AVARE KALU ROTTI/ MOCHAKAI ROTTI/ANUMA GINJULA ROTTI/SURTI PAPADI RICE ROTI

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My younger son just arrived from the US of A for a short vacation. He realised that it is avarekai season and wanted to have as many avarekalu dishes as possible during his stay. Avarekai is a variety of seasonal field bean (November to February).
People from Bangalore Mysore region have avare kalu for breakfast, lunch and dinner during this season. I also decided to follow the tradition and start my avarekai saga with the ever popular avarekalu rotti which had already won the vote. (I had offered to prepare avarekalu uppittu - defeated?).
In Kannada there is a saying tengu, ingu iddare manga noo aduge madtane - that means if coconut and asfoetida are available then a monkey can also cook. We use tengu (coconut) and ingu (asafoetida) in this rotti and we add avare beans too. So expect this rotti to be tasty by default? Want to check?
Let us explore.... making akki rotti with avare kalu.
  • Ease - easy but elaborate
  • Preparation time - 15 - 20 minutes
  • Cooking time - each rotti takes 10 - 12 minutes
Ingredients
  • Avare kalu (shelled beans) - 2 1/2 cups 
  • Rice flour - 4 cups 
  • Coriander - 1/2 small bunch - finely chopped 
  • Green chillies - 4 - 5 finely chopped 
  • Grated coconut - 1 1/2 cups 
  • Cumin - 1 spoon 
  • Asafoetida powder - 2 - 3 pinches 
  • Salt - to taste 
  • Oil - to drizzle on rottis 
Method
Step 1
  • Pressure cook avare beans with cumin seeds and coconut with 3/4 cup water and little salt. 
  • Let the beans cool 
  • In a wide bowl take rice flour, chopped chillies and coriander , cooked beans, asafoetida , salt and mix well 
  • Prepare a firm dough adding water little by little.
Step 2 
  • Grease a thick bottomed wok/ kadai with ghee/oil 
  • Take a handful of dough and place it in the pan. 
  • Pat the dough evenly inside the wok, drizzle 
  • some oil 
  • Cook/roast on medium flame with cover 
  • Check for roasting 
  • Take out and serve hot. 
  • Serve rotti hot with chutney, chutney powder, curd, ghee, pickle of your choice. 

Notes
  • Red rice flour may be used for better nutrition 
  • Grated coconut may be added while preparing the dough instead of cooking with beans 
  • Always cover the rotti while roasting after drizzling oil to get a moist finish 

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