Adai

Thick, unfermented multi-lentil and rice crepe — a batter of raw rice, toor dal, chana dal, and urad dal ground together with dried red chilli, curry leaves, and shallots, spread thickly on a tawa and cooked in sesame oil. Denser and nuttier than dosai, with a characteristic crispy, lacy edge and soft centre. Eaten with aviyal or coconut chutney.