Avarekalu / Lilva Beans & Sabsige Soppu / Dill Leaves - Flattened Rice Bread

Seasonal dishes with seasonal veggies is the best time to prepare your favourite dishes. So avarekalu season is here now, everyone is making a variety of dishes from it. Today am going to share avarekalu rotti, here I include dill leaves to get more taste and make it healthy breakfast. This is one of the most healthiest or famous recipes in Karnataka which everyone loves to eat and start your day with a happy tummy. Avarekalu season is going on, I have posted Avarekalu Saagu Recipe This is something similar to akki rotti, I made this using dill leaves, lilva beans and onions. Here I am going to share the recipe with you all today, just prepare this for your breakfast or for an evening snack and enjoy the food.

Cuisine: Karnataka | Cooing: 10 minutes
Preparation: 15 minutes | Serves: 4

Ingredients:

Rice flour                       -   1 cup
Flattened rice (poha)     -   1 cup
Dill leaves                      -   1/2 cup
Green chillies                -    2
Salt                                -   as per taste
Cumin seeds                 -   1 tbsp
Onion                            -    1
Avarekalu/Lilva beans  -    1/2 cup (overnight soaked and peeled)
Water                            -    as required
Oil                                 -    as required

Method:

1. Soak flattened rice/poha with 1/2 cup of water for about 30 minutes.
2. Wash dill leaves well and soak all water. chop dill leaves and onions into small length.
3. Overnight soaked and peeled lilva beans/avarekalu
4. Take a deep bowl to add rice flour, soaked poha, chopped dill leaves and onions, chopped green chillies, cumin seeds, oil and salt as per taste.
5. Mix all the ingredients well and make a soft dough by adding warm water little by little and knead it for about 10 minutes. make sure dough should not get sticky.
6. Cover it with a damp cloth and rest for about 15 minutes.
7. Now to prepare a rotti, heat a non-stick Tawa/pan in a medium flame.
8. Spread a large piece of plastic cover/rotti cover, grease with oil.
9. Now take a small orange size dough and place it in the centre of plastic cover/sheet.
10. Start flattening it out until you get rotti size. use bit of oil between while flattening the dough.
11. Lift the cover along with rotti and carefully remove rotti from plastic sheet and place it on Tawa. 
12. Drizzle a little bit of oil along the edges of the rotti and let it cook.
13. Once it looks half cooked, flip the rotti over a spatula to cook another side.
14. Cook both the side until rotti turns little brown colour in between.
15. Switch off the flame, serve hot topped with butter/ghee.
16. It can also be served with Peanut chutney and  Curry Leaves Chutney Pudi.

If you like this post, kindly comment below and do share your valuable response. Thank you :)

Curry Leaves Chutney Powder/ Karibevina Chutney Pudi

We Indians use curry leaves as main ingredients to almost all dishes for tamper or to decor.  The leaves have always been sought after for their unique flavor and usefulness in cooking, but there are also a number of health benefits that make them highly appealing. these leaves are used in various local cuisines across India and other parts of Asia as flavoring agents. Curry leaves are rich in folic acid and iron, and it helps to digestion. Rich in vitamin A and treating as diabetes medicine. curry leaves have a short life, we can preserve it for two to three weeks. Take off the leaves from its stalk, and preserve in an airtight container, keep it in the refrigerator. Here am sharing healthy curry leaves chutney pudi.

Cuisine: Indian | Cooking: 10 minutes

Preparation: 10 minute | Serves: 8-9

Ingredients:

Dry Coconut/Kobbari            -    1

Curry leaves                         -    1 hand full

Roasted Gram/Hurikadle      -    1/2 paavu/ 5-6 tbsp
Red chili -    20 (use both types of red chilies)
Jaggery                                 -    1 small lemon size
Garlic                                    -     two whole full
Tamarind                               -    one lemon size
Salt                                        -    as required
Oil                                          -   1 tbsp

Hing                                       -    a pinch

Method:

1. Remove curry leaves from its stalk, wash well and pat dry it.
2. In a frying pan add oil, make oil heat in a medium flame. once oil is hot enough, dry roast the grated dry coconut and fry till it turns golden brown and keep aside.
3. In the same pan add curry leaves, saute till curry leaves are crispy. once it has done keep aside.
4. Now add roasted gram, saute till it gets golden brown and red chilies and garlic fry a few minutes. (Fry all ingredients separately).
5. Once everything cools down, transfer all ingredients to a blender along with a Jaggery, tamarind, thing, and salt. Grind to a fine powder. ( Don't grind too much, the powder should be thick).

         Curry leaves chutney powder is ready to serve. It goes well with chapathi, dose, and rotti.

Note:

• All the ingredients should be fry separately in a medium flame.
• Adding dry coconuts gives powder a great aroma and its keeps powder long last.
• Don't grind too much, the powder should be thickened, like showing in the pitcher.
• Serve with ghee or butter.
• If you want to use a long period, transfer to an airtight container and keep it in refrigerator.