Jean wrote about uttapams:

> They are great. Traditionally served with sambhar and coconut chutney.
> The ones I really like include some chopped onion, tomato, and cilantro.

In this discussion, I'm surprised that nobody has mentioned Sri Lankan
hoppers. Here's a blurb from Madhur Jaffrey's _World-of-the-East Vegetarian
Cooking_:

"If a French crepe were to marry an American 'English' muffin, the couple
would probably become the proud parents of a Sri Lankan hopper. The hopper
has the softness, delicacy, and pliability of the crepe teamed with the
airy, hole-filled, puffy, and browned-on-the-outside quality of the muffin.
What is more, it is quite easy to make, especially if your freezer already
has grated fresh coconut sitting expectantly in a plastic container."


Bob