Add in the curry leaves-cumin mix and dry ingredients into the blender.
Followed by adding in the wet ingredients into the blender
Cover and rest the batter for 15 minutes for the flavours to infuse.
Meanwhile, preheat the oil in a saucepan to 150°C and drop a kuih loyang mould into the hot oil for 5 seconds to heat it up before dipping it into the batter.
Once the oil is heated up, take the mould out and lightly dab it on a kitchen towel for excess oil. Dip the mould into the batter, almost fully immersed, but make sure to leave 1 mm space from the top of the mould so that the crispy kuih can be easily released from the mould later.
Hold on for 5 seconds before dipping it back into the hot fryer to create a thin layer of crispy kuih, meanwhile, do not let the mould sit onto the base of the pan.
After about 30 seconds, lightly move the mould up and down to release the kuih from the mould. Use a fork to gently remove the kuih, if necessary.
Continue frying and flipping the kuih until the kuih crisps up.
Remove from oil and let the excess oil drip on a kitchen towel. Repeat till all batter is used up.
Let cool and keep in an airtight container.
