Thursday, 17 November 2011

AvarekaLu (flat bean/surti lilva) Saagu and Akki Rotti (Rice flour Chapati)

AvareKaLina Saagu (Surti lilva/ Flatbean Curry)
This simple tasty gravy is the hot favourite during winters. Saagu an usual accompaniment with regular chapatis, pooris this particular saagu goes very well with Rice flour rotis.




Ingredients:


Avarekalu  or Surti lilva/flat bean seeds  - about 1/4kg (Boiled with a pinch of salt and turmeric.
1 potato- Finely chopped (just to add to consistency, can be omitted)
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp Jeera /cumin seeds
salt to taste 
Curry leaves  -  a sprig
1tst fresh cream (variation)


For grinding:
Green chillies -  2 (according to your taste)
Jeera/cumin seeds - 1tsp
Pinch of asafoetida
Grated coconut-11/2  cup
Onions- 2 large onions
Garlic pods - 6
Coriander leaves - 2 spoonful (chopped)
Ginger -  1 inch piece
Grind all the above ingredients into a fine paste and keep aside.


Method:
Take  a quarter of the boiled AvarekaLu (surti lilva papdi) and grind it to a coarse paste. 


Heat the oil in a  thick bottomed pan. Add the mustard when it splutters add the cumin seeds and curry leaves . Add the cut potatoes and let it rest for a minute. Then add the ground paste and let it cook till the raw smell of garlic , ginger and onions leave the paste. There is a delicous aroma just when the gravy starts to cook, then add a little water and salt to taste.Add the ground AvarekaLu paste and the rest of the AvarekaLu and let it boil. Add some fresh cream (variation only).


Serve with roti, rice, chapati anything.
This AvarekaLu gravy is excellent with rice flour rotis. 


Akki Roti /Rice Flour Rotis


Having had this rotis innumerable times at my good friends place I finally decided to start making it right at my kitchen. This morning I browsed for it and found the perfect recipe here. Mine turned out great. The pictures in that site are best teachers..I write the recipe here too.
Ingredients:


 Fine rice Atta – 1 cup


 Water or milk – 1 cup
 Cooking oil – 2 Teaspoons
Salt – to taste
METHOD
Sieve rice atta in the atta siever with salt.
Place a wide bottomed bowl or a non-stick Kadai on the flame with 1 glass of water and add 2 teaspoons fresh cooking oil to it. When it starts boiling simmer the flame and add Rice atta slowly to it and keep stirring till it turns to the consistency of chapathi atta.
 Switch off the flame and keep it closed for about 5 minutes so that the vapors fall into the cooked atta and turns easier to knead and roll.

After a while pinch out the required quantity of atta, dust it in rice atta itself and roll it on a thick plastic sheet to the required thickness
Place a flat roti tawa on the flame and when heated place the roti on it. 
Just when when heated it looks a bit cooked flip it and just dry roast the other side as well.
Flip it the other side and press it with the the edges of the spatuls and it starts puffing. 
Transfer it into a serving plate and enjoy with any chutney, specially Avarekalu saagu in the season.
Onion chutney  goes great with this roti. 


ciao for now. 


Have a great weekend.

2 comments:

DRY GROUNDNUT CHUTNEY said...

Hi Shuba,

I am Prathiba from "The indian food court". I am very thankful for having quoted my Akki roti recipe link in your blog. Once again thanx a lot. Bye for now.

Jaishri Shivaram said...

i love the avarekalu saagu....can we add onions, chilli etc to the roti dough if it is made like this, here at home they just mix with warm water but is difficult to pat it must try you method.