@lps.izzy.films: #lpsbalding #lpscustomization #lps #fyp

LPS.Izzy.Films

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Friday 21 August 2026 20:04:59 GMT

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Comments

꧁𝚟𝚒𝚔𝚒꧂ :

she looked so much better with yellow..😭

2026-08-22 09:52:29

11

🌀rey :

is this my sign.. it looks so much cuter

2026-10-05 06:35:44

0

~.○•°☆ᴢᴀᴄᴋ♡.•○°~ :

I love the yellow bc it's complementary to blue, but I feel like an "eyeshadow" or heart around the eye would have been much more balanced... and still have the same layering when being printed/stamped on. just my opinion tho I dunno

2026-09-30 06:31:08

1

Princess Kyo🩷 :

Yess! She’s so much cuter now! I need to do this🥳😍🫶🏻🫶🏻

2026-08-22 23:02:22

7

zule :

i got a double of her, idk if i should remove everything and make her all white or it would be too ugly , i need you opinion 🥲

2026-09-14 19:15:41

0

norsola :

i need to get a dupe of her so i can do this lol

2026-09-15 00:45:59

0

theprairiedawn ⧗ :

Gel nail polish remover + cotton pads is the dream! I’ve been scrubbing with qtips and realised I’ve been doing hard work for nothing haha

2026-09-12 04:56:18

0

bruisedbunnii :

it took me soooo long but it was worth ittt

2026-08-22 02:45:06

1

🌜mymy🌛 :

SHES SP CUTEBALF

2026-08-22 00:06:11

4

_abmocha :

I got a double to do this!

2026-08-21 21:32:15

5

Bunny LPS :

Omggg she’s so cute now

2026-08-22 11:43:42

4

𝕯 || 🧸 :

I NEED ONE to make it all white to look like my kitty it’s so cute, did you got her in a set or in a blind box??

2026-08-22 14:14:27

0

Daysi ❀ :

@🦄

2026-09-02 02:08:40

1

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Sri Lankan Maasi Vada ❤️ This vada brings back so many beautiful childhood memories for me. Whenever I think of Maasi Vada, I remember enjoying them in Sri Lanka, especially in Matale and Akurana, where they are commonly available. They were one of my favourite snacks, and I always loved eating them fresh and crispy. What made them extra special for me was the big piece of Maldive fish hidden inside. I loved the flavour and texture it added to the vada, and that generous piece was always my favourite part. It made every bite so delicious and memorable. Maasi Vada uses the same base of coarsely ground, soaked chana dal (split Bengal gram) as a traditional Masala Vada. The mixture is combined with onions, green chillies, curry leaves, spices and other aromatics. The key ingredient is Maldive fish, especially maasi, which gives this vada its distinctive Sri Lankan flavour. Here, I couldn’t get the bigger pieces of Maldive fish, so I used Maldive fish flakes instead. They still give the vada a wonderful savoury flavour and bring back that special taste I remember from Sri Lanka. ❤️ If you have any questions, drop them in the comments. I’ll reply to all of you ❤️ If there’s any recipe you’d like to see next, let me know too. I’d love to make it for you! Follow for more delicious recipes! ❤️ Sri Lankan Maasi Vada Ingredients 300g chana dal (split Bengal gram) 2 tablespoons Maldive fish flakes, or as needed 1 onion, finely chopped 2 green chillies, finely chopped A few curry leaves, finely chopped ½ teaspoon cumin seeds 2–3 dried red chillies, chopped Salt, to taste ½ teaspoon hing Oil, for deep frying Method 1. Soak the chana dal in plenty of water for 2 hours, or until the dal has softened. 2. Drain the soaked dal and wash it well. Drain completely. 3. Transfer the drained dal to a blender. Do not add any water. 4. Blend the dal until coarsely ground. Do not blend it into a smooth paste. The mixture should still have some small pieces of dal remaining. This gives the vada a lovely texture. 5. Transfer the ground dal to a bowl. Add the Maldive fish flakes, chopped onion, green chillies, curry leaves, cumin seeds, dried red chillies, salt and hing. 6. Mix everything well until all the ingredients are evenly combined. 7. Take a small portion of the mixture and shape it with your fingers into an oval-shaped vada. 8. Heat oil in a deep pan over medium heat. Once the oil is hot, carefully place the vada into the oil. 9. Deep-fry until golden brown and crisp, turning occasionally so the vada cooks evenly. 10. Remove from the oil and place on a plate lined with kitchen paper to drain any excess oil. 11. Repeat with the remaining mixture. Serve hot and enjoy the crispy Maasi Vada with a cup of tea. Note - This recipe makes approximately 25 vadas. #maasivada #srilankan_tik_tok🇱🇰 #paruppuvada #parippuvada #srilankanfood

Sri Lankan Maasi Vada ❤️ This vada brings back so many beautiful childhood memories for me. Whenever I think of Maasi Vada, I remember enjoying them in Sri Lanka, especially in Matale and Akurana, where they are commonly available. They were one of my favourite snacks, and I always loved eating them fresh and crispy. What made them extra special for me was the big piece of Maldive fish hidden inside. I loved the flavour and texture it added to the vada, and that generous piece was always my favourite part. It made every bite so delicious and memorable. Maasi Vada uses the same base of coarsely ground, soaked chana dal (split Bengal gram) as a traditional Masala Vada. The mixture is combined with onions, green chillies, curry leaves, spices and other aromatics. The key ingredient is Maldive fish, especially maasi, which gives this vada its distinctive Sri Lankan flavour. Here, I couldn’t get the bigger pieces of Maldive fish, so I used Maldive fish flakes instead. They still give the vada a wonderful savoury flavour and bring back that special taste I remember from Sri Lanka. ❤️ If you have any questions, drop them in the comments. I’ll reply to all of you ❤️ If there’s any recipe you’d like to see next, let me know too. I’d love to make it for you! Follow for more delicious recipes! ❤️ Sri Lankan Maasi Vada Ingredients 300g chana dal (split Bengal gram) 2 tablespoons Maldive fish flakes, or as needed 1 onion, finely chopped 2 green chillies, finely chopped A few curry leaves, finely chopped ½ teaspoon cumin seeds 2–3 dried red chillies, chopped Salt, to taste ½ teaspoon hing Oil, for deep frying Method 1. Soak the chana dal in plenty of water for 2 hours, or until the dal has softened. 2. Drain the soaked dal and wash it well. Drain completely. 3. Transfer the drained dal to a blender. Do not add any water. 4. Blend the dal until coarsely ground. Do not blend it into a smooth paste. The mixture should still have some small pieces of dal remaining. This gives the vada a lovely texture. 5. Transfer the ground dal to a bowl. Add the Maldive fish flakes, chopped onion, green chillies, curry leaves, cumin seeds, dried red chillies, salt and hing. 6. Mix everything well until all the ingredients are evenly combined. 7. Take a small portion of the mixture and shape it with your fingers into an oval-shaped vada. 8. Heat oil in a deep pan over medium heat. Once the oil is hot, carefully place the vada into the oil. 9. Deep-fry until golden brown and crisp, turning occasionally so the vada cooks evenly. 10. Remove from the oil and place on a plate lined with kitchen paper to drain any excess oil. 11. Repeat with the remaining mixture. Serve hot and enjoy the crispy Maasi Vada with a cup of tea. Note - This recipe makes approximately 25 vadas. #maasivada #srilankan_tik_tok🇱🇰 #paruppuvada #parippuvada #srilankanfood

#MLBB10TH #ALLINMLBB

#MLBB10TH #ALLINMLBB

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