Avarekalu Akki Rotti is an Indian Flatbread made with rice flour, along with Hyacinth beans and other ingredients. It makes a healthy delicious breakfast dish.
We are starting the final week of BM#108, where I will be sharing AtoZ Indian Breakfast Dishes. For the month of Jan, it is going to be A, B, and C. I tried my best to select a breakfast dish from each Indian State. Having posted so many popular dishes already on both my sites, it was quite a challenge.
However, I have managed to pick some not so commonly known dishes from each state and some popular that I seem to have missed. So for A, it is Avarekalu Akki Rotti from Karnataka. Averekalu or Indian Broad Beans are a popular vegetable that is eaten as both the pods and for its bean. It is a popular vegetable in Andhra as well.
During the winter season, we make use of the tender beans as such and with their skin removed.
Since these beans are available in plenty during the winter season, we cook them in different ways. Pitikina Pappu Kura that we make during the winter as a side dish for Dosa, is one of my family's all-time favorite dishes.
We won't miss making it during the season. Even my boys love this gravy when I make for Dosa, so it's mandatory on the menu during our so-called winter seasons in Madras.
What is Avarekalu?
Avarekalu/ Anvare is the Kannada name for the bean Dolichos lablab (botanical name). This bean has many common names including Hyacinth Beans, Val (Hindi), Surti Lilva (Gujarati), Avarakai - Mochai when dry (Tamil), Annumulu (Anapakaya), Avarekaya, Chikkudu (Telugu).
If you are interested to know the different beans, dals we use, check out this site.
Fresh beans are available during the winter season when the beans are soaked in water overnight and then the outer skin is removed. The inner tender bean tastes fantastic when added to any dish. We use the fresh pods as vegetables and the dried beans as such either soaked or as sundal.
So the most wanted dish during winter at home is always the Pitikina Pappu Kura and other times we use the beans such as in this Anapakaya Vankaya Kura.
When I was going through the dishes that I could make, I came across this dish that seems to be popular in Karnataka. Though these beans are popular in Andhra and Tamil Nadu, I don't remember using these beans in Akki Rotti or Biyam Rotti, though I have known Athamma using different ingredients added in Biyam Rotti.
It's like this in most cases, even if the same dish is prepared in other states, the one that gets the exposure first becomes popular for it.
Anyway, it works best for my series. So starting the series of Indian Breakfast Dishes with Averakaya Akki Rotti.
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Step By Step Pictures
Avarekalu Akki Rotti
Ingredients Needed:
2 cups Rice flour
1 cup Avarekalu / Lilva Beans
1 /2 cup Onion finely chopped
3 tbsp Coconut freshly grated
3 nos Green Chillies finely chopped
1/4 cup Curds / Yogurt
1/2 tsp Cumin Seeds
2 tbsp Chana Dal
Handful Coriander Leaves chopped
A pinch Asafoetida / Hing
Salt to taste
Water to knead the dough
How to make Karnataka Style Avarekalu Akki Rotti Recipe
Wash and soak the chana dal in a bowl for 30 mins. Drain it and keep it ready to be added to the dough.
Take all the ingredients in a wide bowl, and mix in lukewarm water slowly.
Knead to a soft dough and rest it for 10 mins.
Divide the dough into small equal balls, Heat a nonstick tawa and grease it with oil.
Meanwhile, using a plastic sheet or a wet cloth you can pat down the dough. You could even pat it down directly over the hot pan.
Once you pat the dough into a thin disc, make three holes on the top to make sure the rotti gets cooked in all places.
Gently lift the sheet and transfer it to the hot pan.
Drizzle the oil and cook over low flame for the rotti to be cooked evenly all over.
Serve the Avarekalu Akki Rotti along with your favorite Chutney
Recipe
Avarekalu Akki Rotti
Ingredients
- 2 cups Rice Flour
- 1 cup Avarekalu / Hyacinth Beans
- 1/2 cup Onions finely chopped
- 3 tbsp Coconut
- 3 nos Green Chillies freshly grated
- 1/4 cup Curds finely chopped
- 1/2 tsp Cumin Seeds / Yogurt
- 2 tbsp Chana Dal
- Handful Coriander Leaves chopped
- A Pinch Asafoetida / Hing
- Salt to taste
- Water to knead the dough
Instructions
- Wash and soak the chana dal in a bowl for 30 mins. Drain it and keep it ready to be added to the dough.
- Take all the ingredients in a wide bowl, and mix in lukewarm water slowly.
- Knead to a soft dough and rest it for 10 mins.
- Divide the dough into small equal balls, Heat a nonstick tawa and grease it with cooking oil.
- Meanwhile, using a plastic sheet or a wet cloth, you can pat down the dough. You could even pat it down directly over the hot pan.
- Once you pat the dough into a thin disc, make three holes on the top to make sure the rotti gets cooked in all places.
- Gently lift the sheet and transfer it to the hot pan.
- Drizzle cooking oil and cook over low flame for the rotti to be cooked evenly all over.
- Serve the Avarekalu Akki Rotti along with your favorite Chutney.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
vaishalisabnani says
Very interesting ! Are you trying w say that the whole beans are added ? Don’t they pop out ? The beans we get here are pretty plump - I am wondering how this shall work 🙃
Srivalli says
The beans that I added are tender and mostly won't pop out. Yes we also get the plump ones, in that case it is either peeled or slightly crushed to make sure it doesn't come out.
Harini Rupanagudi says
I saw this breakfast dish in my feed some time early this month and noted the recipe and here you are with the same 🙂 Loved the idea of adding the avarekalu in akki rotti.
amaracooking says
Delicious breakfast Valli, love the partitioned chutney bowl. It's perfect.