Khanom krok
Usually, khanom krok is composed of two batters, one salty and one sweet, both of which are cooked in a heating mantle—a hot indented frying pan.Similar dishes can also be found in Bangladesh, Myanmar (where it is known as mont lin maya), Laos, Cambodia (where it is known as nom krok), Vietnam (where it is known as bánh khọt), South India (where it is known as Paddu, Paniyaram or Gundpongalu) and Indonesia (where it is known as serabi).[8] The term Krok is Proto-Tai word grok[9] meaning of mortar,[10] an utensil and military equipment with potholes designed to hold substances or powder.In Thai literature, Khun Chang Khun Phaen version by Wachirayan Royal Library of Siam (modern National Library of Thailand), originated around 1600 AD in reign of King Naresuan mentioned Khanom krok in part 37, the second stanza reads:-(NN:16) The Lanna poem, Khrao Doi Suthep and Khrao So Thanon in Muaeng Chiang Mai, inscribed in Palm-leaf manuscript by Phraya Saenphromma Wohan with Tai Tham script during 1877–87 presented to King Inthawichayanon of Lanna and Princess Thip Keson, also mentioned Khanom krok in colloquial form Nhom krok.