Method 1: Using thick bottomed vessel / pan:
Ingredients:
1.5 cups White Rice (Preferred: Sona Masuri)
1 - 2 tsp Grated Coconut (Optional)
2 Medium sized Cucumber or 4 - 5 cups grated Cucumber
2 - 3 Green Chillies
8 - 10 Curry Leaves
Salt to taste
1.5 tsp Mustard seeds
2.5 tsp Black Gram seeds
2 - 3 medium sized Onions
6 - 8 strands of Coriander Leaves
Oil
Recipe:
Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.
Peel the cucumber, grate it and keep it aside. (Remove the seeds and inner part of cucumber if it is ripened.)
Grind soaked rice along with green chillies, curry leaves and grated coconut into medium smooth thick paste by adding little amount of water.(Grated cucumber water can be used while grinding) Don't make the batter too thin. Pour this batter to a vessel containing grated cucumber. Add salt and mix them well.
Chop onion into smaller thin pieces. Chop Coriander leaves into small pieces as shown in the picture below.
Add 1/2 tsp black gram seeds, 1/4 tsp mustard seeds and 2 tsp oil in a thick bottomed vessel.
Once it starts spluttering, add chopped onions, fry it for few seconds and spread it over the vessel as shown in the picture below.
Pour 1/5th of cucumber batter or large spoonful of batter to a vessel and spread it over the vessel as shown in the picture below.
Sprinkle chopped onion, coriander leaves on top of kendattadya and stick it by using hand or spoon. Put 1-2 tsp oil over it and cook it for about 4-5 mins in low/medium flame by covering the lid.
Cook other side of kendattadya as well for about 4-5 mins in low/medium flame.
It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve 4-5 Kendattadyas.
Method 2: Using Oven / Microwave / Charcoal
Ingredients:
1.5 cups White Rice (Preferred: Sona Masuri)
1 - 2 tsp Grated Coconut (optional)
4 - 5 cups finely chopped Cucumber
3 - 4 Green Chillies
8 - 10 Curry Leaves
Salt to taste
1 tsp Mustard seeds
1.5 tsp Black Gram seeds
1/2 Red Chilly
Oil
1 large Onion
Recipe:
Note:
1. For microwave, use the convection mode (Preheat the microwave in 200 degree Celsius and cook the Kendattadya for about 1 hr.)
2. For charcoal method: Put the seasoning in heavy bottomed(flat surfaced) vessel, add the batter, mix well. Place another flat surfaced Iron/Clay Tava on top of the heavy bottomed vessel. Place the charcoal and put fire using wooden pieces on Iron/Clay Tava for about 30-45 minutes until its cooked and roasted. Put low/medium fire to cook the bottom of the Kendattadya and for about 20-30mins.
Ingredients:
1.5 cups White Rice (Preferred: Sona Masuri)
1 - 2 tsp Grated Coconut (Optional)
2 Medium sized Cucumber or 4 - 5 cups grated Cucumber
2 - 3 Green Chillies
8 - 10 Curry Leaves
Salt to taste
1.5 tsp Mustard seeds
2.5 tsp Black Gram seeds
2 - 3 medium sized Onions
6 - 8 strands of Coriander Leaves
Oil
Recipe:
Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.
Peel the cucumber, grate it and keep it aside. (Remove the seeds and inner part of cucumber if it is ripened.)
Grind soaked rice along with green chillies, curry leaves and grated coconut into medium smooth thick paste by adding little amount of water.(Grated cucumber water can be used while grinding) Don't make the batter too thin. Pour this batter to a vessel containing grated cucumber. Add salt and mix them well. Chop onion into smaller thin pieces. Chop Coriander leaves into small pieces as shown in the picture below.
Add 1/2 tsp black gram seeds, 1/4 tsp mustard seeds and 2 tsp oil in a thick bottomed vessel. Once it starts spluttering, add chopped onions, fry it for few seconds and spread it over the vessel as shown in the picture below.
Pour 1/5th of cucumber batter or large spoonful of batter to a vessel and spread it over the vessel as shown in the picture below.
Sprinkle chopped onion, coriander leaves on top of kendattadya and stick it by using hand or spoon. Put 1-2 tsp oil over it and cook it for about 4-5 mins in low/medium flame by covering the lid.
Cook other side of kendattadya as well for about 4-5 mins in low/medium flame.
It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve 4-5 Kendattadyas.Method 2: Using Oven / Microwave / Charcoal
Ingredients:
1.5 cups White Rice (Preferred: Sona Masuri)
1 - 2 tsp Grated Coconut (optional)
4 - 5 cups finely chopped Cucumber
3 - 4 Green Chillies
8 - 10 Curry Leaves
Salt to taste
1 tsp Mustard seeds
1.5 tsp Black Gram seeds
1/2 Red Chilly
Oil
1 large Onion
Recipe:
Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.
