ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
Normally, December and January are the months when we get Avarekaalu (Hyacinth Beans) in Bangalore. But this year, Avarekayi is already there in the market in the month of July itself! My sister had brought some Avarekaalu from a shop near to her house last week. She had shared it with us also. We both are the fans of Avarekaalu Rotti. Just prepared delicious rotti using avarekaalu and enjoyed it! Still I have some avarekaalu in my freezer. So, let me try some other varieties using avarekaalu and share with you soon!
Below is the recipe of Avarekaalu (Hyacinth Beans) Rotti. Try this delicious rotti and let me hear your feedback :)
Preparation Time: 30 - 40 minutes
Yield: 6 Rottis
Avarekaalu (cooked till soft) - 1 cup
Medium size carrot - 1
Fenugreek (Methi) leaves or Dill leaves - 1 bunch
Green chillies - 2 (adjust according to taste)
Fresh grated coconut - 1 cup
Onions - 2
Rice flour - 1 3/4 cup approx.
Salt to taste
Cook avarekaalu till soft. I have cooked it upto 3 whistles in pressure cooker. Drain all the water and keep the beans aside.
Grate the carrots and crush the green chillies. Chop dill / fenugreek leaves and onion finely.
Combine grated carrot, crushed green chillies, grated coconut and chopped veggies in a mixing bowl. Add salt to taste and mix ii well. Let it rest for at-least 10 minutes so that the veggies will leave their water content.
Mash the cooked beans (avarekaalu) slightly and add it to the veggie mixture.
Add rice flour little by little and prepare the dough. Dough should be in the consistency of regular chapathi dough. If the dough looks too dry, you can use 1 - 2 tsp of water while mixing.
Make big lemon size balls from the dough and pat them on a greased plantain leaf or a plastic sheet. Make a hole in the middle of the rotti.
Cook it on both the sides on a hot tawa. Add 1 - 2 tsp oil while cooking the rotti.
Cook the rotti on medium or slightly low flame to make them crispier.
Serve this delicious rotti with your favorite side dish. Without any side dish also, this rotti tastes very good.
- I have used dill leaves for this rotti. Fenugreek (Methi) leaves will also suit very well for this recipe.