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  • Malaysian Curry Paste as required
  • Rice (parboiled)
  • 90g Bengal Gram (dhuli urad) (split and husked)
  • 1/2 tsp Fenugreek seeds
  • 2 tsp Salt
  • Iron griddle or pan
  • oil
  • 6
  • 7
  • 8
  • 9

Recipe's preparation

  1. Soak rice, dal and methi in water for 5-6 hours.
    Grind fine, add salt and water that would be enough to create a dropping consistency and leave to ferment for 5-6 hours.
    Heat the pan, and brush oil over it. When extremely hot, sprinkle a little water over it and pour around 1 cup of batter on to it.
    It will spread a bit. After it is cooked for a minute, add 1 tsp of Orient Asian Malaysian Curry Paste.
    At the point when the edges begin caramelizing a piece, pour oil around it.
    Turn it over and let it darken on the opposite side as well.Follow for more recipes like like Momos recipe with chutney, easy breakfast recipe , curry recipes, evening snacks recipe, etc. Happy Cooking!

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