Avrekalu Rotti

Akki Rotti is a yummy breakfast special from Karnataka. Akki means “Rice” in Kannada. Avrekai is “Hyacinth” bean in English. Avarekai is a seasonal bean grown during winter. It is available between November to March. It is also one of the favorite beans of Kannadigas. There a lot of dishes that can be prepared with this bean. For most recipes the inner skin is also removed for better taste.

It is raining Avare Kai in Bangalore! It has various names including field beans, lilva beans, hyacinth beans, navy beans and so on, but they seem to be used interchangeably with a number of varieties of beans!  The pods are removed, and the beans that are used in cooking are called Avre Kalu. It has a very distinct flavor which makes it a unique ingredient.

Preparation time: 10 minutes

Cooking time: 10-15 minutes

Serves: 3-4 people

Recipe Courtesy – Smitha Pai (My mom)

Ingredients	Quantity
Rice Flour	2 ½ cup
Milk	½ cup
Ghee	1 tbsp.
Warm water	½ cup to mix dough
Avre Kalu	½ cup
Onions (finely chopped)	2 medium
Green chilies (finely chopped)	2-3 or to taste
Salt	to taste

Method

In a large mixing bowl add rice flour and salt mix well. Heat ghee in a small wok and when it hot, add it to the rice flour. Let it stand for 2 minutes. Then mix in the ghee into the flour by rubbing the flour between your fingers till the ghee is incorporated well.

In the same wok heat milk, when warm add it to the flour. After a minutes or so mix well. Add green chilies, mix well. Add enough warm water to make soft dough. Store in the fridge overnight in an airtight container. Keep at least for 4-5 hours.

The avre kalu that we use here is with the inner peel. Pressure cook avre kalu in enough water with salt for one whistle.

In the morning add chopped onions check for salt, and then add the avre kalu and mix well.

Heat dosa tawa on low flame. Add some drops of oil and spread well. Make a small ball from the rice dough. Press it on the dosa tawa and spread using water on the fingers. Keep a bowl of water handy to help spread the dough on the tawa. Spread as thin as you like. Close lid on the tawa and cook on medium flame for 1-2 minutes till you see some brown specs. Add some oil to the top side and turn it upside down. Cook till it’s crispy on the other side, this time without the lid. Both the sides need to be crispy.

Serve hot with Peanut and Onion Chutney or regular Coconut Chutney.

Points to remember:

• The cup measure is the standard measuring cup used for baking etc.