Waise, I’d call it China’s answer to the dosa—a crispy pancake with egg and sauces on a round griddle, finished with a crunchy bao cui cracker. But watching my Bangalore colleagues queue for jianbing stalls, I just see another ‘tawa’ breakfast, only the batter is different. My own kitchen logic says, why fuss over a drum griddle when a flat tawa for our homemade ghee-roasted paranthas does the same job of turning simple ingredients into something comforting.
#food
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