Gently mix them in,and serve with medhu vadai. Arthi Subramaniam is the Food & Flavor editor for the Pittsburgh Post-Gazette. Email her at [email protected]. 0 Comments ...

Medhu vadai with coconut chutney. (Larry Roberts/Pittsburgh Post Gazette/TNS) Atlanta Restaurants & Food By Arthi Subramaniam Jan 28, 2016 ...

Add lemon juice, and give it one more churn. Transfer to serving bowl. Add mustard seeds, curry leaves and the oil from the wok. Gently mix them in,and serve with medhu vadai. — Arthi Subramaniam ...

Medhu vadai 1 cup black gram lentils, skinned (split or whole) 1 green chili, finely diced 1 teaspoon salt 1 teaspoon whole black peppers 6 to 8 curry leaves, chopped Vegetable oil for frying ...

Medhu vadai is a savory Indian doughnut perfect for anytime of the day. Although it is typically served for breakfast with steamed rice dumplings (idlies) or as an evening snack with coffee or tea,… ...

Drain water, and blend lentils, chili and salt to a smooth batter. The batter should be thick, and so add very little water. Add water at the beginning and not at the end so that the vadai will ...

While it is a favorite roadside snack served on a paper plate, it also can take a froufrou accent, showing up on fine china in mini sizes at cocktail parties.