Most people in the world are probably aware that vada is traditionally a South Indian savory snack. These people would be in for a surprise when they get to eat this crispy delicacy in Malaysia prepared by a Malay (my neighbor in Melaka has a pasar malam stall where she prepares and sells masala vadas) or even Malaysian Chinese. Oh yes, I still remember eating this hot and tantalizing snack prepared and served by a Chinese man in his roadside stall in Gajah Berang. In fact, his variation was special as they were prawn vadas served with chili sauce. Well, that’s how diversely united we Malaysians are :)
It’s not an uncommon sight to see a Malay preparing and selling the vadas or even the popular Chinese snack, pao (or bao), a kind of steamed bun with a variety of filling, both sweet and savory; a Malaysian Chinese preparing and selling Malay kuihs, rendang and nasi lemak or a Malaysian Indian preparing and selling char kway teow! That’s why we mostly prefer to identify ourselves as Malaysians first and then by cultural heritage because we share, give and take so many things among ourselves, especially when it comes to the Malaysian cuisine :)
As for me, this is yet another item that I have never bothered making them when I was in Malaysia mainly because whenever I wanted them, vadas are easily available in all Indian restaurants (all day) and roadside stalls during teatime. Out of the two common vadas, medhu (the donut-like vada with the hole) and dhal (prepared with lentils), I love medhu vada. Prepared the right way, it is usually crispy on the outside and soft and fluffy on the inseide and pairs well with coconut chutney or even yogurt (medhu vada eaten soaked in flavored yogurt becomes dahi vada!).
I’d have to presoak the black gram dhal the night before and then grind it to a thick batter and then flavor the batter with salt, cumin seeds, cut green chilies, onions and ginger. A little long a procedure…so I usually take it easy when I don’t get the hole in the middle like :) and mostly just fry them up by pouring the batter in the hot oil without even trying to shape them. I usually target for perfection in taste and once I achieve that, the shape is really not a concern! I prepared some coconut-mint chutney to dip my vadas in this time. In little oil, I roast some cut onion, ginger, green chilies and a bunch of mint leaves together with some chana dhal before blending them in my food processor.
A wonderful savory snack, best enjoyed piping hot on a cold fall day!
