Akki rotti with Surti papdi lilva beans also called avarekai is a delicacy of karnakata. During winters the beans is harvested afresh and among many dishes, akki rotti with avarekai is relished in all the households of Karnataka. It's best enjoyed for dinner.
Ingredients
- 1 c Surti Papdi Lilva beans
- 2 c red rice flour (any rice flour from an unpolished rice. If unavailable, any gluten-free flour can be used)
- 4 green chillis
- 1 inch fresh ginger
- 1 tbsp cumin
- 1/4 tsp cold-pressed peanut oil to coat the Tawa for the first time)
- 1/4 c fresh coconut
- 1 tsp fennel
- 1 c onions chopped
- 1/2 c coriander
- 1/2 c carrots grated
- Unrefined salt to taste
Method
- Steam the beans and keep aside. Save the water used.
- Grind green chilli, ginger, cumin and fennel
- In a big vessel, add the flour, coconut, ground mix of spices, coriander, carrot, onions, steamed beans and salt.
- Use the water that was saved to cook the beans to mix this dough to the consistency of chapati dough.
- Take an iron Tawa, add 1/4 tsp oil and coat the Tawa. Make an orange-sized ball and begin to pat the dough to form a big roti
- If the palm get sticky while patting, dip the palm in water and continue till it's a size of a big roti
- Make few holes in the roti for the steam to escape.
- Keep the Tawa on the stove on medium and close the lid so that the roti can get cooked in the steam.
- After 2 mins, check if the dough looks cooked. There must be no spot with the wet dough. At this stage, allow the bottom to be roasted slightly.
- Take a sharp ladle and turn it on the other side to be roasted.
- Roast it for 2 more mins and serve hot.
- To make the next roti, follow these steps
- Sprinkle lots of water on the Tawa till the heat reduces
- Wipe with a cloth
- Place the relatively less hot Tawa on a cloth on the kitchen counter, take another ball of dough and restart the process of patting
Tips
- If the pan is too hot, the roti will burn faster
- If the initial oil coating is not provided, the roti could stick to the pan
- Chop the onions finely. Ensure that there is no wet vegetables after roti is roasted. This will make the roti stick to the pan
- If your pan is not too heavy, after the first roti, place the back side of the Tawa under running water to remove the heat and restart makingroti as described above. Since my Tawa is very heavy, I sprinkle water on the top side itself.
- Use little oil to coat every roti if you find it's a problem.
- 1 c of Chopped methi and dill leaves add a unique flavour if added. This is optional.
Serve hot with a coconut chutney or any vegetable curry. Ideally, this goes well with a thick sambar.
Smitha Hemadri
10:39 AM | 19-12-2019
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