Friday, November 30, 2012

Avare Kaalu Akki Rotti

Most of the areas in interior and North Karnataka are flooded with Cow beans(Lilva beans) or Avare Kaayi from November to February. These green beans have a distinct aroma and are a delicacy for people who know the taste. Avare Kaalu festival is held in the capital city Bangalore every year during Sankranthi. Variety of Avare Kaalu dishes are presented. In old Mysore side, people deep fry the peeled beans(Hitkavare or chitkavare) in oil and mix them with bits of copra, masala powders and fried groundnuts to make a tea time snack.

Avare Kaalu can be used in curries, soups and snacks. We get good quality Avare Kaalu from Mysore every year when our friend Nirmala Urs gets hand picked fresh beans in abundance. Meena blanches them and packs them in small portions and freezes them so that they can be used during the off season. We normally make Avare Kaalu akki rotti, uppittu, akki rave uppittu, huggi curry and pulav.

So, here's our first presentation, an avare kaalu snack which tastes great with fresh butter - Avare Kaalu Akki Rotti.

Avare Kaalu
Avare Kaalu - 1 cup boiled
Rice flour - 4 cups
Grated Coconut - 1/2 cup
Green Chillies - 2 - 3
finely chopped  
Coriander leaves - A handful chopped
Cumin Seeds - 1 tsp
Onion - 1 medium finely chopped
Salt - To taste
Refined Oil or ghee - For roasting
Plantain leaf(Optional) - Cut into 8" squares

Akki Rotti Roasting
Combine all the ingredients and add sufficient warm water, mix into a wet but not watery batter. Check for salt.
Heat a chapathi tawa, sprinkle oil and take a handful of the batter. Spread it with gentle pats on the tawa.
If you desire, spread the batter on a greased plantain leaf square and  spread it on the hot tawa. Cover a lid.
Roast the rotti well, adding a spoonful of oil when you flip it.
Serve hot with fresh butter or Ucchellu(Niger seed) Chutney.

Avare Kaalu Akki Rotti

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