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A traditional breakfast in both Tamilnadu and in Kerala, this is a hearty, filling mixed lentil dish, of the dosa variety. Adai and Avial are a very nice combo, but for breakfast I like to serve it the way I had it when I was young - with jaggery and a pat of butter. White unsalted butter is the best choice for taste, if you have it at home, though I have used yellow unsalted butter to serve with the adai today. This dish is heavy enough for brunch or even for dinner.