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.
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.
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.
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
Where Isso Wade sits in the Sri Lankan flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 30 min
- 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.
Watch outGrind most of the lentils coarse but leave a handful whole — that craggy, uneven texture is exactly what fries up extra crisp.
- 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.
Watch outAdd only just enough water to bind a thick, scoopable batter — too wet and the discs soak up oil and turn greasy instead of crisp.
- 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.
Watch outDeep-fry at a steady high heat until deep golden right through — hot oil sets the disc fast so it stays light; too cool and it drinks oil.
- 82 min
Drain on paper and serve hot with chilli sauce or coconut sambol.
