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Crispy Masala Dosa with Cilantro Coconut Chutney and Sambhar

Crsipy Marsala Dosa

What do you do to reduce stress?

When life has me feeling a little bit overwhelmed, I exercise, I close my eyes and pretend I am in a happier place, I take some deep breaths, I drink some soothing herbal tea, I listen to some relaxing music or sometimes I tell myself I need to take an attitude break and get on with life.

Crsipy Marsala Dosa

All of these things work very nicely to reduce stress, but I have a little secret.  My all time favorite way to blow off some steam and put life back into perspective is to have fun in Bam's Kitchen. Bam's Kitchen is my little resort away from everything. Bam's Kitchen is a place where I can be creative and have fun and experiment and forget about all life's little worries.  Bam's Kitchen becomes even a more interesting "foodie spa and resort" when my dear friends can join me for an afternoon of fun.

Crsipy Marsala Dosa

My dear friend, Anu, and I had a great day of stress reduction and fun in Bam's Kitchen. We laughed together and laughed even harder when something did not turn out as expected in the kitchen. We were creative. We were food photography stylists.  We were team players and most of all very good friends enjoying the time making delicious food together.

Crsipy Marsala Dosa

So you may ask, why were Anu and I stressed to begin with...

My dear friend, Anu, and I just completed a course in Traditional Chinese Medicine (TCM) Acupuncture Certification. In addition to memorizing a tremendous amount of theory we also had to practice our clinical skills.  You build a whole new kind of trust in someone when you allow them to put a needles in you, just for practice. Anu was my study buddy and pin cushion this year.

Crsipy Marsala Dosa

Then there was the final exam....!!! Do you know why we sometimes write "Etc" on our essay exams? It means... E (End Of) T (Thinking) C (Capacity)... I think my brain matter was leaking out of my ear by the end of the exam.

I know that many of you know that I am a western medically trained professional but I wanted to bridge the gap between Asian and Western Medicine and have a better understanding of where East really does meet West.

Switching from learning Western Medicine to Eastern Medicine requires a complete brain transplant as absolutely everything that I was learning in TCM was different from what I had learned in Western Medicine. It took me some time to get over the culture shock and to assimilate. However, soon thereafter, I was warning my family members not to eat or drink excessive hot or cold foods as not to get their ying or yang out of balance. I started running around and checking my kids pulses and looking at their tongues for assessment. My kids started to come to me with small ailments such as sore throat and common cold and I would treat them with acupuncture instead of tylenol. On the other end of the spectrum, Mr. Anonymous would go running in the other direction any time I took out my acupuncture needles from my bag.

Crsipy Marsala Dosa

I started noticing things in life from a very different perspective. I started to look at life, health and wellness from both a Western and Asian perspective at all times. At first, I though this would never be possible to do. However, now I feel like a stronger clinician understanding both sides to the equation.

Crsipy Marsala Dosa

Anu is a very sweet gentle friend from India and is a fantastic little cook and foodie.  Anu and I celebrated the freedom from acupuncture exams and needles with a little stress reduction and fun in Bam's Kitchen making Dosas, Aloo Masala, Cilantro and Coconut Chutney and Sambhar. Please follow Anu and I along to learn how to make these delicious Indian dishes...

Have you ever had a dosa? Dosa are one of the most delightful things I have ever tried. A Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern India.  They are traditionally served as part of the breakfast meal.  They are light, crispy and delicious huge flat disks that are usually filled with a little savory Aloo Masala (potatoes and spices) and dipped in lovely chutneys. Dosa's are gluten-free, vegan friendly and our version is very low-fat. (Accidentally healthy- you have to love that)

Crsipy Marsala Dosa

I saved some of the dosa batter and made them for a snack for my teenage boys and they devoured them in nano seconds.  (A Masala Dosa has all of the teenage basic food groups; potatoes, spices and a tortilla looking thing to wrap it all up in)

Enclosed are recipe for the plain dosa, Aloo Masala, Cilantro and Coconut Chutney and sambhar. You will need to complete the fermentation of the Dosa a day or two before you plan to prepare them.

