AKKI ROTTI WITH FLAT BEANS IS A SPECIAL KARNATAKA STYLE FLATBREAD AND IS A SEASONAL DISH because you get the FLAT BEANS (AVAREKAI) only in the months between November to January.
THIS TASTES THE BEST IN THE SEASON.
But nowadays you don’t have to wait for the season. You get it in almost all seasons, though the taste is best in the season.
AKKI ROTTI WITH flat beans is a very attractive dish in looks and of course in taste too.
It appears as if some green pearls are embedded on a white surface. So the hero of the dish is AVAREKALU.
THE INGREDIENTS FOR AKKI ROTTI WITH FLAT BEANS
- Avarekalu(Flat beans)-1 cup (250 grams flat beans pods)
- Rice flour-1.5 cup
- Freshly grated coconut-1/2 cup
- Green chilies-3 -5 in numbers or more
- Coriander leaves-1 a small bunch
- Cumin (jeera)seeds-1 teaspoon
- Table salt -1 teaspoon
- Water to knead the dough as required (hot)
- Oil -to make and roast rotti-3 tablespoon
PREPARATIONS TO BE DONE FOR MAKING AKKI ROTTI WITH FLAT BEANS
- Firstly deseed the pods and wash them. (always select a tender variety so that while making ROTTI, the seeds get embedded easily.
- Now boil the seeds with a cup of water and 1/2 teaspoon of salt in a pan or cooker.(1 whistle is enough)
- Chop green chilies and coriander leaves finely. Grate the fresh coconut
- Heat water and keep ready.
METHOD
- Take a big mixing bowl or a big plate(paratha)
- Add rice flour, cumin seeds, green chilies cut, coriander leaves, boiled flat beans (Avarekalu), and salt.
- Combine all with a light hand and delicately so that all the seeds put in it are intact not broken.
- Now start kneading the flour adding hot water little by little so that all the ingredients together form a soft lump.
AKKI ROTTI WITH FLAT BEANS (AVAREKALU) MAKING METHOD
NOTE; This can be done as in my previous post (Akki Rotti -karnataka style flat bread)
- You can make THIS ROTTI in yet another way, ie; IN A DEEP FRYING PAN.
- Take a deep fry pan of any metal (IRON, ALUMINIUM, NON-STICK ETC)
- Smear oil liberally with a brush or fingers in the pan.
- Take an orange-sized dough ball keep in the center of the pan and pat it in a circular motion rotating the pan to reach all the sides evenly,
- After it is done, make a small hole in the center of the pan and pour little oil in it
- AKKI ROTTI is ready to roast.
- Keep the pan on medium flame covered for about 2 mts.
- You can see the corners leaving the pan easily, if not cook for a few more seconds rotating the pan on the stove to roast evenly.
AKKI ROTTI TAKES THE SHAPE OF PAN AND LOOKS ATTRACTIVE. SERVE HOT WITH A CUBE OF BUTTER AND A SCOOP OF CHUTNEY.
ENJOY
NOTE;
SEE MY NEXT POST OF SPICY ONION RED CHUTNEY TO EAT WITH THIS
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