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Nadur Monji (Lotus Fritters)1 thick lotus root Wash the lotus root thoroughly. Cut into 5 cm lengths and further cut into strips. Drain and pat the strips dry. Make a thin batter of rice flour, salt, chile powder, cumin and thyme powder. Dip the strips in the batter and drop a handful of the tangled strips into a kadhai with sizzling hot oil. Fry until crisp and reddish-brown in color. Remove, drain and serve hot.
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