Dosa

Recipe from Anu and some help from the sweet little man at the Indian Provisions store in Wanchai

Makes about 15 or so dosa's depending on the size of your pan

  • 3 cups rice (chawal)
  • 1 cup Split black garam lentil (urad ki dhuli dal)
  • 1 teaspoon salt
  • 1 teaspoon fenugreek seeds
  • water for soaking
  • Oil as required
  • heavy-duty blender or grinder

Step 1: Wash the rice, dal and fenugreek seed and soak in a tupperware with just enough water to cover for at least 6 hours

Step 2: Grind the rice ,split black garam lentil, and fengreek seeds until a fine thin batter by adding just a little water (Hint it is better to be thicker as you can always add more water later to get it to the consistency you need) I used my heavy-duty Blender/smoothie maker that also works to crush ice or if you have a spice grinder that would work as well.

Crsipy Marsala Dosa

Step 3: Add salt to mixture and leave it covered for at least 12 hours of fermentation. (I put mine in the refrigerator overnight to ferment)

Step 4: Make your Aloo Masala, Cilantro and Coconut Chutney and Sambhar before you start to cook your dosas. (Recipe follows below)

Step 5: When you are ready to eat, add water to the dosa batter so that it just covers the back of the spoon. (Getting the consistency correct is imperative to making a good dosa)

Crsipy Marsala Dosa

Step 6: Pre-heat a large non stick pan and place a tiny bit of oil on the bottom and spread around with a half of an onion pierced with a fork. (This little trick that Anu taught me works really great)

Step 7: Use a ladle and pour slowly in a circular motion the dosa batter in the pan. Use the back of the ladle to thin the dosa. (We were trying to cut down on fat but if you want a really crispy dosa then take little extra oil and drizzle on top of dosa- we omitted this step)

Crsipy Marsala Dosa

Step 8: When you see the dosa batter start to get gently golden on the bottom flip over and continue to cook until golden brown and crispy.

Crsipy Marsala Dosa

Step 9: Continue this process for making the rest of the dosas. I would suggest you clean the pan between each one you make for best results.

Step 10: Serve hot crispy light dosas with Aloo Masala, hot sambhar and cool and delightful cilantro and coconut chutney.

Aloo Masala for Dosa

Recipe adapted from Majula's Kitchen

  • 4 large potatoes
  • 2 tablespoons oil
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon of turmeric
  • 1 green chili chopped finely or to taste
  • 1 teaspoon salt or to taste
  • 1 squeeze of fresh lemon juice
  • 2 tablespoons fresh chopped cilantro

Step 1 Boil the potatoes until they are soft and set aside to cool.

Step 2: Peel and chop potatoes into small pieces. (To prevent oxidation, I sprinkled a little lemon juice on potatoes)

Step 3: Heat the oil into the pan and check temperature with chopsticks. Put the seeds in the oil and they should crack and pop. Once you smell the yummy fragrance from the spices coming to your nose add the potatoes, green chili and salt.

Crsipy Marsala Dosa

Crsipy Marsala Dosa

Crsipy Marsala Dosa

Step 4: Fry the potato mixture for a few minutes and then add lemon juice and cilantro. (You could at this point add shredded carrots, peas or any other vegetable your little heart desires)

Step 5: The potatoes should be slightly moist.

Step 6: Serve Aloo Marsala hot inside the wrapped dosas.

Cilantro and Coconut Chutney

Recipe adapted from the cookingchanneltv.com recipes by Bal Arneson

  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground fennel seeds
  • 1/2 teaspoon ground cardamom seeds
  • 2 cups fresh chopped cilantro
  • 1/4 cup coconut milk
  • 1/3 cup fresh coconut
  • 1 teaspoon minced ginger
  • 1 teaspoon sugar (or sugar alternative such as agave..etc)
  • salt to taste
  • 1 small green chili or to taste
  • 1 clove garlic
  • juice of lime

Step 1: Saunter out to your Indian provision store and to the wet markets to get your spices and ingredients.  Tell the strong confident man at the wet market what "great strong muscles he has" and kindly as him to please break open your coconut. (If all else fails, you can buy the pre-shredded kind in the supermarket)

Crsipy Marsala Dosa

Step 2: Put all your items into the blender and whizz until very smooth and creamy.

