This is the recipe for Avarekalu Akki Rotti, a traditional winter recipe from Karnataka. Easy to make and light on the stomach, this vegan, gluten-free dish makes great use of the seasonal Hyacinth Beans.
Avarekalu or Hyacinth Beans: Treasured in Karnataka
In the winter months (typically late November to early February), Hyacinth Beans are available in plentiful and are especially popular in the Southern Indian state of Karnataka. In fact, the state celebrates the bean by holding special melas or markets to celebrate the produce and assorted dishes that can be made with it.
The Kannada saying “Hittu mele avarekalu” is something akin to the English “Icing on the cake.”
Called Avarekalu in Kannada, Surti Papdi in Hindi/Gujarati, and Avarekai in Tamil, the beans (and their pods) are cooked in a variety of different ways in Western and Southern India. For example, Surti Papdi plays a very important role in the Gujarati winter delicacy of Undhiyu. In Karnataka itself, other dishes that use Hyacinth beans are:
- Hittikida Avarekalu Saaru
- Avarekalu Uppittu
And of course, Avarekalu Akki Rotti that I am presenting today.
Tips to Make and Savour the Perfect Avarekalu Akki Rotti
Akki Rotti is the traditional rice flour pancake made in Karnataka and Avarekalu Akki Rotti is a variation that makes of cooked Hyacinth Beans. While making and serving these rice flour pancakes:
- Boil the Avarekalu just a bit before mixing them into the rice flour.
- Always use hot water to knead the dough because the hot water also helps to “pre-cook” the rice flour a bit and take away the taste of raw rice.
- Make a soft dough because rotti made with a firm dough will dry up and crack very quickly while cooking.
- Always use medium heat to cook the Akki Rotti and always cook covered initially. This ensures that the pancake does not dry out. However, do not cover after flipping it over.
- Make the Akki Rotti immediately after making the dough because the dough made with rice flour tends to dry out quickly. Add hot water and knead again, if necessary, to soften the dough.
- Serve the Avarekalu Akki Rotti hot off the pan because they are soft and delicious when eaten piping hot. When these pancakes cool a bit, they becomes chewy and the taste changes too.
How to Make Avarekalu Akki Rotti
- Cooking the Hyacinth Beans
- To a heavy-bottomed vessel, add 1/4 cup Avarekalu, 1/4 tsp salt, and 1/2 cup water.
- Over medium heat, cook the beans till they are just translucent. It took me about 4 minutes.
- To a heavy-bottomed vessel, add 1/4 cup Avarekalu, 1/4 tsp salt, and 1/2 cup water.
- Making the Dough for the Avarekalu Akki Rotti
- When the beans are cooked, turn off the heat.
- Immediately add 1/4 cup rice flour, 1/2 tsp cumin seeds, 1/2 tsp oil, 2 tbsp finely chopped onions, 1 tsp finely chopped green chillies, 1/4 tsp salt (or to taste), and 1 or 2 tbsp finely chopped coriander leaves.
- Use a spoon and mix all the ingredients well.
- When the mix cools a bit (but is still warm), knead to form a smooth dough. If the dough is dry, add 1 tsp hot water at a time till you have a smooth and soft dough.
- Making the Avarekalu Akki Rotti
- Divide the dough into 2 parts.
- Pour some water into a small bowl. You will use the water to moisten your fingers to shape the Akki Rotti.
- Using a few drops of oil, lightly grease an 8″ sheet of plastic.
- Roll one portion of the dough into a ball and place on the sheet.
- Dip your fingers into water and shake off the excess water.
- With damp fingers, flatten the rice flour dough ball till it is about a 7″ thick circle.
- Divide the dough into 2 parts.
- Cooking the Akki Rotti
- Over medium flame, heat a 8″ tava (iron tava preferred) and use a few drops of oil to grease the surface.
- Carefully transfer the shaped Akki Rotti onto your palm, peel off the plastic, and then place the Akki Rotti on the hot tava.
- Cover and cook for 2-3 minutes. Always cook covered so that the moisture gets trapped by the cover and keeps the Akki Rotti soft.
