Rice flour flatbread mixed with onion, green chili, coriander, and grated coconut, pressed and cooked on a griddle until the edges crisp while the center stays soft. Distinctly Kannada -- this isn't found in this specific form elsewhere in India.
At Thindi Beedi, several stalls serve their own version, making this an easy dish to compare across vendors in one evening.
Traditional morning spots in this neighborhood also carry it, if you'd rather have it for breakfast than as an evening street snack.
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