A thin, griddled Indian flatbread, roti canai is usually served with dal (curried lentils) and a potato curry. Rip the roti, dip it into the sauces and you’ve got breakfast for 1 Malaysian Ringgit (about 30 cents)! An alternative we really like is the larger, thinner, crispier thosai (the same as a South Indian dosa). The thosai we found at Veloo Vilas in Penang’s Little India had a pleasantly sour taste, like buttermilk pancakes, and a delicate, lacy consistency. It’s served with four types of sauces including curries and a coconut chutney. Goes great with milky, frothy pulled kopi (coffee).