Avarekalu akki rotti recipe | How to make avrekalu akki rotti | Karnataka style avarekayi akki rotti
By Latha on November 29th, 2016
Avarekalu akki rotti or rice flour roti with hyacinth beans recipe explained with step by step pictures and a quick video. Avarekalu or avrekalu akki rotti is prepared using rice flour, coriander leaves, onion, green chili, coconut and cumin seeds. Avarekalu akki rotti or rice flour roti is a very tasty and healthy breakfast recipe.
Avarekalu or field beans season is going on. I have already posted avarekalu saru, avarekalu mixture and avarekalu usli recipes. Soon I will be posting avare kalu upma recipe as well.
Akki rotti or chawal ki roti is an instant and healthy breakfast recipe. In Bangalore-Mysore region of Karnataka avarekalu akki rotti is very popular. Like any other recipe akki rotti recipe also varies from region to region. You can find many rotti or roti recipes on this website like malnad style akki rotti, sabsige soppu akki rotti, ragi rotti and rava rotti recipes.
I made a quick video on "patting the Akki rotti", which I have embedded it below. Please have a look. If you are looking for more Karnataka style breakfast recipes then do visit our "breakfast recipes" section.
Preparation time: 10 min
Cooking time: 30 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1 cup rice flour
- 1.5 cup water (little more or less depending on rice flour quality)
- One cup avarekalu or hyacinth beans
- 2-4 finely chopped green chilies
- 2 finely chopped onions
- 1/2 cup grated coconut
- 4 tbsp finely chopped coriander leaves
- 2 tsp cumin seeds or jeera
- 1/4 tsp asafoetida or hing
- Salt as per your taste
- 1/4 cup cooking oil
- 15x20cm sized thick polythene sheet or banana leaf
Instructions for making avarekalu akki rotti:
- Pressure cook avarekalu or hyacinth beans until soft by making 3 - 4 whistles. I have used avarebele (outer cover removed beans). So cooked by making only one whistle.
- Take water and salt in a big container or a pan and bring it to boil.
- When the water starts boiling add in rice flour and switch off the stove. Give a quick mix.
- Next add in cooked avarekalu (beans), chopped onions, coriander leaves, green chilies, grated coconut, cumin seeds and asafoetida. Mix well using a flat spatula.
- If required add either water or flour and prepare a soft but stiff dough.
- Smear oil on the poythene sheet or banana leaf. Place a tennis ball sized dough on it.
- Now apply oil to your fingers and start patting the akki rotti using your fingers. Please have a look on the video above. Pat the roti having around 15cm diameter. Make 3 to 4 holes using fingers.
- Carefully take out the avarekalu akki rotti from the plastic sheet and put it on the hot pan. You have to be carefull as well as quick at this stage otherwise you will end up in breaking the Akki rotti.
- Drizzle some oil. Wait for a minute or wait until cooked. Flip the rotti and cook on the other side as well. Serve it hot with butter or curd or chutney.
- Please note, if you find difficult to pat the roti, make the dough little soft and pat the rotti or roti directly over the pan. After patting the rotti or roti, then keep the pan on the stove top and cook. You will need at least two pans to alternate.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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