Skip to main content
By
Post a Comment

AVAREKALU ROTTI / LILVA BEANS ROTI

By

  Preparation time: 15 min, Cooking time: 30 min, Yield: Serves 2-3

  INGREDIENTS:
SI NO
CONTENTS
QUANTITY
1
RICE FLOUR
1 1/2 CUP
2
FINE RAVA
2 TSP
3
LILVA BEANS
1 CUP
4
CUMIN SEEDS
1 TSP
5
GREEN CHILLIES
4-5
6
CILANTRO
FEW
7
CURRY LEAVES
FEW
8
OIL
2-3 TBSP
9
SALT
TO TASTE
















METHOD:

1.Boil lilva beans in an sauce pot/ pressure cooker, adding little salt and cook till becomes soft.
In a mixing bowl add rice flour, fine rava, cumin seeds, cilantro, curry leaves, green chilies, Salt and boiled beans adding little water at a time,combine well and make a soft stiff dough.

2.Take a nonstick pan or iron skillet, grease the pan and place a small hand full of dough in the center of the pan.
3.Press gently and start spread the dough all over the pan evenly with the help of your fingers and palm.
4. Make a small hole in the center as shown in the picture, and drizzle little oil over the rotti to get crispy and soft.
5.Cover with the lid and cook for few min till it changes its color to golden brown.
6.Flip and cook on both the sides on medium heat. And serve hot avarekalu    rotti with chutney.


 TIPS:

You can use aluminum foil sheet or parchment paper to make rotti, spread the dough evenly on sheets and  flip it over the hot griddle and take the paper out, drizzle  little oil  over rotti  and cook on both the sides.

Labels:

Comments

Post a Comment

please do not post spam link in the box.

Popular posts from this blog

SIHIKUMBALAKAYI, AVAREKALU TOVVE / PUMPKIN AND LILVA BEANS CURRY

By
Pumpkin and lilva beans curry is a great combination blended with spices and dry coconut. It tastes great with  chapati  or rice. Today I thought of making and sharing this recipe which I have learnt from my mom.   Preparation time:20min,  Cooking time:30min,   Serves:4-5     INGREDIENTS: SI NO CONTENTS QUANTITY 1 Red PUMPKIN 200 GMS 2 LILVA BEANS 1 CUP 3 RED CHILLIES (Byadagi) 10-12 4 CORIANDER SEEDS 2 TBSP 5 URAD DAL 2 TBSP 6 PEPPER CORNS 10 7 CUMIN SEEDS 1 TSP 8 METHI SEEDS 1 TSP 9 DRY COCONUT 1/4   CUP 10 CINNAMON STICK 2-3 11 ASAFOETIDA 1/8 TSP 12 CURRY LEAVES FEW 13 MUSTARDS SEEDS 1 TSP 14 OIL ...
2 comments
Read more

TOMATO KAI GOJJU/ GREEN TOMATO CURRY

By
Preparation time: 20 min,  Cooking time: 20 min, Yield: Serves: 4-5 SI NO CONTENTS QUANTITY 1 GREEN TOMATOES 4-5 2 GRATED COCONUT 1/2 CUP 3 CHANA DAL 1 TSP 4 URAD DAL 1 TSP 5 MUSTARD SEEDS 1 TSP 6 DRY RED CHILLIES 8-10 7 ASAFOETIDA/ HING 1/8 TSP 8 CURRY LEAVES FEW 9 MASHED JAGGERY 1/4 CUP 10 OIL 2-3 TSP 11 CILANTRO FEW 12 SALT TO TASTE METHOD: Heat 1 tsp of oil in pan, add chana dal, urad dal, curry leaves, coriander leaves, asafetida and red chills and fry till aromatic.  Or light brown. Add grated coconut to fried ingredients adding little water, make a fine paste and keep it aside. Heat the oil in pan add mustard seeds, when it splutters, add chopped green tomatoes, add little water ,...
Post a Comment
Read more

Palak soppina akki rotti/Palak/spinach rice flour rotti

By
 Preparation time: 20 min, Cooking time: 40 min, Serves: 3-4  INGREDIENTS: SI NO CONTENTS QUANTITY 1 SPINACH/PALAK LEAVES ½ BUNCH 2 RICE FLOUR 2-3 CUPS 3 CURRY LEAVES FEW 4 GREEN CHILLI’S 4-5 5 OIL 2-3 TBSP 6 SALT TO TASTE METHOD: 1.In a mixing bowl add Rice flour, chopped palak/spinachleaves,curry,leaves,green chilli’s and salt.Mix it well with half glass  of water little by little.Kneed  well  to make soft dough. 2.Spread little oil on tava/griddle, take medium ball size dough and place it  on  the center of griddle. Start pressing the dough gently from the center  of  the skillet consistently. 3.M ake a medium circle rotti, and small holes as shown in the picture.  Drizzle ½ tsp of oil over the rotti. Cover with the lid, place the griddle...
2 comments
Read more