Isso Wade
“Crunchy deep-fried lentil-and-flour fritters crowned with whole prawns, sold piping hot from carts. The legendary street snack of Colombo's Galle Face Green.”
Where it comes from
Isso wade is the signature snack of the Tamil and Muslim vade vendors who line Colombo's seaside Galle Face Green, where families have queued at sunset for generations. Born from the South Indian vadai tradition, the Sri Lankan version is flattened, spiced and famously topped with a whole prawn pressed into the dough.
On the plate
A shatteringly crisp, golden crust gives way to a dense, savoury lentil interior flecked with fennel and chilli. The single prawn on top turns sweet and chewy, a salty-briny crown on each bite.
How it works
Leaving some lentils whole and grinding the rest creates a craggy texture that fries up extra crisp, while rice flour reinforces the crunch. Deep frying at a steady high heat sets the disc fast so it stays light, not greasy.
Variations
Plain parippu vadai, ulundu vadai, masala vadai, with cuttlefish topping
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓25 min active · 240 min waiting
How it's made
8 steps · Show ↓- 1240 min
Soak split lentils in water for at least four hours, then drain well.
- 28 min
Coarsely grind most of the lentils, leaving some whole for crunch.
- 34 min
Mix the ground lentils with rice flour, chopped onion, green chilli, curry leaves and fennel.
- 43 min
Season with salt and just enough water to bind a thick, scoopable batter.
- 54 min
Wet your hand and flatten a portion into a small disc on your palm.
- 63 min
Press a cleaned prawn firmly into the centre of each disc.
- 78 min
Slide the cakes into hot oil and deep-fry until deep golden and crisp.
- 82 min
Drain on paper and serve hot with chilli sauce or coconut sambol.
