Hi! I am posting a recipe again with Avarekalu. In my previous post with these beans I had posted a famous Upma/ Uppittu from Karnataka. In this post I am posting an Akki roti/ Rice roti. I have posted another version of Akki Roti earlier also which you can check here. Along with S, I have also started enjoying these superb beans.
Normally on a Sunday if we are planning to go out I will indulge into a cooking a heavy breakfast or brunch so that the kids are satiated and do not bother us while we finish our chores. So this time we indulged ourselves into these extremely tasty Akki Rotis. These are to be finished fast after they are cooked as they turn very chewy otherwise, so in a hurry-burry I have managed to click these pics.
This akki roti has a flavor of the beans surely but also of the fresh coconut. It also has additional flavors of curry leaves, cilantro and is spiced with green chilies. To provide additional crispiness I added Semolina/ rava to it.
These taste best when served with butter/ghee.
2-1/2 cups rice flour(akki)
1/2 cup Semolina/ rava
1 to 1-1/2 cup avarekalu
1 cup freshly grated coconut
8-10 green chilies chopped
2 strings curry leaves chopped
3-4 tbsp chopped cilantro
2 tsp cumin seeds
salt to taste
hot water for kneading
Pressure cook the avarekalu and coconut with salt to taste else cook in water till done.
Mix the rice flour, semolina, boiled avarekalu, coconut and add all the remaining ingredients together.
After mixing the ingredients form a well in the centre and put the hot water in it.
With the help of a spoon start mixing, once the temperature of the mix is tolerable to the fingers start mixing using hands. Keep adding water till every thing gets mixed properly to form a very soft dough which can spread easily.
Grease a non stick pan properly with oil. Take an orange sized ball of the dough and put it on the pan. With the help of the fingers press it and then flatten it evenly to form a round shaped roti.The thickness of the roti should be around 5-6mm. If required dip fingers in water while flattening the roti. Make hole in the centre and put a little oil. This prevents sticking of the roti in the centre.
Once cooked on both the side serve it with some clarified butter/butter.
Tip- If one likes sour taste can add 3-4 tbsp curds while making the dough.
I am sending this to MLLA-17 hosted by Sra at when my soup came alive and is the brainchild of Susan of The well seasoned cook
to EFM - Variety rice series conducted by SriLekha
Priya of Priya’s recipes has passed me this and Anncoo has passed me this Thanks a lot both of you, I am truly humbled.