Thekkareda Adya / Cucumber Pancake

Ingredients:

Dosa Rice - 2 cups
Cucumber - 1/2 of medium sized - cut into pieces
Peppercorns - 2
Cardamom - 1 pod
Jaggery - 1 cup

Salt for taste
Oil

Procedure:

1. Soak Dosa rice in water for at least four hours. You can soak it overnight. Grind rice along with cucumber, jaggery, cardamom, peppercorns,  and salt. Ensure that the batter is smooth without any pieces of cucumber.
2. Grease a steel plate with oil. You can also use idly bowls/plates. Grease them with oil. 
3. Boil water in an idly cooker, pour the batter to the plate/idly bowls. Note that you must add the batter only upto 1 inch.  If you add more batter, it doesn't get cooked well. 
4. Place the plate/idly bowls on the idly cooker and insert the lid.
5. Let it get cooked in medium flame.
6. Wait for 15-20 mins  and check if it's ready using a knife. Insert a knife randomly, if it comes out clean, it's cooked, if not, let it get cooked for some more time. Repeat the test before you put off the flame.   
7. Once it is ready, remember to draw lines on the adya using a knife to cut them into pieces of medium size.  

This is what I do every time. I pour batter into idly bowls, place them in the idly cooker and above those bowls place the plate with batter. This is a breakfast item and easy to make. You do not have to keep it for fermentation, instead you can use the batter immediately. It's healthy too. 

Thekkareda Adya  is ready to be served. You can have this with chutney.