Step 3: Serve yummy Cilantro and coconut chutney with dosas. (This chutney is fantastic and it has so many other possible uses, like as a topping on grilled fish or as a dip for fresh vegetables or maybe as a body scrub. It is so yummy you may want to double your recipe)

Crsipy Marsala Dosa

Sambhar 

My dear friend Anu brought to my home some delicious Sambhar, so I did not get a chance to make any yet. However , I found a great little quick sambhar on-line. Please visit  http://myrecipes-aditi.blogspot.hk/2009/01/quick-sambar.html. 

Crsipy Marsala Dosa

Here is another version of Sambhar.  http://www.food.com/recipe/sambhar-115127

Have a happy and stress free week!

Namaste,

BAM

LESS THAN 30 MINUTE DINNERS

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ABOUT HEALTHY WORLD CUISINE

Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Crispy Masala Dosa with Cilantro Coconut Chutney and Sambhar

By HWC Magazine  , , , , , ,   

July 19, 2012

  • Cook: 8 hrs

Ingredients

rice (chawal) -

Split black garam lentil (urad ki dhuli dal) -

fenugreek seeds -

potato -

cumin -

mustard seeds -

tumeric -

chilis -

lemon juice -

cilantro -

coriander seeds -

fennel seeds -

coconut milk -

fresh coconut -

ginger -

low glycemic sugar alternatives -

fresh garlic -

lime juice -

00:00
  • I love all of these dishes and haven’t eaten a dosa since leaving Singapore. How wonderful that you and your friend have now shown me how I can make this. I just need to find split black Garamond lentil. Can you ask your friend if there’s any other kind of lentil I can use if I can’t get hold of this one?

  • Hi Bam!!! Since we are new friends, I didn’t know you are in the medical field. My husband began his career as a registered nurse, although he’s moved on to education now (He works for Life Flight training trauma care), though he’s definitely got the Western Medicine background. Me on the other hand grew up with Eastern medicine, so when it comes to caring for our little girl, I tend to lean toward the holistic and natural approach, while he believes in using modern medicine for every ailment. I am sure you did very well on your final exam, it’s very interesting you are able to combine the West and East philosophy, I admire that!

    The amazing food you and Anu made, WOW! I would LOVE to have some of that dosa right now (it’s breakfast time here at Houston)!

    • Thanks for your response. You are the perfect example of why I would like to help to bridge this gap. I see many people with this same dilemma. Working in the TCM clinics and even back in the States many patients are sometimes on both western medications as well as Chinese medicine and/or acupuncture treatment. However, the missing link is making sure that each therapy compliments one another and understanding both treatment modalities. (We have a lot of work to do on both ends to fix this little problem) Take care, BAM

  • machisan

    your photographs just pop out of the pages, gorgeous 🙂

    • Thank you very much. Anu took the first picture. (I think she is a natural foodie) Take care, BAM

  • That’s so impressive!! I love Indian food, and love it even more when my friend Mamata cooks for me. That looks delicious!!

    • I think that is exactly why these dishes tasted so yummy. Anu is a great little chef!

  • Bam these dishes look fantastic and i especially love the cilantro coconut chutney! I didn’t know you were in the medical profession. And how wonderful you are working now in TCM. I am so intrigued by TCM and have turned to naturopathic medicine and TCM many times when western medicine just didn’t give me answers. Much of my nutritional therapy is based on naturopathic medicine and I’ve seen its positive effects time and time again. Looking forward to learning more about your work and of course as always, catching up on all your delicious posts. Have a great weekend! Karista

    • Thank for your kind comments Karista. I think you will love that Cilantro and Coconut Chutney on some grilled mahi mahi. (Just made some last night)
      I think TCM is becoming more and more of an option as people as starting to look more at prevention and positive changes in their lifestyle. Western medicine of course has prevention measure in place but the emphasis is usually more on curing the disease rather than prevention. Understanding both alternatives to care can provides the patient with more holistic care options.
      On a side note, how are your cooking classes going?
      Take Care,
      BAM

  • This looks so good and I bet you girls had fun cooking together! 🙂

    • Lots of action was going on in Bam’s Kitchen that day and boy did we have fun! Take care, BAM

  • Yum… now u have made me very hungry for Dosa…

    • Stop on by and I will throw some on the griddle. Take Care, BAM

  • I love the teenage food groups! Something to look forward to. So interesting to hear about your melding of the two medicines – I bet you’re even more amazing at what you do! And how fun to cook with a friend. You two certainly outdid yourselves with all this good stuff!

