Vadai is a popular snack in Malaysia, known for its delicious taste and unique texture. Originating from India, this delicacy has found its way into the hearts of Malaysians and has been adapted to suit the local palate.
The Making of Vadai
Vadai is typically made from lentils or other legumes that are soaked, ground into a batter, and mixed with various spices. The batter is then shaped into small, flat discs and deep-fried until they turn golden brown. The result is a crispy exterior with a soft and fluffy interior.
Varieties of Vadai
In Malaysia, you can find several types of Vadai. The most common are the ‘Masala Vadai’ and ‘Ulundu Vadai’. Masala Vadai is made from chana dal (split chickpeas) and is flavoured with fennel, chillies, and curry leaves. Ulundu Vadai, on the other hand, is made from urad dal (black gram) and is often enjoyed with coconut chutney or sambar.
Conclusion
Vadai is more than just a snack in Malaysia; it’s a testament to the country’s rich cultural diversity and love for food. Whether you’re a local or a tourist, the taste of Vadai is sure to leave a lasting impression.
References
- “Malaysia’s Food: A Walk Through Its Rich Mix of Flavours” by Tourism Malaysia: Link
- “Malaysian Food: 40 Dishes To Try” by CNN Travel: Link
- “Malaysian Street Food” by Lonely Planet: Link
Article curated by Suwaytha Gopal
