“It’s a great tease for what’s to come.” Dutch Rules chef Viveik Venoharan reaches for this crunchy, golden masala vadai recipe to whip up something quick and easy for guests.
Brought to you by Smeg
Viveik Venoharan
If you’ve dined at one of Viveik Venoharan’s restaurant pop-ups, you’ll be familiar with his aptitude for creating moreish, wine-friendly snacks that pay homage to his Sri Lankan heritage.
Formerly at Cremorne wine bar Lilac, The Age Good Food Guide 2026 Young Chef of the Year award winner is now heading up the kitchen at Mitcham distillery Dutch Rules, where his menu spotlights Sri Lankan flavours with creative twists (see: minced wallaby and pig-skin curry rigatoni).
At home, Venoharan is all about leaning into comfort. When it comes to hosting, his crunchy, golden masala vadai – dunked in a tangy coconut and makrut lime sauce – are easy to whip up in a pinch.
“It’s the perfect entertaining snack,” he said. “Have a plate of those out and it’s a great tease for what’s to come. It’s also very easy and quick to smash out (provided you’ve got some lentils soaking), as well as being very adaptable flavour wise. Too spicy? Tone down the chilli. Love pepper? Just chuck more in.”
He recommends a blender with a wide jug for blending the lentils to the right consistency, plus a juicer for the limes. An induction cooktop also makes regulating and maintaining the oil temperature during deep-frying a breeze.
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Viveik Venoharan’s masala vadai with coconut and makrut lime sauce
INGREDIENTS
Masala vadai
- 350g chana dhal
- 2 tbsp whole black peppercorns
- 2 tbsp fennel seeds
- 1 tbsp dried chilli flakes
- 1 bunch spring onion, finely sliced
- 3 green chillies, deseeded and finely sliced
- 4 sprigs curry leaves, leaves picked and finely sliced
- 10g ginger, peeled
- 15g salt
- 5 litres cottonseed oil
Coconut and makrut lime sauce
- 350g coconut yoghurt
- 2 bunches fresh coriander
- juice of 3 limes
- 6 garlic cloves
- 2 tbsp dijon mustard
- 1 makrut lime leaf
- 2 whole green chillies
- 15g sea salt flakes
METHOD
- Generously cover chana dhal with water and allow it to sit overnight.
- Toast black pepper, fennel and red chilli until fragrant. Allow to cool slightly and blend in spice grinder or mortar.
- Roughly chop the ginger and transfer to blender with ¾ of the soaked dhal, adding water if needed. Blend until coarse.
- Transfer to mixer along with remaining dhal, spice mix, spring onion, chilli, curry leaves and salt. Mix on low until combined. If mix is too dry (does not come together, very crumbly), add some water and continue mixing. If mix is too wet (water pools underneath, does not retain structure), strain through a fine sieve.
- Portion out vadai mix to appropriate size (roughly 40g is good).
- For the coconut and makrut lime sauce, blend coconut yoghurt, coriander, lime juice, garlic, mustard, lime leaf and green chilli in a blender until smooth, then season with salt flakes. Transfer to fridge.
- Preheat cottonseed oil to 180C, fry vadai for 6-7 min or until you can skewer it and the centre is warm.
- Immediately season with sea salt flakes, and drain on wire rack. Serve hot with coconut and makrut lime sauce on the side.
Makes about 12
Presented by Smeg.
