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Whisk all dry ingredients (rice flour, cornstarch, baking powder), then slowly add water until smooth
Mix in turmeric, curry powder, coconut milk, beer, salt, sugar, and scallions
Let the batter rest 30–45 minutes at room temperature
Heat a pan over medium heat until the oil is hot and glossy
Ladle in batter and swirl thin, add fillings, and cover briefly
Remove lid, add oil around edges if needed, and fold once browned and crisp