KUALA LUMPUR, May 17 — Vadai is a favourite for many who eat it for breakfast or even as a light snack. There are two popular versions served in Malaysia; the softer ulunthu and the crunchier masala.

The ulunthu vadai is made from split black lentils (urad dhal) soaked in water and left to ferment for a few hours. Once it has finished fermenting, the urad dhal is drained and blended with a mix of dried chillies, curry leaves and onions.

The mixture is shaped into patties with a hole, which is deep-fried until golden in colour. When the vadai is deep fried in the hot oil, the steam that builds up within the fritter keeps the oil from seeping inside, hence you get a lovely golden crisp crunchy outer layer and a soft creamy centre.

The vadai can be served with coconut chutney or even sambar for a more savoury taste. Some even soak it in homemade yoghurt or tairu for a creamier version.

Unlike the puffy doughnut-like ulunthu vadai, the masala vadai has a crunchier bite and is shaped like a flying saucer. It’s made from soaked yellow split peas and chana dhal. The mixture is combined with dried chillies, onions, spices and curry leaves to give it flavour. Just before frying, it’s shaped into a flat patty.

Vadai Stall, Jalan SS15/3B, Subang Jaya. Open daily: 11am to 7pm.

Located between the famous rojak and cendol stalls, this 10-year old stall does brisk business hence their vadai is incredibly fresh. They sell two variants, ulunthu and masala.

The ulunthu vadai is excellent — light golden crispy with a creamy soft centre filled with dried chillies, curry leaves and onions. Enjoy their ulunthu vadai with whole bird’s-eye chillies for a fiery taste.

Their masala vadai is also a well prepared version where a crisp golden layer hides a soft center of mashed yellow split beans with deep fried curry leaves. Other goodies to look out are their curry puffs, one stuffed with potatoes and the other variant with sardines. You can also find fried tapioca, urundai made with green beans, fried onions and steamed chickpeas or kacang kuda.

Restoran Lakshimi Vilas, 57, Lebuh Ampang, KL. Open daily: 6.30am to 10pm

Drop by this 40-year plus Indian vegetarian restaurant to eat breakfast or a teatime snack of vadai. They serve two variants here, the ulunthu vadai and the unusual tairu vadai, where ulunthu vadai is soaked in yoghurt (tairu).

Go for the yoghurt soaked version, as the thick curds flavoured with chopped curry leaves and bird’s-eye chillies infuses it with a savoury taste that can be addictive. Pair it with a Bru coffee served with cow’s milk in a stainless steel saucer or davarah. The aromatic instant coffee from India is mixed with the milk in the small saucer to cool it down and drunk directly from it.

The Ganga Cafe, Lorong Kurau, Bangsar, KL

Look for vadai from 10am onwards at this all-day vegetarian place. There’s two types, the ulunthu and masala, which is kept in a food warmer. Pick the masala version that is aromatic with curry leaves, chillies and onions. It’s also got a nice nutty bite that pairs perfectly with a cup of their hot masala tea. When the vadai runs out, a fresh batch will be prepared.

James Matrix stall at Jalan SS3/29, PJ from 5pm onwards, every Tuesday

Make a beeline for this stall that does the pasar malam circuit in KL and PJ, selling freshly prepared Indian goodies. The vadai is fried on the spot and quickly picked up by fans of the crispy soft centered snack.

Other goodies served here include their freshly steamed putu mayam, ragi and curry puffs. The stall can also be found at Setapak Air Panas on Monday, Jalan Wira, Kampung Pandan on Wednesday, Jalan Ikan Emas, Cheras on Thursday, Jalan Ang Seng, Brickfields on Friday and Jalan SS5A/9, Kelana Jaya on Saturday.

Stall opposite Poslaju, Jalan Tun Sambanthan, Brickfields, KL. Open daily: 8am to 7pm

Located in a carpark next to Bank Simpanan Nasional, this stall has an array of snacks for you to munch on like two types of vadai (ulunthu and masala), onion bhajis, banana fritters and pakora. The ulunthu vadai tends to be rather bland tasting, but its texture is soft. Opt instead for the more aromatic masala vadai with a crunchy bite and whole yellow split beans.