Vadde's Ready to be Eaten

Vadde, a delicious savory delicacy, is made with ground lentils, spices, herbs and other ingredients that are then mixed into a dough and fried in round shapes. Vadde is served mainly as a side dish or starter. A variety of lentils, like dried split peas, chick peas, or urad, (black pea lentil), may be used to make vadde.

Sometimes the lentils, including rice, may be combined, creating different flavors and textures. This recipe is a very simple, using just split pea lentils. It has been adapted from a very popular South African Recipe Book, Indian Delights. It is quite tasty and for those watching their waistlines, try limiting the amount you consume at one sitting, as it is fried in oil.

I used a food processor to pulse the lentils, ginger & chili & chop the onions. When using a food processor, do not pulse until it is powdery, it should retain a slightly rough texture. I used just 1 chili, you may use more. I also find that cornflour/maizena helps to bind the dough and it ensures good results when frying.

As in all recipes, the lentils should be picked & washed. Similarly all vegetables need to be washed & chopped, or sliced before being used. The ingredients are readily available in regular stores.

Before you begin frying, ensure that you have your spoons, slotted spatulas, paper towels, and a plate to receive the fried vaddes. Be careful with hot oil.


  1. 1 cup split pea lentil/dhal
  2. ¼ cup chopped onion
  3. 1 green chili
  4. ½ banana, mashed
  5. ½ tsp. ground ginger
  6. 1 cup chopped coriander leaves
  7. 2 stalks shallot
  8. 1½ tblsp. cornflour (maizena)
  9. 1 tablespoon fennel seeds
  10. 1 tsp. cumin seeds
  11. 2 teaspoons coriander powder
  12. ½ tsp. chili powder
  13. ¼ tsp. ground pepper
  14. ½ tsp. baking powder
  15. salt to taste
  16. Oil, enough to cover the vadde when frying


  • Pick & wash lentils & soak at least 12-18 hours
  • Drain water, & pulse lentils, ginger & chili
  • Mash banana, chop onion, shallots, coriander and add to ground lentil
  • Add all the dry ingredients, numbers 8-15
  • The salt is approximately 1 tsp. Adjust as needed.
  • Heat oil on medium to high setting.
  • Mix all the ingredients well. Form into balls. Flatten in the palm of your hand and indent a small hole in the middle
  • Carefully slide vadde into oil. When you see the bottom browning, turn to cook the other side
  • As the vadde browns, adjust the temperature. Drain as much oil as possible when removing vadde from the oil. Keep on paper towel to absorb oil
  • Serve with sauces. Enjoy

Vadde's frying in pan


The Vadde Mixture

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at email address.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes, hints and tips. You can also reach me at Contact

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