● Phase 1: When the h2o and starch are divided from one another within the batter, it is best to drain the h2o carefully. This reminds on the steamed rice crepe (ilai vadam) that we dry and deep fry. We devour the refreshing steamed ones after we peel it off. https://tibetanlaphing43344.blogolenta.com/32156774/laphing-fundamentals-explained