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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.
For 4 servings
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.
Grind the batter: Drain the soaked rice and dals completely. 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.
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.
Prepare the plantain leaves: Wash the plantain leaf squares and pat them dry. Gently pass each leaf over a low flame for 5-10 seconds. This makes them soft and pliable, preventing them from tearing.
Cook the adde: Heat a tawa or flat griddle over medium heat. 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.
Serve immediately: Serve the Bareda Kai Adde hot, directly from the tawa, with fresh coconut chutney or a dollop of butter.
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 766.32 calories per serving with 12.66g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Omit the ginger. The recipe is already onion and garlic-free.
To skip the long fermentation, add 1/4 tsp of baking soda to the batter just before cooking. The flavor will be less tangy but still delicious.
Add 1/4 cup of finely chopped dill leaves (sabsige soppu) or spinach to the batter for extra nutrients and flavor.
Ensure you use a certified gluten-free asafoetida (hing), as some common brands contain wheat flour.