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