SnackAppetizer

Isso Vadai (Spicy Lentil Fritters with Shrimp)

Name: Isso Vadai (Spicy Lentil Fritters with Shrimp)
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: sri_lankan
Ingredients: 250 g red lentil soaked for 2 hours; 0.5 pcs red onion finely chopped; 2 pcs green chili finely chopped; 10 pcs curry leaf finely chopped; 1 tsp ginger grated; 1 clove garlic crushed; 0.25 tsp turmeric powder; 1 tsp salt; 12 pcs shrimp peeled, deveined, tail on; 500 ml vegetable oil for deep frying

Isso Vadai are savory, spicy fritters made from red lentils, onions, and green chilies, topped with a whole shrimp. They are a popular street food snack in Sri Lanka, offering a delightful crunch and a burst of flavor.

An original recipe by Forkin

Total time: 2 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 393 kcal

Gluten-free

Allergen information: may contain crustaceans and fish. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gred lentil, soaked for 2 hours
0.5 pcsred onion, finely chopped
2 pcsgreen chili, finely chopped
10 pcscurry leaf, finely chopped
1 tspginger, grated
1 clovegarlic, crushed
0.25 tspturmeric powder
1 tspsalt
12 pcsshrimp, peeled, deveined, tail on
500 mlvegetable oil, for deep frying

Equipment

wok · deep pan · slotted spoon · food processor · large bowl · wire rack · kitchen thermometer

The method

Step by step

1
Soak the red lentils in cold water for at least 2 hours, then drain thoroughly.
About 2 hr
Cook’s note: Soaking helps soften the lentils for easier blending and a smoother texture.
2
Transfer the drained lentils to a food processor.
3
Pulse the lentils until they form a coarse paste, ensuring some texture remains.
About 2 min
Cook’s note: Avoid over-processing; you want a rustic consistency, not a smooth puree.
4
In a large bowl, combine the lentil paste with the red onion, green chili, curry leaves, grated ginger, crushed garlic, turmeric powder, and salt.
About 2 min
5
Mix all ingredients thoroughly until well combined.
About 1 min
Cook’s note: Using your hands can help incorporate everything evenly.
6
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.
7
Take about two tablespoons of the lentil mixture and flatten it into a small, round patty, approximately 5-6 cm in diameter.
About 5 min
Cook’s note: Wet your hands slightly to prevent the mixture from sticking.
8
Gently press one shrimp onto the center of each patty.
About 2 min
9
Carefully slide the vadai into the hot oil, frying a few at a time to avoid overcrowding the pan.
About 1 min
Cook’s note: Overcrowding the pan can lower the oil temperature and make the vadai greasy.
10
Fry for 3-4 minutes on each side, or until golden brown and crispy.
About 8 min
Cook’s note: Ensure the shrimp is cooked through and opaque.
11
Remove the Isso Vadai from the oil and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
12
Serve hot with a spicy dip or chutney.

Per serving

Nutrition

78%Score

Calories: 392.5kcal
Protein: 23.2g
Carbs: 39.8g
Fat: 15.8g
Fibre: 7.3g
Sugar: 2.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Isso Vadai in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer at 180°C (350°F) for 5-7 minutes until crispy.