Thin, fermented rice and lentil crepe cooked on a hot griddle until golden and crisp, served with coconut chutney, tomato chutney, and sambar on the side. The batter ferments overnight for a tangy flavor and light texture that sets it apart from quicker versions. Edges stay shatteringly crisp while the center remains soft and pliable. Reviewers note the generous sambar portion and balanced spice levels that make it ideal for sharing.