Adai is a wonderful thick chunky Indian fritter style dish or Dosa. It is difficult to use English terms to describe Indian dishes. Dosa varieties can vary from something close to a thin fritter to being like a flatbread. Dosai are made from flours (lentil flours and rice flours) and are cooked in a pan, so technically they can be called Indian pan cakes. But really, they have little resemblance to the Western idea of pancakes, so it is best to stick to the Indian names. You might like to read Indian Flatbreads – Pancakes? Or not?
This recipe is for Adai, a type of Dosa. Adai batter does not require fermentation, like some dosa batters. Apart from the soaking time, they are quite quick to make.