Thekare Adde

Instructions

1. 1

   Soak the Rice and Lentils

   • In a large bowl, combine the parboiled rice, urad dal, toor dal, and chana dal.
   • Rinse the mixture under running water 3-4 times until the water runs clear.
   • Add enough fresh water to cover the mix by at least 2 inches and let it soak for a minimum of 4-5 hours, or overnight.
2. 2

   Grind the Batter

   • Drain all the water from the soaked rice and lentil mixture.
   • Transfer the mixture to a high-speed blender or wet grinder.
   • Add the dried red chillies, chopped ginger, grated coconut, and optional jaggery.
   • Grind to a thick and slightly coarse batter, adding water little by little as needed. The final consistency should be thick, not runny.
3. 3

   Prepare the Final Batter

   • Transfer the ground batter to a large mixing bowl.
   • Add the grated cucumber, hing, turmeric powder, and salt.
   • Mix everything thoroughly until well combined. The cucumber will release moisture, bringing the batter to the perfect consistency, similar to an uttapam batter.
   • Let the batter rest for 10-15 minutes.
4. 4

   Cook the Thekare Adde

   • Heat a cast-iron tawa or non-stick skillet over medium heat. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate immediately.
   • Lightly grease the tawa with about 1/2 teaspoon of coconut oil.
   • Pour a ladleful of batter onto the center and gently spread it into a thick circle, about 5-6 inches in diameter. It should be thicker than a regular dosa.
   • Drizzle a little oil around the edges and on top of the adde.
   • Cover with a lid and cook for 2-3 minutes, or until the base is golden brown and the top appears set.
   • Flip the adde carefully and cook on the other side for another 1-2 minutes until golden spots appear.
   • Repeat the process for the remaining batter, greasing the pan lightly for each adde.
5. 5

   Serve

   • Serve Thekare Adde hot, straight from the pan.
   • It pairs wonderfully with a dollop of fresh white butter, coconut chutney, or a tangy pickle.