Avarekalu Rotti | Rice Rotti | Rice rotti with field beans
AvarekaLu rotti is very delicious and seasonal breakfast. During the avarekayi season we buy almost every day and make different delicious dishes using this flavorful beans. The most popular ones are Avarekalu rotti, Avarekalu uppittu, saaru. You can avarekalu melogra, saagu as and sambar as well.
Here is simple gluten free and No Onion No Garlic rotti recipe.
- ½ cup avarekalu (small beans preferable) surti papdi lilva
- 1 cup rice flour
- 3 to 4 finely chopped green chillies
- ¼ cup grated fresh coconut
- few curry leaves
- finely chopped coriander leaves
- ½ tsp cumin seeds
- ½ tsp crushed black pepper
- ½ tsp ajwain seeds/caraway seeds
- 1 cup water
- 1 tsp grated ginger
- ¾ tsp salt
- wash and pressure cook the avarekalu along with 2 to 4 tbsp water or 1/4 cup water, and 1/4 tsp salt on medium heat. turn off the heat after 3 whistles.
- Take the rice flour in a bowl, add salt, jeera, ajwain, chillies, coriander leaves, curry leaves, cooked avarekalu, coconut, crushed pepper, and mix it well.
- Add the boiling water little by little and mix it with a spoon. add water until you get soft dough.
- Wash and just warm the banana leaf as shown in the video.
- Grease and heat the tava on medium heat.
- take the desired amount of dough, make a ball, and press with palm to make a circle, make few holes as shown,
- Transfer the rotti onto the hot tava and gently remove the banana leaf
- Before making the next rotti, grease the banana leaf and make rotti, keep it ready.
- Once it is cooked flip it to the other side and let it cook on both sides.
- Now the rotti is cooked well on both sides, remove it from the tava, eat hot rotti with ghee, or butter and chutney
- Repeat the same procedure with the remaining dough.
- With this measurement you can make around 9 medium size rotti
- If banana leaf is not available you can prepare directly on the tava or banale. or you can use parchment/baking paper