    • Ahh… The teenage food groups let see we have meat, potatoes, rice, snacks and carloads of homemade lemonade. (Also best if none of their food touches!)
      The weekend is here so I am sure I will be chained to the stove cooking all weekend long. If they let me out for air ,I will get to read your yummy posts soon. Take care, BAM

  • This entire post is bookmarked. I am making everything here this weekend!

  • Congrats on finishing your exams my friend – I cannot even imagine the relief you must feel 😀
    Your friend sounds so sweet and I have taken to her because she looks like an Aunty of mine 😀
    This dosa looks absolutely fantastic! Crispy goodness and this is coming from a non-dosa girl!

    Cheers
    Choc Chip Uru

    • Anu is a sweetheart! You would love her.
      We are both so glad to be done with exams!
      Take Care, BAM

  • This is such an interesting post! First it sounds like you & Anu had a great time & that recipe… my goodness, that’s a creation of epic proportions.
    Congratulations on completing your training which must have been really interesting. I’ve tried acupuncture in the past which unfortunately wasn’t very helpful but I still think that it may be useful for other things. I am happy that my current doctor’s office is very open to combining a variety of techniques with traditional but I do wish the insurance companies would be a little more helpful in this regard, especially for conditions such as fibromyalgia which they just do not have anything much to offer.
    Will you be able to use your training if you return to the US?

    • Dearest Diane,
      Fibromyalgia is a very difficult disease to deal with and uncomfortable. My heart goes out to you. I am also on the same bandwagon as you and why some insurance companies will not cover the cost of alternative or preventative therapies. It is very frustrating.
      If I sit for the exam in states and complete more clinical time, then I can practice. However, I think what I really want to do is something on a different level. I would like to help facilitate or bridge the gap in care (Eastern and Western Treatment) in my area of expertise.
      BAM

  • I love marsala dosa and haven’t had it in years! And the chutney…so green and it looks so delish. Your photos and just watching you and Anu make this is making me crave it! I didn’t know you were in the medical profession, but how interesting to learn about Eastern/Asian medicine coming from that perspective. This was really a great post, Bam!

    • I think you would really love the cilantro and coconut salsa. It is so fresh and delicious and so many other potentials and I think it be lovely on some grilled fish!
      It has been interesting to find out that there are many foodies that are also in the medical field.
      Thank you for you kind words and take care, BAM

  • You’re killing me with all those spice shots. It all looks wonderful. Very, very tasty.

    • Thanks Greg. You are also killing me with all those juicy tomato picture shot at Rufus Food and Spirits, it is like torture for me. However, I can see the light at the end of the tunnel as I am shooting home for Michigan for a while to get my fill of fresh corn, heirloom tomatoes and family hugs! Woo Hoo! Take care, BAM

  • I have always wanted to make masala dosa. It’s the only dish that would turn me vegetarian. That looks spectacular. Noted and bookmarked.

    • I will pass this kind message on to my dear friend Anu. I know she will be very happy to hear this news. Take care, BAM

  • Congratulations to you both for finishing the TCM Acupuncture course! It says a great deal about you, BAM, that despite your Western training, you approached acupuncture with an open mind. Many Western healthcare professionals aren’t nearly so receptive when it comes to the Eastern forms of medicine. I hope you’re successful in your quest to establish yourself in what is currently a no man’s land between the 2 philosophies. Heavens know there’s a need.

    • Bonjourno John! Thanks for your support. The world is such a dynamic multicultural place with a blending of cultures and beliefs so I hope we can also try honor their medical beliefs and provide both Eastern and Western treatment modalities to provide optimum care. I know I have big dreams, shooting for the moon but if I only catch a star I will be very happy. Have a super weekend. BAM

  • Nami | Just One Cookbook

    E (End Of) T (Thinking) C (Capacity)!!! That was funny! Congrats of finishing the exam! I don’t think my brain can tolerate any test or memorization. I don’t even remember things that I am supposed to do anymore or what day it is. Horrible especially after kids were born. For stress release I eat. I wish I am opposite so that I wouldn’t gain weight like this at all! >_< Delicious meal~ Homemade dosa! Hmmm I'd love to eat that for my stress release!

