leaves (daun ketumbar) (finely chopped)
- 1 tsp Ginger (halia) (grated)
- 1/2 tsp Black pepper (lada hitam)
- 1/2 tsp Salt (garam)
- 1/4 tsp Baking soda (for fluffiness) - pilihan
- 2 tbsp Cooking oil (for shallow frying)
Arahan
- 1
Rinse and soak urad dal (kacang dal putih) overnight or for at least 6 hours. Drain well before use.
6 hours (soaking)
Soaking ensures soft texture and easy grinding.
- 2
Grind urad dal to a thick, smooth paste using minimal water. The batter should be firm enough to shape.
5 minutes
Add water sparingly for a crispier vadei.
- 3
Transfer batter to a bowl. Add chopped onion, curry leaves, red chili, coriander leaves, grated ginger, black pepper, salt, and baking soda. Mix well.
3 minutes
A uniform mix ensures even flavor and texture.
- 4
Wet your hands, shape the batter into small patties (about 2 inches wide), and place on a plate. Create a small hole in the center for traditional vadei shape.
5 minutes
Wet hands prevent sticking and help form smooth patties.
Kenapa hidangan ini sihat
This healthy vadei recipe uses whole lentils, minimal oil, and incorporates fresh herbs and spices for flavor without excess calories. Shallow frying instead of deep-frying reduces fat, making it a lighter option for lunch. Protein-rich urad dal keeps you satisfied longer, supporting weight management. The recipe is vegetarian and can be adapted for vegan or gluten-free diets, making it a smart choice for health-conscious Malaysians looking for a nutritious, traditional snack.
Vadei is packed with plant-based protein and dietary fiber from urad dal, making it a filling vegetarian dish. Onion, curry leaves, and coriander add antioxidants and vitamins, while ginger aids digestion. Using minimal oil reduces saturated fat intake, and shallow frying preserves most nutrients. The dish contains no cholesterol and can be made gluten-free if needed, making it suitable for various dietary preferences. Lentils provide essential minerals like iron, magnesium, and folate, supporting overall wellness.
Petua
- 💡Tip 1: Fresh curry leaves enhance aroma and flavor—don't skip them.
- 💡Tip 2: Grind lentils to a thick paste for best texture; avoid runny batter.
- 💡Tip 3: Shallow fry in batches and drain well to keep vadei crispy and healthy.
Penyimpanan & hidangan
Store vadei in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate and reheat in an oven or air fryer to restore crispiness. Avoid microwaving, as it may soften the texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
