Lentil Vadae

Sundays are perfect for two things: snoozing and snacking! My new year health kick has seen me say goodbye to my achilles heel - crisps, so I am left desperately trying to find the perfect savoury replacement to fill this void. 

It comes in the form of delightfully crispy lentil fritters called Lentil Vadae. These Sri Lankan short eats are great for sunday snacks and any left over are a perfect in my lunch box, alongside hummus, cous cous / a wrap and roasted veg.

They are packed full of energy to keep my creeping hunger at bay, which is a far cry from the sluggish feeling I often get after munching my way through a pack of crisps!


Makes 30 vadae

  • 500g of red split lentils (soaked in water for a couple of hours)
  • 1 small white onion, finely chopped
  • 5 green chillies, finely chopped
  • Handful of curry leaves, finely shredded
  • 1 tablespoon of cumin
  • Salt to taste
  • Coconut oil / vegetable oil for frying


  1. Soak 500g of red split lentils in cold water for a couple of hours
  2. Partially drain the lentils, so that there are a few tablespoons of liquid left with the lentils ensuring they are not completely dry
  3. Using a blender, blend the lentils together to create a relatively coarse consistency - where most of the lentils are mushy, but there are still whole lentils in the mix
  4. Add in the onions, chilli, curry leaves, cumin and salt and mix using a large spoon or spatula
  5. Heat a pan of coconut oil (or vegetable oil) until hot, then reduce the heat to medium
  6. Using your hand, create a heaped dome shape 
  7. Gently slide the vadae into the hot oil, browning each side for a couple of minutes until you reach a lovely burnt orange shade
  8. Leave to drain on kitchen paper to soak up any excess oil
  9. Best enjoyed hot, but equally as delicious cold packed away in your lunchbox!