    • Thanks Nami-san and the good news is you can eat your fill of this great dish as it is quite healthy and low on fat the way we prepared it. Ja Mata, BAM

  • Sharon | ChineseSoupPot.com

    Congratulations on the exam! I think any stress I have could be greatly relieved if I can indulge in the yummy foods that you and Anu cooked up in the BAM kitchen for this post!! Yum! =)

    • Thank you Sharon. I just came back from the HK Better Home EXPO and I can’t wait to try to make my own hot Chinese Almond, rice, sesame seed and soy milk. I am sure you probably have this recipe somewhere on your website will have to check it out.

  • Congrats on finishing up your coursework…you guys earned your Kitchen Spa Day, for sure!
    I wish more health professionals in this country could see the benefits of complimentary treatment, rather than taking an adversarial stance on the issue. Keep an open mind, and keep learning, right?

    • Kitchen Spa Days do wonders to reduce the stress. (Today I have already made breakfasts x 2, watermelon-lemon fruit icy pops, grilled chicken and veggies with pesto sauce, caesar salad, xiao long bao and stirfried baby cabbage with asian dipping sauce, a cheese cake for a friend, confetti cake with buttercream frosting from teenager #2, ribs with a dry rub are marinating in the refrigerator and preparing some Thai fish cakes. And it is only just 2pm) Lots of Cooking therapy going on here in Bam’s Kitchen today!
      I agree! Ongoing education is always needed as the world is always changing.
      Take Care, BAM

  • Bam, yum over and over again. Looks so good.

    • You are so sweet. I will make sure to get this lovely comment on to my dear friend, Anu. Take Care, BAM

  • I am so impressed Bam.. you’re a doctor, you’re an amazing cook and now you’ve completed an Accupuncture specialization?! There is no end to your talents! This is a yummy looking dish.. I just have a quick (amateur) question: do I grind the spices for the marasala before adding to the frying pan? or do they “pop” enough to break apart while cooking? You made me laugh when you described why teenagers love these.. yup, “tortilla looking things” to wrap food in are perfect.. then they don’t have dishes to wash and they can run out the door while eating:D xx

    • Look who is talking Miss Poet, Cello player, mom and the hostess with the mostess! I am a Clinical Nurse Educator with background in Cardiology, ECMO, clinical management, medical writing and CPOE. However, my real passion is cooking!
      Actually you do not want to grind the spices for the Aloo Marsala but leave them whole while cooking. The spices will pop and crackle and let off their great aroma and tenderize during the cooking process. However for the Cilantro and Coconut chutney you will want to use ground spices to keep the texture smooth.
      A great breakfast for kids as they are running out the door to their extracurricular activities. No plate required!
      Have a super weekend. BAM

  • This looks wonderful!

    • Thanks Bernice. I am really delighted the dosa’s turned out so great on our first attempt. Actually I was kind of hesitant about this whole process and went out and bought some back up pre-mixed dosa just in case. We never needed it and so glad to have the opportunity to make the fresh homemade version instead. Take care, BAM

  • kathleen1richardson

    BAM, I’ve learned so much from every one of your blog posts. I especially liked this one with the sharing of learning and skills between you and Anu. Delicious looking food, as always!

    • Thanks Kathleen. How is your trip? Have a fantastic time and I love getting to read all about it on your website. Take care, BAM

  • Congratulations on getting your certificate, well done! I am very happy for you. :)No wander you were stressed before the exam: there is a lot to remember and understand when it comes to medicine… Lovely dosa, I am sure it tasted great! 🙂

    • Thanks Marina. You should see the size of our books? I sure wish they would get on board with e-books as hauling this 20 pound wonder is getting old. Have a super weekend. BAM

  • Oh my God… where do I look first. That chutney looks absolutely incredible and the aloo marsala and dosa as well… I’d love it all, I know it. I really want to make it… hmm, I’ll have to schedule this for next week I think because it’s making me seriously want it right now 😀 Thanks Bam!

    • Thank you Charles. Just like your delicious Beef sandwich (18 hour wait time) you made you will need to buffer in a couple of day of prep for the dosa mix so that it can ferment. I have to tell you that Cilantro and coconut chutney is really super good. So many potential uses for this. Have a super weekend and have a great picnic! Take Care, BAM

  • I am absolutely terrible at making crepes, so I’m also intimidated by dosa. These look incredible though… A tempting reminder that I should just take the plunge and give them a shot. Please tell me that the batter is easier to work with than that of my French nemesis!

