Sri Lankan Dhal Vadai is a popular street food in Sri Lanka, often enjoyed as a snack or appetizer. These crispy lentil fritters are made with red and yellow lentils, spiced with green chilies, cumin, and curry leaves. They are deep-fried to golden perfection and served with chutney. A must-try for anyone exploring Sri Lankan flavors!
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Rinse the red and yellow lentils thoroughly and soak them in water for 2 hours.
Drain the soaked lentils and grind them coarsely without adding water.
In a mixing bowl, combine the ground lentils with chopped onions, green chilies, cumin seeds, salt, and curry leaves.
Shape the mixture into small balls or patties.
Heat oil in a deep pan and deep-fry the lentil patties until they turn golden brown.
Drain the fritters on paper towels to remove excess oil and serve with chutney.
Ensure the lentils are soaked well to make grinding easier.
Do not add water while grinding the lentils to maintain the right consistency for shaping.
Adjust the number of green chilies based on your spice preference.
Serve the fritters hot for the best taste and texture.
Can I use only one type of lentil for this recipe?
Yes, you can use either red or yellow lentils, but the combination of both adds a unique texture and flavor.
Can I bake these fritters instead of deep-frying?
Yes, you can bake them at 375°F (190°C) until golden brown, but they may not be as crispy as the deep-fried version.
How do I store leftover fritters?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer for best results.
Can I freeze the lentil mixture?
Yes, you can freeze the shaped patties before frying. Thaw them slightly before frying or baking.
What type of chutney pairs well with Dhal Vadai?
Coconut chutney or mint chutney are great options to serve with Dhal Vadai.
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
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