Bareda Kai Adde
A rustic Karnataka-style savory adde made with rice, lentils, and grated breadfruit. It cooks up thick and hearty with a lightly crisp surface, soft middle, and warm spice in every bite.
For 4 servings
- prep · ~240 min
Soak the rice and lentils.
Wash the rice, toor dal, and urad dal well. Soak them together in enough water for 4 hours.
- mix · ~8 min
Grind the batter.
1.Drain the soaked rice and lentils.2.Add them to a grinder with green chili, ginger, cumin seeds, and coconut.3.Pour in a little water and grind to a slightly coarse batter.4.Transfer the batter to a bowl. - mix · ~3 min
Mix in the breadfruit.
1.Add grated breadfruit to the batter.2.Add salt and chopped coriander leaves.3.Mix well to make a thick spreadable batter.TIPKeep the batter thick like uttapam batter so the adde holds its shape and cooks through without turning gummy. - fry · ~15 min
Cook the adde on a hot pan.
1.Heat a heavy pan or tawa over medium heat and grease it lightly with oil.2.Pour a ladleful of batter and spread it gently into a thick round.3.Drizzle a little oil around the edges and over the top.4.Cook until the bottom turns golden and the top looks set.5.Flip and cook the other side until golden and cooked through.TIPCook on medium heat; high heat browns the outside too quickly while the thick center stays undercooked. - serve · ~5 min
Serve the bareda kai adde hot.
Make the remaining adde the same way. Serve hot for breakfast or as a snack.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze out excess moisture from very ripe grated breadfruit, or the batter can loosen and turn the adde dense.
- 2Keep the grind slightly coarse, not smooth like dosa batter, so the adde gets its characteristic rustic bite.
- 3Spread the batter thick but even; if the center is much thicker than the edges, it will brown outside before cooking through.
- 4Use a heavy cast-iron tawa or thick pan for steadier heat and a better golden crust.
- 5After flipping, press gently with the spatula only at the edges to help the thick adde cook evenly without compacting it.
- 6If making ahead, refrigerate the batter only after mixing in the breadfruit and use it within a day for the freshest flavor.
- 7Serve straight off the pan with butter, coconut chutney, or jaggery on the side while the outside is still lightly crisp.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned cast-iron or nonstick tawa with just a light brushing of oil; good if you want the same texture with less grease.
spicierSpicier
Add extra green chili or a few crushed black peppercorns to the batter for a sharper heat that suits the mild breadfruit.
onion addedOnion-added
Mix in a little finely chopped onion for extra sweetness and texture; a nice choice if serving it as an evening snack.
veganVegan
The recipe is naturally vegan as written, making it suitable for those avoiding dairy and eggs.
Why this is on our healthy list.
Balanced Grain and Lentil Base
Rice with toor dal and urad dal gives this adde a more balanced, sustaining profile than a rice-only breakfast.
Plant-Based Protein
The lentils contribute plant protein, making the dish more filling and helpful for a hearty breakfast or snack.
Fiber From Breadfruit
Grated breadfruit adds bulk and fiber, which helps make the adde satisfying and gives it a wholesome texture.
Aromatic Whole Ingredients
Ginger, cumin, chili, coconut, and coriander bring flavor from whole ingredients instead of relying on heavy seasoning mixes.
Frequently asked questions
No fermentation is needed for this recipe. It is meant to be ground and cooked after soaking, which keeps the flavor earthy and the texture thick and hearty.
