Bareda Kai Adde

Name: Bareda Kai Adde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings (2 pieces each)
Cuisine: south_indian
Ingredients: 1 cup dosa rice; 2 tbsp toor dal; 2 tbsp chana dal; 2 tbsp urad dal; 4 pcs dried red chili (Byadagi or Kashmiri for color); 0.33 cup coconut (freshly grated); 0.5 inch ginger; 1 tsp tamarind (paste or a small marble-sized ball); 0.5 tsp jaggery (powdered); 1 pinch turmeric powder; 1 pinch hing; 1 tsp salt; 2 tbsp vegetable oil (for cooking); 8 pcs plantain leaf (cut into 8-inch squares); 0 water (for soaking)

POPULARITY

0.0/5

TASTE SCORE

7/10

A soft, savory pancake from coastal Karnataka with a unique aroma from being steamed on plantain leaves. Made with a fermented rice and lentil batter, it has a tangy, mildly spicy flavor that pairs perfectly with coconut chutney.

PREP

20m

COOK

30m

SERVES

2 PIECES

775 cal

SERVINGS

INSTRUCTIONS

6 steps. 30 minutes total.

6 STEPS

1
Step 1
- a.Soak the rice and dals: Wash the dosa rice, toor dal, chana dal, and urad dal together until the water runs clear. Place them in a large bowl, cover with plenty of water, and let them soak for at least 4-5 hours or overnight.
2
Grind the batter: Drain the soaked rice and dals completely
- a.Transfer to a blender with the dried red chilies, grated coconut, ginger, tamarind, jaggery, turmeric, and hing. Grind to a thick, slightly coarse batter, adding water little by little as needed. The final consistency should be like idli batter.
3
Step 3
- a.Ferment the batter: Pour the batter into a large container, leaving space for it to rise. Stir in the salt until well combined. Cover and let it ferment in a warm place for 8 hours or overnight, until it's airy and has risen slightly.
4
Prepare the plantain leaves: Wash the plantain leaf squares and pat them dry
- a.Gently pass each leaf over a low flame for 5-10 seconds. This makes them soft and pliable, preventing them from tearing.
5
Cook the adde: Heat a tawa or flat griddle over medium heat
- a.Place one prepared plantain leaf on the hot tawa and smear a few drops of oil on it. Pour a ladleful of batter (about 1/2 cup) onto the leaf. Do not spread it; keep it thick like a pancake. Drizzle a little oil around the edges, cover with a lid, and cook on low-medium heat for 3-4 minutes. The adde is cooked when the top looks firm. There is no need to flip it. Carefully slide the adde with the leaf onto a plate and repeat for the remaining batter.
6
Step 6
- a.Serve immediately: Serve the Bareda Kai Adde hot, directly from the tawa, with fresh coconut chutney or a dollop of butter.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking for at least 4-5 hours is crucial for a smooth batter and soft adde.
2
The batter should be slightly coarse, not perfectly smooth like a regular dosa batter, to get the traditional texture.
3
Don't skip wilting the banana leaves over a flame; it makes them pliable and prevents tearing during cooking.
4
Cook on a low to medium flame to ensure the thick adde cooks through without burning the leaf.
5
These addes are best served hot, straight from the tawa.
6
Leftover batter can be stored in the fridge for up to 2 days.

RECIPE VARIATIONS

Adapt it for your goals.

jain

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Bareda Kai Adde

For 4 servings

6 steps. 30 minutes total.

Step 1

Grind the batter: Drain the soaked rice and dals completely

Step 3

Prepare the plantain leaves: Wash the plantain leaf squares and pat them dry

Cook the adde: Heat a tawa or flat griddle over medium heat

Step 6

What to keep in mind.

Adapt it for your goals.

Jain

Quick

Healthy

Gluten free

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