Mangalorean Thekkare bella pancake promises you a power packed & healthy breakfast... as they are filled with the goodness of coconut which is rich in fibre, vitamins and minerals .. jaggery which is a good source of magnesium, potassium and helps maintain blood pressure .. fenugreek which helps to reduce cholesterol and blood sugar levels ... rice source of energy and black gram dal richest sources of proteins and Vitamin B. Here Thekkare means cucumber and bella means jaggery. The Thekkare bella is a sweet, spongy and fluffy rice pancake made with a batter of rice, coconut and cucumber. This version of adding jaggery to it is a clear winner. The tempting aroma of jaggery & cucumber escalates when cooked with ghee. Traditionally they were served with dollops of fresh homemade butter or ghee and some Indian pickles and chutney.
Ingredients :
1 cup Rice
1/4 cup Urad Dal
1 tsp Fenugreek Seeds
3/4 cup Jaggery
3/4 cup Fresh coconut grated
1/4 cup cooked rice or soaked poha
2 pods green cardamom
2 slices of bread (soaked) optional
1 big / 1 cup grated cucumber
1/2 tsp baking soda
salt to taste
Ghee/ oil for cooking
Method :
1. Wash and soak rice, urad dal and fenugreek seeds for atleast 5-6 hours.
2. Drain and grind the soaked rice with coconut, jaggery, cooked rice, poha and squeezed bread slices & salt to a fine thick paste. Add the baking soda and keep for fermenting.
3. Let it ferment for atleast 5-6 hours.
4. Grate the cucumber.. its upto you if you want to peel off the skin or no. I have grated the cucumber without peeling as it adds a green colour in between. Mix well into the batter.
5. Heat a non stick dosa pan .. pour a ladleful of batter at the center and spread it in circular motion. keep the dosa thick. Drizzle ghee over it and cover with lid. Let cook on slow flame. Later flip on to the other side and let cook till golden.
6. Serve hot with coconut chutney.
Ingredients :
1 cup Rice
1/4 cup Urad Dal
1 tsp Fenugreek Seeds
3/4 cup Jaggery
3/4 cup Fresh coconut grated
1/4 cup cooked rice or soaked poha
2 pods green cardamom
2 slices of bread (soaked) optional
1 big / 1 cup grated cucumber
1/2 tsp baking soda
salt to taste
Ghee/ oil for cooking
Method :
1. Wash and soak rice, urad dal and fenugreek seeds for atleast 5-6 hours.
2. Drain and grind the soaked rice with coconut, jaggery, cooked rice, poha and squeezed bread slices & salt to a fine thick paste. Add the baking soda and keep for fermenting.
3. Let it ferment for atleast 5-6 hours.
4. Grate the cucumber.. its upto you if you want to peel off the skin or no. I have grated the cucumber without peeling as it adds a green colour in between. Mix well into the batter.
5. Heat a non stick dosa pan .. pour a ladleful of batter at the center and spread it in circular motion. keep the dosa thick. Drizzle ghee over it and cover with lid. Let cook on slow flame. Later flip on to the other side and let cook till golden.
6. Serve hot with coconut chutney.
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