Avarekalu Rotti

Ingredients:

2 cups Rice flour/ Akki hudi

2 cups Flat Bean seeds / Avarekalu

2-3 Green Chillies

2-3 tsp grated Coconut

1 Large Onion

8-10 Coriander leaves

Ghee/Oil

Salt to taste

Banana leaves / Aluminium foil / Wax paper

Recipe:

Put flat bean seeds, salt, water in a pressure cooker and cook.(4-5 whistles) Once the pressure goes off, smash them little bit.

Chop coriander leaves, green chilly and onion into small pieces.

Add all the chopped ingredients, smashed flat beans seeds, salt and grated coconut to a vessel. Add rice flour to the same vessel and mix them well by adding sufficient amount of hot water. Don't make the dough too thin.

Take one aluminium foil, put 1 tsp of oil and spread it over the foil. Take handful of dough and spread it over the foil evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.

Remove the aluminium foil and spread 1-2 tsp ghee/oil over the rotti, cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with Brinjal Tomato Hot & Sweet Curry /Avil / Mudde Palya /Badanekai Ennegayi / Avarekalu Subji. The above mentioned ingredients will serve 10-12 Avarekalu Rottis.

Avarekalu Curry (Subji)

Ingredients:
1 cup Flat Bean seeds / Avarekalu
1 medium sized Potato
1 medium sized Tomato
1 small Onion
Salt to taste
Pinch of Turmeric powder
2 tsp Sambar powder
1-2 tsp Kasuri Methi
3-4 Coriander leaves
1/4 tsp Mustard seeds
Pinch of Asafotida powder
2-3 tsp Oil
Recipe:
Remove the outer skin of potato and chop it into small pieces. Chop tomato into small pieces. Put chopped potato, tomato, flat bean seeds, water, salt in a pressure cooker and cook.(4-5 whistles) Once the pressure goes off, mash the potatoes properly as shown in the picture below. Chop coriander leaves and onion into small pieces as shown in the picture below.
Put mustard seeds and oil in a thick bottomed vessel. Once it starts spluttering add asafotida powder and fry it for few seconds. Add finely chopped onion and turmeric powder. Fry it for few minutes in medium flame, untill onion becomes golden in color. Add cooked vegetables, salt. Add sufficient amount of water, sambar powder and bring it to boil. Add kasuri meti and keep the subji in low flame for about 2-3 mins. Add chopped coriander leaves and mix them well. Keep the curry in low flame for about 2-3 mins. It goes well with Rotti/Chapathis/Pooris.