- 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
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!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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