If you thought, India, particularly South India, is the only name to claim the fame of our beloved dosa, perhaps, you need to think again! You’d be surprised to know that Malaysia has its own version of dosa. Golden, crisp yet pillowy on the inside, prepared fresh at street food stalls. Let’s introduce you to Malaysia’s Apam Balik or as Indians would like to call it, “sweet dosas”.
Apam Balik: Dish Invented To Feed The Chinese Army
The origins of Apam Balik can be traced back to General Tso, a revered Chinese military leader from the Taiping Heavenly Kingdom. To provide soldiers with adequate nutrition without straining the nation’s resources, he found an alternative to the commonly eaten flatbread paired with spring onion and chilli sauce. A sweet pancake that had locally sourced and mass-produced peanut and ground cane sugar as filling, was believed to be General Tso’s ingenious invention.
In no time, this unique recipe spread its aroma across Southeast China. Later, it found its way to Malaysia at the behest of Chinese immigrants from Fujian. The name “Apam Balik” is a combination of two words — Apam and Balik. ‘Apam’ draws its similarities to appam or the South Indian pancake widely eaten in Kerala, paired with stew. And ‘Balik’ means “turning back” in Malay. This indicates the folded presentation of the pancake.
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Found In Street Food Stalls In Malaysia, It Resembles A Dosa
Unlike the wide varieties of dosas found in India, Malaysia’s Apam Balik has just two variants — thick and thin. While Chinese vendors whip up the thick version, a pancake with a crisp edge and fluffy interiors, Malay vendors sell the thin variant which has a crunchy texture throughout.
Walk along the buzzing markets of Malaysia, and at first glance, you’d mistake the Apam Balik for dosas. Made on a brass pan, the golden-brown pancake is folded back onto itself, much like a dosa. But what sets it apart from the Indian staple is its medley of sweet fillings. From the classic peanut-cane sugar mix to chocolate sprinkles and Nutella, each bite offers a harmonious blend of indulgence and a Chinese-Malay history.
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While our dosa batter commonly comprises urad dal and rice, Malaysia’s Apam Balik involves a batter made from coconut milk, bi-carb, flour and sugar. And that’s where it derives its inherent sweetness. For those missing a taste of home during their travel to Malaysia, the sight of the Apam Balik is comforting and the taste as well, despite being distinct.
Perhaps, Malaysia’s Apam Balik is a sweet answer to India’s dosa. What do you think?
Cover Image Courtesy: Canva Pro
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