A deep-fried lentil patty (parippu vadai) topped with whole prawns, served with onion sambol and a curry dip -- almost synonymous with Sri Lanka itself. The dish must be fried fresh; a common shortcut at less reliable stalls is pre-frying and reheating, which noticeably changes the texture.
One of the most popular isso vadai spots in the city -- watch the vendor's process to confirm it's fresh-fried rather than reheated from earlier batches.
Stalls here pair fresh kottu roti and isso vadai together, making it efficient to try both dishes in one stop.
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