Avarekalu Rotti - Karnataka Style akki rotti with averekalu and Coconut Chutney - EverythingTraditional

Karnataka Style Avarekalu Rotti with Coconut Chutney - EverythingTraditional

Avarekalu Rotti | Hyacinth beans bread | Anapaginjalu rotta | Avarakkai roti | Mochakai Roti

Avarekalu or hyacinth bean season is back again here, so lets prepare some delicious dishes once again. Today I have come with simple and traditional Karnataka style avarekalu rotti with spicy coconut chutney.

Find FAQ's Here 

Today being sunday I prepared avarekalu rotti for breakfast and hithikida bele saaru for lunch along with ragi mudde...😋

Sunday is a lazy day as all the family members wants to while away on the bed for longer time than usual days, me alone awake and do catch up with some social media and television until they all wake up. As soon as they are awake they are hungry, so simple and healthy breakfast recipe is this avarekalu rotti, just put in all the ingredients into the mixing bowl and mix them thoroughly with water and pat on the tava, it was so late that i need to make a pan full (that big) rotti at a time, just one rotti was more than enough for each one of us... 😂

Avarekaye(ಅವರೆಕಾಯಿ) season is back in bengaluru and avarekai fever is back once again... variety of avarekaye recipe ... OMG mouth watering hithigida bele saaru, uppittu, bisi bele bath, urgalu, upsaaru, avarekalu huli, kaima unde avarekalu saaru,...and many more and the aroma all over is heaven, we almost use this bean lavishly in all recipes...I will share them in this blog one by one...

I will show how we divide these avarekalu or hyacinth beans based on its size in the next blog. Whenever we bring avarekai - we peel this and keep the small and tender seeds aside to make rotti or uppittu, only tender once goes well in rotti and uppittu, today i got small bowl of these tender beans i managed with this only, you can add even more quantity in this to bite in more of avarekalu in each bite. 

When you make this rotti with fresh avarekalu the aroma you get on biting the beans is unexplained ..we call "sogadu"... 

Avarekalu Rotti - Karnataka Style akki rotti with averekalu and Coconut Chutney Cuisine: Indian / South Indian Cook time: 10 minutes

Ingredients for Avarekai Rotti recipe  Rice flour - 1/4 Kg / 1 cup Tiny Avarekalu - 1/4 cup  Onion - small finely chopped Green chillies - 2 to 3 finely chopped Jeera / Cumin seeds - 1/2 teaspoon Curry leaves  - finely chopped Fresh Coconut grated - 2 to 3 tablespoons For Chutney Coconut - 1/4 of half / 4 to 5 large pieces Fried chana gram / kalle - 1/2 teaspoon Green chillies   - 2  Garlic - 1 pod Curry leaves - few Salt - to taste For Seasoning  Oil - 1 teaspoon Mustard - 1/4 teaspoon Jeera / Cumin  - 1/4 teaspoon Red chilli - 1

Instructions for Avarekai Rotti Add all the ingredients into a mixing bowl - rice flour, finely chopped onions, grated fresh coconut, chopped green chillies, tiny avarekalu (tiny and tender hyacinth beans), Jeera (cumin seeds), curry leaves Add a teaspoon of sugar and salt as per to taste Mix all together well and prepare a soft dough adding required water  Take a small portion on to the greased tava (cool tava) and pat to a thin rotti Then place the tava with the rotti on the flame and cook both sides Remove on to the serving plate  Instructions for Coconut Chutney Grind all the ingredients together, coconut, fried gram, green chillies, salt, garlic, curry leaves Seasoning : Heat 1 teaspoon oil in a sauce pan and add mustard, urad dal, red chillies and curry leaves wait until mustard splutters Add the seasoning to the chutney and mix  Spicy chutney is ready to serve with avarekai rotti

Note:

Keep the rotti dough soft to spread easily on the tava 

Pat or spread on the cooled tava then place on the stove / heat to cook - for some more tips follow the Rotti for beginners 

Small amount of sugar added - balances the taste in the rotti. 

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You might also like some of the traditional simple recipes 

Moolangi pachadi, 

Majjige saaru, 

Raw Mango brinjal sambar 

Ladies finger gojju

Moong dal Thovve  and egg fry

Healthy Adai Dosa 

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How to make Avarekalu Rotti - Karnataka Style akki rotti with averekalu and Coconut Chutney with Step-by-step pictures

Avarekalu Rotti

1. Add all the ingredients into a mixing bowl - rice flour, finely chopped onions, grated fresh coconut, chopped green chillies, tiny avarekalu (tiny hyacinth beans), Jeera (cumin seeds), curry leaves

2. Add a teaspoon sugar and salt to taste

3. Mix all together well and prepare a soft dough adding required water 

4. Take a small portion on to the greased tava (cool tava) and pat to a thin rotti

5. Then place the tava with the rotti on the flame and cook both sides 

6. Remove on to the serving plate 

Coconut Chutney

1. Grind all the ingredients together, coconut, fried gram, green chillies, salt, garlic, curry leaves

2. Seasoning : Heat 1 teaspoon oil in a sauce pan and add mustard, urad dal, red chilies and curry leaves wait until mustard splutters

3. Add the seasoning to the chutney and mix 

4. Spicy chutney is ready to serve with avarekai rotti

 

FAQ's

1. What is akki rotti and where is this famous?

Akki rotti is a breakfast recipe, made with rice flour and added ingredients to make them crispier and tastier. Famous in karnataka..

2. What are varieties of akki rotti?

Avarekalu akki rotti, masala akki rotti, carrot akki rotti, plain and soft akki rotti, green akki rotti..

3. What are the benefits of akki rotti?

Akki rotti is made of rice flour so benefits of rice is in this, along with when any beans, veggies, greens are added their benefits are added. Akki rotti is easily digestible in all age groups. Being tastier this can be added to lunch box for kids even without any side dish.