Vadai is sold in most Indian restaurants and kacang putih stalls. It is usually eaten for breakfast, at teatime or as a snack; sometimes with coconut chutney, sambar or a fresh green chilli. Two kinds of vadai are generally found in Ipoh – ulunthu (or methu) vadai…the one with the hole, and the other is paruppu (or masala) vadai…no hole. (For those not proficient in the language, just say the ‘holey’ one and the ‘un-holey’ one.) Masala vadai is crispier with visible bits of chana dal but the ulunthu vadai is equally as good; made from urad dal, it is slightly crisp on the outside whilst soft inside. It is nice to taste the green chilli, curry leaves and onions, sometimes even dried chillies. Some may even add chilli padi…it adds a sting to each bite. Best eaten freshly fried.
Canning Corner, Jalan Lee Kwee Foh, Canning Garden
Monday to Saturday, noon to 4.30pm. Crispy, spicy with dried and green chillies – 2 for RM1.
Stall @ Tamil Settlement, Jalan Sg. Pari
Everyday from 2pm. 3 for RM1.
Stall @ Jalan Tun Perak (Connolly Road)
3.30-7.00pm. Go for the ulunthu vadai – 40 sen each.
Kacang Putih Wong Fei Hong
Jalan Lau Pak Khuan, Ipoh Garden, at Public Bank and #63. A third stall is in front of Magnum in Simee.
Monday to Saturday from noon onwards. Worth a mention because the vadai is spicier because it has dried chilli in it – 3 for RM1 – both kinds are good.
Kacang putih stall at Jalan Bandaraya (Old Town near HSBC)
From 9.30am Monday to Friday; 50 sen a piece.
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