Thekare Adde

Name: Thekare Adde
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 cup rice flour; 2 pcs cucumber (medium, peeled if thick-skinned and finely grated); 0.5 cup fresh coconut (grated); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 2 tbsp coriander leaves (finely chopped); 1 tsp cumin seeds; 0.5 tsp salt; 0.5 cup water (add only as needed to bring the dough together); 2 tbsp oil (for cooking the adde on the tawa)

RATING

4.3/5(28)

TASTE SCORE

7/10

Thekare Adde is a rustic Karnataka-style cucumber flatbread made with rice flour, fresh coconut, and mild spices. Soft in the center with lightly crisp edges, it makes a comforting breakfast or evening snack served hot off the tawa.

PREP

20m

COOK

20m

SERVES

1 PIECE

409 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the cucumber.
Grate the cucumber finely and squeeze it lightly only if it looks very watery. Keep the moisture from the cucumber in the bowl, as it helps bring the dough together.
TIPDo not squeeze the cucumber dry unless needed. Its natural moisture keeps the adde soft.
mix · ~7 min
Make the dough.
1.Add rice flour, grated cucumber, fresh coconut, green chili, ginger, coriander leaves, cumin seeds, and salt to a mixing bowl.
2.Mix everything well with your fingers so the cucumber releases more moisture.
3.Add water little by little and bring it together into a soft, pat-able dough.
4.Divide the dough into 4 equal portions.
TIPThe dough should be soft and moist, not runny. Add water gradually because cucumber moisture can vary.
prep · ~5 min
Shape the adde.
Wet your fingers lightly and pat one portion of dough into a medium-thick round on a greased surface or directly on a cool tawa. Make a small hole in the center so it cooks evenly.
fry · ~7 min
Cook the first adde.
1.Heat a tawa over medium heat.
2.Place the shaped adde on the tawa and drizzle a little oil around the edges and in the center hole.
3.Cover and cook until the bottom looks lightly golden and the surface turns opaque (3-4 min).
4.Flip and cook the other side until light golden spots appear and the center is cooked through (2-3 min).
TIPKeep the heat medium. High heat browns the outside too fast while the center stays raw.
fry · ~15 min
Cook the remaining adde.
Shape and cook the remaining dough portions the same way, using the rest of the oil as needed. Serve them hot while the edges are still lightly crisp.
serve
Serve Thekare Adde hot.

PRO TIPS

What to keep in mind.

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

1
If the grated cucumber is very juicy, hold back extra water until after mixing; the dough should pat easily without sticking excessively.
2
Pat the adde a little thicker than a dosa so the center stays soft while the edges turn lightly crisp.
3
Making a small hole in the center helps heat and oil reach the middle, so the adde cooks through evenly.
4
Shape it with wet fingers or on a greased banana leaf, parchment, or cool tawa to prevent the rice-flour dough from tearing.
5
Cover for the first side only; this traps steam and cooks the rice flour through before flipping.
6
Serve straight off the tawa, because Thekare Adde is at its best when the edges are still crisp and the coconut is fragrant.
7
Leftover dough can loosen as cucumber releases more moisture, so stir in a spoonful of rice flour before shaping the next adde if needed.