Ghenda da Adde (Rice cake)

Ingredients

2 cup - rice (dosa rice)

1/4 tsp - methi (fenugreek seeds)

Half cup – poha (rice flakes)

1 cup - freshly grated coconut

1/2 jaggery - (adjust to taste)

Salt - as per taste

2 - Onion (chopped)

Few curry leaves

Ghee or oil

Method

Soak rice and methi in water for 3 hours and rice flakes to be washed before grinding.

Grind rice, methi, jaggery, rice flakes and coconut to a slightly coarse batter adding little water (dosa batter consistency). Check sweetness, add more jaggery if you like it sweet.

Place a pressure cooker on medium flame , when hot add ghee, swirl the cooker around to grease the side of the cooker with ghee(by doing this you will be able to remove the whole adde out of the cooker easily), when ghee is hot add chopped onion and fry till they turn golden brown. Now add curry leaves and stir for few seconds.

Add the batter and mix, add little water. Mix well and lower the flame. Cover the cooker. Do not use the pressure weight (whistle), place a steel tumbler on the spout from where the steam escapes, by doing this the moisture is retained. Cook the Adde on very low flame for 1 hour. Check after 45 minutes to see if the Adde is done by piercing with a wet knife. If any batter sticks to the knife, cover a cook again for few more minutes. Once the Adde is done, let it cool down for few minutes, loosen the sides and remove it from the cooker, cut to desires shape and serve (you can also warm the Adde in the microwave).