Peel the cucumber and chop them into small pieces as shown in the picture below. (Remove the seeds and inner part of cucumber if it is ripened.)
Chop onion into medium sized thin pieces as shown in the picture below.
Grind soaked rice, green chillies, curry leaves and grated coconut coarsely by adding little amount of water.(Cucumber water can be used while grinding.) Don't make the batter too thin. Pour this batter to a vessel.
Add chopped cucumber, salt to a vessel containing ground batter and mix them well.
Preheat the oven to 350-400 degree F in Bake mode.
Put mustard seeds, black gram seeds, red chilly, 2-3 tsp oil in a pan. Once it starts spluttering, add chopped onion and fry them for about 3-4 mins in medium flame.
Put this mixture in a microwave/oven compatible tray as shown in the picture below. Apply little oil to the sides of the tray.
Add 2-3 tsp prepared batter to the tray and mix them. Pour remaining batter and spread evenly over the tray as shown in the picture below.(Its better to keep the thickness of kendattadya around half(0.5) inch.) Sprinkle few pieces of onion on top of the kendattadya and press. Put 2-3 tsp oil on top of the kendattadya.
Place the tray in oven and cook the kendattadya in 350-400 degree F for about 45-50 mins in bake mode till bottom part of kendattadya turns light golden in color. Then cook the kendattadya in 300-350 degree F for about 30-40 mins in broil mode till upper part of the kendattadya becomes golden in color.
Remove the kendattadya from the oven and cut them into medium pieces as shown in the picture below.
Remove from the oven tray and serve hot along with ghee chutney or sambar. The link for Sihi Kendattadya recipe: Sihi Kendattadya
Peel the cucumber and chop them into small pieces as shown in the picture below. (Remove the seeds and inner part of cucumber if it is ripened.)
Chop onion into medium sized thin pieces as shown in the picture below.
Grind soaked rice, green chillies, curry leaves and grated coconut coarsely by adding little amount of water.(Cucumber water can be used while grinding.) Don't make the batter too thin. Pour this batter to a vessel.
Add chopped cucumber, salt to a vessel containing ground batter and mix them well.
Preheat the oven to 350-400 degree F in Bake mode. Put mustard seeds, black gram seeds, red chilly, 2-3 tsp oil in a pan. Once it starts spluttering, add chopped onion and fry them for about 3-4 mins in medium flame.
Put this mixture in a microwave/oven compatible tray as shown in the picture below. Apply little oil to the sides of the tray.
Add 2-3 tsp prepared batter to the tray and mix them. Pour remaining batter and spread evenly over the tray as shown in the picture below.(Its better to keep the thickness of kendattadya around half(0.5) inch.) Sprinkle few pieces of onion on top of the kendattadya and press. Put 2-3 tsp oil on top of the kendattadya.
Place the tray in oven and cook the kendattadya in 350-400 degree F for about 45-50 mins in bake mode till bottom part of kendattadya turns light golden in color. Then cook the kendattadya in 300-350 degree F for about 30-40 mins in broil mode till upper part of the kendattadya becomes golden in color.
Remove the kendattadya from the oven and cut them into medium pieces as shown in the picture below.
Remove from the oven tray and serve hot along with ghee chutney or sambar. The link for Sihi Kendattadya recipe: Sihi Kendattadya
Note:
1. For microwave, use the convection mode (Preheat the microwave in 200 degree Celsius and cook the Kendattadya for about 1 hr.)
2. For charcoal method: Put the seasoning in heavy bottomed(flat surfaced) vessel, add the batter, mix well. Place another flat surfaced Iron/Clay Tava on top of the heavy bottomed vessel. Place the charcoal and put fire using wooden pieces on Iron/Clay Tava for about 30-45 minutes until its cooked and roasted. Put low/medium fire to cook the bottom of the Kendattadya and for about 20-30mins.
Put fried cashews in a blender and crush it for few seconds.
Add grated oconut, cumin seeds, green chilly, water in a mixer and grind it to smooth paste. (If it is frozen coconut add hot water while grinding) Once all the vegitables are cooked, add ground coconut masala, butter milk and bring it to boil. (If it is curd/yogurt put it in a mixer for few seconds and then add it.) (Add salt and water if required.) Put curry leaves on top of the curry and add 1 tsp oil. Mix it well before serving. It goes well with rice or akki/raagi rotti. 
