Every adult has a nostalgic dish from their childhood. I have a “secret” love for this dish because of fond memories of my maternal Ajji (grandmother), who used to pamper me to the core and prepare many such dishes by using the fresh produce that she grew in her kitchen garden.
Kendathadya is a traditional recipe of our Coastal Karnataka region, a special baked dish made by putting “Kenda” (hot burning firewood) on top and at the bottom of the earthen pot or thick metal vessel. Creating an oven affects burning firewood at the top and bottom of the closed vessel containing the batter.
Here, Cucumber used is our heirloom (local) variety, known as Mullu southe, which is light in colour, watery, and flavourful. Soaked rice is mixed with grated Cucumber, jaggery syrup, and fresh coconut to make a flavorful cake with homemade ghee.
In modern life, we don’t have access to traditional firewood chulha. So, I make this age-old recipe in my OTG and satisfy my craving year after year and relive my childhood while having it.
Raw Rice/Dosa rice – 1 cup
Cooked rice – 1 serving spoon. ( Red boiled rice or white rice)
Well grown Cucumber – 2 cups (grated)
Coconut – ½ cup (fresh, grated)
Jaggery – ¾ cup (grated)
Cardamom powder – 1 tsp
Ghee –2 to 3 tbl spoons
Salt – as needed
Eno or Cooking soda – 1 tsp
-Wash and soak the rice for 3 to 4 hours.
-Make jaggery syrup by adding ¼ cup of water to the grated jaggery, boil until its raw smell goes away, strain the liquid and keep it ready.
-Peel the outer skin, make halves, remove the seeded inner core. Grate it. Mix salt and allow the Cucumber to release its water.
-Drain the water from the soaked rice and discard.
-Collect water from grated Cucumber by sieving it in a strainer and using it for grinding as needed.
-Grind drained rice into a slightly coarse paste by adding collected water from the Cucumber, cooked rice, grated coconut, jaggery syrup.
-At the last round, add grated Cucumber and whip once and remove. Add ghee, Eno fruit salt and give a nice whip. The batter should not be too runny or too thick.
-Pour this into greased, lined baking tin and bake this in a pre-heated oven at 180C for 40 to 50 minutes, and a knife comes out clean when you insert it into the baking cake.
-Serve Hot with a drop of ghee.
– Addition of Eno fruit salt is optional. If you wish for a softer and lighter cake, add Eno or cooking soda.
-Without Eno, it turns out to be a firm and dense cake. I sometimes don’t add Eno and enjoy my dense cake to relive my memories of Ajji.