Avarekalu Rotti with Dill: A Flavorful Karnataka Flatbread Recipe
25 minutes
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About Avarekalu Rotti with Dill: A Flavorful Karnataka Flatbread Recipe
Celebrate the avarekalu (lilva beans) season with this vibrant Karnataka flatbread! My twist on the traditional akki rotti adds fragrant dill leaves for an extra layer of flavor and freshness. This healthy and satisfying recipe is perfect for breakfast or a light snack, offering a delightful blend of textures and tastes.This recipe combines the familiar comfort of akki rotti with the unique taste of avarekalu and dill. The simple preparation makes it ideal for a quick and nutritious meal. It's a regional favorite that's sure to become a family staple, loved by all ages.Whether you're a seasoned cook or a kitchen novice, this recipe is easy to follow and provides a delicious, healthy, and authentic taste of Karnataka cuisine. Get ready to enjoy a culinary journey with every bite!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 1 cup Rice Flour
- 1 cup Flattened Rice poha
- 1 tsp Cumin Seeds
- 1.5 tsp Salt or to taste
Wet Ingredients
- 1/2 cup Water for soaking poha, plus more as needed for dough
- 1/2 cup Soaked And Avarekalu lilva beans, peeled, soaked overnight
- 1 Onion finely chopped, medium
- 1/2 cup Dill Leaves finely chopped, fresh
- 2 Chilies adjust to taste, finely chopped, green
Cooking Oil
- 2 tbsp Oil for cooking, plus for greasing the dough and tawa
Instructions
Prepare the Poha
- Soak 1 cup of flattened rice (poha) in 1/2 cup of water for 30 minutes.
Prepare the Vegetables
- Wash and finely chop the dill leaves and onions. Finely chop the green chilies.
Combine Ingredients
- In a large bowl, combine the rice flour, soaked poha, chopped dill, onions, green chilies, cumin seeds, and salt.
Make the Dough
- Add the soaked avarekalu to the bowl. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for 10 minutes until smooth and not sticky.
Rest the Dough
- Cover the dough with a damp cloth and let it rest for 15 minutes.
Prepare the Rotti
- Heat a non-stick tawa (griddle) over medium heat.
- Spread a large plastic sheet or parchment paper and lightly grease it with oil.
Shape and Cook the Rotti
- Take a small portion of the dough (about the size of an orange) and place it in the center of the plastic sheet.
- Using your hands (lightly oiled), gently flatten the dough into a thin, circular rotti. Use additional oil if needed to prevent sticking.
- Carefully lift the plastic sheet and transfer the rotti to the hot tawa.
Cook the Rotti
- Drizzle a little oil around the edges of the rotti. Cook for 1-2 minutes per side, or until lightly browned and cooked through.
Serve
- Serve the avarekalu rotti hot, topped with butter or ghee. It's also delicious served with peanut chutney or curry leaves chutney.
Recipe Notes
Expert Tips for Perfect Avarekalu Rotti
- For a softer rotti, use a combination of fine and coarse rice flour.
- Don't over-knead the dough; it should be soft and pliable, but not sticky.
- If the dough is too dry, add a little water; if it's too wet, add a little more rice flour.
- For a crispier rotti, cook it on medium-high heat.
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Recipe Nutrition
Calories: 283kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1gSugar: 1g
Divya Md
Articles: 4
4 Comments
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This looks fantastic! Appreciate the share.
I’m in love with this recipe already!
Such a flavorful dish! Can’t wait to taste it.
Looks so yummy! Excited to make it.