Avarekalu Akki Rotti | Rice Flour Pancake with Hyacinth Beans
Aruna
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.
Cuisine Gluten Free, Indian, Karnataka, South Indian, Vegan, Vegetarian
Servings 2Akki Rotti
Calories 202kcal
Equipment
Heavy-bottomed Bowl
Small bowl for water
8" Plastic Sheet
8" Tava
Spatula
Knife
Chopping Board
Ingredients
1/2CupRice Flour
1/4CupAvarekalu(Hyacinth Beans, Surti Papdi)
1/4CupOnion(Finely chopped)
1/2tspCumin Seeds
1tspGreen Chilli(Finely chopped)
2tbspCoriander(Finely chopped)
3/4tspSalt
1/2tspOil
2/3CupWater
Other Ingredients
1/2tspOil
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.