- Using a sharp-edged turning spatula, loosen the edges of the Akki Rotti and gradually work your way to the middle.
- Lift to check that the side touching the pan is well-cooked lightly browned.
- Flip it over and then drizzle a few drops of oil along the edges.
- Cook uncovered for 1-2 minutes.
- Transfer immediately to a plate and serve piping hot.
- Serving Suggestions
- Avarekalu Akki Rotti tastes best when eaten without any accompaniments.
- You can serve it with a side of pickle or even yogurt.
Recipe for Avarekalu Akki Rotti
Avarekalu Akki Rotti | Rice Flour Pancake with Hyacinth Beans
Avarekalu Akki Rotti is a traditional rice flour pancake with hyacinth beans from Karnataka. This winter specialty is easy to make and very popular across Karnataka; especially as a breakfast dish. This is a vegan, gluten-free dish.
Equipment
- Heavy-bottomed Bowl
- Small bowl for water
- 8″ Plastic Sheet
- 8″ Tava
- Spatula
- Knife
- Chopping Board
Ingredients
- 1/2 Cup Rice Flour
- 1/4 Cup Avarekalu (Hyacinth Beans, Surti Papdi)
- 1/4 Cup Onion (Finely chopped)
- 1/2 tsp Cumin Seeds
- 1 tsp Green Chilli (Finely chopped)
- 2 tbsp Coriander (Finely chopped)
- 3/4 tsp Salt
- 1/2 tsp Oil
- 2/3 Cup Water
Other Ingredients
- 1/2 tsp Oil
Instructions
Cooking the Hyacinth Beans
- To a heavy-bottomed vessel, add 1/4 cup Avarekalu, 1/4 tsp salt, and 1/2 cup water.
- Over medium heat, cook the beans till they are just translucent.It took me about 4 minutes.
Making the Dough for the Avarekalu Akki Rotti
- When the beans are cooked, turn off the heat.
- Immediately add 1/4 cup rice flour, 1/2 tsp cumin seeds, 1/2 tsp oil, 2 tbsp finely chopped onions, 1 tsp finely chopped green chillies, 1/4 tsp salt (or to taste), and 1 or 2 tbsp finely chopped coriander leaves.
- Use a spoon and mix all the ingredients well.
- When the mix cools a bit (but is still warm), knead to form a smooth dough. If the dough is dry, add 1 tsp hot water at a time till you have a smooth and soft dough.
Making the Avarekalu Akki Rotti
- Divide the dough into 2 parts.
- Pour some water into a small bowl. This will be used to moisten your fingers for shaping the Akki Rotti.
- Using a few drops of oil, lightly grease an 8″ sheet of plastic.
- Roll one portion of the dough into a ball and place on the sheet.
- Dip your fingers into water and shake off the excess water.
- With damp fingers, flatten the rice flour dough ball till it is about a 7″ thick circle.
Cooking the Akki Rotti
- Over medium flame, heat a 8″ tava (iron tava preferred) and use a few drops of oil to grease the surface.
- Carefully transfer the shaped Akki Rotti onto your palm, peel off the plastic, and then place the Akki Rotti on the hot tava.
- Cover and cook for 2-3 minutes. Always cook covered so that the moisture gets trapped by the cover and keeps the Akki Rotti soft.
- Using a sharp-edged turning spatula, loosen the edges of the Akki Rotti and gradually work your way to the middle.
- Lift to check that the side touching the pan has cooked well and is lightly browned.
- Flip it over and then drizzle a few drops of oil along the edges.
- Cook uncovered for 1-2 minutes.
- Transfer immediately to a plate and serve piping hot.
Serving Suggestions
- Avarekalu Akki Rotti tastes best when eaten without any accompaniments.
- You can serve it with a side of pickle or even yogurt.
Nutrition
Calories: 202 kcalCarbohydrates: 39 gProtein: 5 gFat: 3 gSaturated Fat: 0.3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.01 gSodium: 895 mgPotassium: 190 mgFiber: 3 gSugar: 2 gVitamin A: 34 IUVitamin C: 2 mgCalcium: 20 mgIron: 1 mg
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