Is Thekare Adde healthy?

Yes, it is a very healthy dish. It provides a good balance of complex carbohydrates from rice, protein from the mix of lentils, and fiber and hydration from the cucumber. It is a wholesome and nutritious meal.

Can I make the batter ahead of time?

Yes, the batter can be prepared and stored in an airtight container in the refrigerator for up to 2 days. However, it tastes best when made with freshly prepared batter.

My batter became too watery. How can I fix it?

If your batter is too thin, you can easily fix it by stirring in 1-2 tablespoons of rice flour or fine semolina (rava) until you reach the desired thick, spreadable consistency.

What can I serve with Thekare Adde?

Thekare Adde is traditionally served with a dollop of fresh white butter (benne) or ghee. It also pairs excellently with coconut chutney, tomato chutney, or a simple pickle.

Can I use a different type of rice?

While parboiled rice gives the best traditional texture, you can use other short-grain rice varieties like Sona Masuri. Avoid using long-grain basmati rice as it will alter the texture.

Home / Recipes / south_indian / Thekare Adde

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Thekare Adde

RATING

4.3/5(28)

TASTE SCORE

7/10

A savory, soft pancake from the coastal region of Mangalore. Made with a unique blend of rice, lentils, and grated cucumber, this traditional dish offers a wonderfully tangy and mildly spicy flavor perfect for a wholesome breakfast.

PREP

20m

COOK

25m

SERVES

2 ADDE

570 cal

SERVINGS

INSTRUCTIONS

5 steps. 25 minutes total.

5 STEPS

1
Step 1
- a.Soak the Rice and Lentils
- b.In a large bowl, combine the parboiled rice, urad dal, toor dal, and chana dal.
- c.Rinse the mixture under running water 3-4 times until the water runs clear.
- d.Add enough fresh water to cover the mix by at least 2 inches and let it soak for a minimum of 4-5 hours, or overnight.
2
Step 2
- a.Grind the Batter
- b.Drain all the water from the soaked rice and lentil mixture.
- c.Transfer the mixture to a high-speed blender or wet grinder.
- d.Add the dried red chillies, chopped ginger, grated coconut, and optional jaggery.
- e.Grind to a thick and slightly coarse batter, adding water little by little as needed. The final consistency should be thick, not runny.
3
Step 3
- a.Prepare the Final Batter
- b.Transfer the ground batter to a large mixing bowl.
- c.Add the grated cucumber, hing, turmeric powder, and salt.
- d.Mix everything thoroughly until well combined. The cucumber will release moisture, bringing the batter to the perfect consistency, similar to an uttapam batter.
- e.Let the batter rest for 10-15 minutes.
4
Step 4
- a.Cook the Thekare Adde
- b.Heat a cast-iron tawa or non-stick skillet over medium heat. Test the heat by sprinkling a few drops of water; they should sizzle and evaporate immediately.
- c.Lightly grease the tawa with about 1/2 teaspoon of coconut oil.
- d.Pour a ladleful of batter onto the center and gently spread it into a thick circle, about 5-6 inches in diameter. It should be thicker than a regular dosa.
- e.Drizzle a little oil around the edges and on top of the adde.
- f.Cover with a lid and cook for 2-3 minutes, or until the base is golden brown and the top appears set.
- g.Flip the adde carefully and cook on the other side for another 1-2 minutes until golden spots appear.
- h.Repeat the process for the remaining batter, greasing the pan lightly for each adde.
5
Step 5
- a.Serve
- b.Serve Thekare Adde hot, straight from the pan.
- c.It pairs wonderfully with a dollop of fresh white butter, coconut chutney, or a tangy pickle.

PRO TIPS

What to keep in mind.

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

1
The batter's texture is key; aim for a slightly coarse, grainy feel rather than a completely smooth paste.
2
Be very cautious when adding water for grinding. The grated cucumber will release a significant amount of moisture.
3
For the most authentic coastal flavor, use coconut oil for cooking the adde.
4
Cook on a consistent medium heat. High heat will brown the outside too quickly, leaving the inside undercooked.
5
If the batter becomes too thin, add a tablespoon of rice flour to adjust the consistency.
6
The batter is best used fresh, but it can be refrigerated in an airtight container for up to 2 days.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetable Adde

Add finely chopped onions, carrots, coriander leaves, or dill leaves to the batter for extra flavor and nutrition.

Spicier Version

For more heat, add 1-2 chopped green chillies along with the dried red chillies during grinding.

Lentil Swap

You can replace toor dal with an equal amount of moong dal for a lighter texture and a different flavor profile.

HEALTH BENEFITS

Why this is on our healthy list.

leaf

Rich in Protein and Fiber

The combination of four different lentils makes this dish a great source of plant-based protein and dietary fiber, which aids in digestion and promotes satiety.

bolt

Provides Sustained Energy

The complex carbohydrates from rice and lentils release energy slowly, keeping you full and energetic for longer periods, making it an ideal breakfast.

droplet

Hydrating and Cooling

Cucumber has high water content, which helps in keeping the body hydrated. It also has a natural cooling effect, which is beneficial in warm climates.

nutrition

Source of Essential Minerals

This dish is a good source of minerals like magnesium, iron, and potassium from the lentils, rice, and fresh coconut.

QUESTIONS?

Frequently asked questions

One Thekare Adde contains approximately 180-200 calories, making it a substantial and filling breakfast option. The exact count can vary based on the size and amount of oil used.

PAIRS WELL WITH

Complete meals featuring this recipe

fusion·5 min·347 cal

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Thekare Adde

For 4 servings

5 steps. 25 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5