Can I make the dough ahead of time?

It is best made fresh, because cucumber keeps releasing water. If you must prep ahead, refrigerate briefly and adjust with extra rice flour before shaping.

How do I know the center is cooked through?

The top will turn opaque, the surface will lose its raw wet look, and after flipping the center should feel set, not doughy, when pressed lightly.

Can I use cucumber without squeezing it?

Yes, unless it is extremely watery. The cucumber's natural moisture helps soften the rice flour dough and keeps the adde tender.

What can I serve with Thekare Adde?

It is tasty on its own, but coconut chutney, a little butter, or plain curd pair especially well with its mild, rustic flavor.

How should I store and reheat leftovers?

Cool completely, refrigerate in an airtight box, and reheat on a tawa over low heat. This restores the edges better than microwaving.

Home / Recipes / south_indian / Thekare Adde

south_indianEasyveganvegetariangluten freedairy free

Thekare Adde

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.