Kendathadya

A traditional Tulunadu recipe made easy for modern kitchens! 🍃

This sweet Kendadadye (also called Kaltappa) is made with rice, coconut, jaggery, and grated cucumber — slow-cooked on low flame to get that perfect golden burnt bottom. Simple, rustic, and full of nostalgic flavours you’ll love! 😋✨

Ingredients

• Raw rice – 1 cup (soaked for 3–4 hours)
• Grated jaggery – ¾ cup (adjust to taste)
• Fresh grated coconut – ½ cup
• Grated cucumber (mullu southe or any local variety) – 1 cup
• A pinch of salt
• Ghee – for greasing

Instructions

1. Drain the soaked rice and grind it coarsely with grated coconut and just a little water — the batter should be thick.
2. Add grated cucumber, jaggery, a pinch of salt, and cardamom powder. Mix well.
3. Grease a small cooker or heavy-bottomed pan with ghee and pour the batter in.
4. Cover and cook on lowest flame (without whistle) for about 15 minutes.
5. Flip gently and cook for another 5–10 minutes till the bottom turns golden and slightly burnt.
6. Let it cool a bit before slicing — that crisp, caramelized bottom is the highlight!