    • Actually I think dosa making is much more difficult than making french crepes. I don’t want to put you off by this but it did take me several tries to get the hang of it.

  • Hats of to you Bam for taking on a new direction in your career. Studying with too teenage kids is not an easy task I am sure but you should be really proud of yourself.
    I love to bake when I am stressed, some how shutting everything out and just enjoying the process. I love the idea of the dosa and all the wonderful array of foods you served with it, I think I will give the potatoes a try first 🙂

    • Actually I think studying so intensely along with my 2 teenagers left a good impression. All 3 of us would study for exams, we all would forage through the kitchen when we had the exam munchies and then quiz each other on each others data. Family study bonding.
      I think your kids will really enjoy this and potatoes is one of the kid food groups. Take care, BAM

      • Family study bonding 🙂 love the idea.
        I did my masters when my daughter was 2 and I couldn’t do study bonding , maybe when they are older and I decide to go back to studying it would be a different experience

  • Having grown up in a house where both Eastern and Western healing methods were embraced I know your children are very fortunate 🙂

    • Best of both worlds I think. Have a super week Tandy! Take care, BAM

  • I love dosas! One of my favorite things to order when I’m in a restaurant that specializes in southern Indian cooking. Never made my own, though – something I have to change. And congrats on the TCM Acupuncture Certification! I’ve never had acupuncture, but know some people who have. Although their experiences seem to be that not every acupuncturist was equally effective in helping them, when they found one who was “right” they were helped tremendously. Anyway, it somehow escaped me that you were trained in Western medicine – how cool to add Eastern to your knowledge! There are advantages to both.

    • Thank you! You are right, not all cases can be fixed with just Western Medicine or Eastern Medicine alone. Sometime a combination of both is required to achieve positive therapeutic effect. In addition, you have to find the right clinician to suite your needs.
      I hope you have a great week and I am on my way to your website. Take care, BAM

  • Another fan of masala dosas here! I came across them when I went to India, and was hooked, so many great varieties to try. But my all time favourite is the one you have made here – with Aloo and the corriander-coconut chutney. My partner learnt to cook them in India (one of his many talents) and he taught me. I just love them anytime of day !!
    And how fascinating for you to learn about accupuncture and Asian medcine – a real learning curve!

    • Hello Claire, I am so glad I found another dosa lover. For me it is the whole texture thing. The crispy dosa with the smooth potatoes and the clean fresh chutneys. It has it all going on. I guess we all need to take some more lessons from Anu and from your partner and try more delicious healthy recipes.
      PS: Keep taking more pictures of that beautiful blue sky you view every day and posting it. I love it- totally tranquil.
      Take Care,
      BAM

  • Dosas are my favorite and especially with masala aaloo. I can eat this kind of food everyday! In fact my daughter and I go to an Indian restaurant every week, to eat dosas, idlis, medu wadas.
    You have really inspired me to cook this in my own kitchen . It’s been so long since I made this at home.
    The presentation too is so lovely! Thanks Bam.

    • Thank you Asmita. I will pass this lovely comment on to Anu.
      Anu and I had been talking about having a cooking day together to make some Indian dishes together and she smiled and said of course lets pick a day. Then when I told her I wanted to make dosas she looked like a deer caught with the headlights on. I think that she felt the same way as you do. She has watched it prepared many times by her family and has eaten it many time but never has done it in her own home. I think all of those times she watched her mom make it must have been in her memory forever as she was a pro. Take Care, BAM

  • I love reading your blog Bobbi, every post is so enjoyable and I love them so much! I really wish I can fly over to your place right now to eat the dosa! Looks incredibly delicious!

    • Thank you for your very sweet comment. Actually the flying over from Singapore to HK is really a nice idea and short flight. Let me know if you even plan a visit. Take care, BAM

  • Wow this reminds me of what I used to eat in Malaysia, so nice!

    • Great little alternative for breakfast, snack or really any meal and time of the day.

  • Enjoyed reading your blog and some good posts here. I did make a little different version of the traditional Indian Masala dosa and thought it might interest you. Here is the link:
    http://urbanfoodlover.wordpress.com/2012/10/18/dosa-potatoes-chutneys-and-more/

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