Panfusine

As a kid, one of my favorite treats was this lacy rice crepe that my mom would make occasionally, a thin batter of rice, ground smooth. It was  referred to as 'verrum arisi dosai ('just rice dosai', if you care for a literal translation), a rather temperamental dish, which is probably why it wasn't made that often. Or more likely, It disappeared faster than the time it took to make them. The dish was invariably served up with a spicy, tart smoked eggplant dip (gothsu) and my mom would say that it was served that way to make up for the bland mild flavor of the crepes. Although I never voiced it aloud, I always wondered why it was never served in a sweet version. Fast forward *** number of years, and the crepes still remain a firm favorite that I gobble down alternately as a sweet and savory version with myriad varieties of fillings, Mushrooms, squash, pears, peaches..the list goes on! So, when the organizers of the Indian Food Bloggers Meet , along with KitchenAi...

You know you're passionate about something like blogging when missing out on one post for  a week sends you into a spiral of guilt & blanked out grey matter. The confusion, nagging feeling of  the high that invariably kicks in once you click on the orange 'Publish' button.