Avare Kalu Akki Roti - By Chef Bharath Bhushan C

Akki Roti, a popular South Indian breakfast item, is a delightful and wholesome rice flour-based pancake. The name comes from Kannada, where "Akki" means rice and "Roti" means bread. This dish is crispy, filling, and nutritious, making it a favorite among families. The dough is a combination of rice flour and a variety of vegetables and herbs, such as carrots, onions, coriander, dill leaves, and boiled avare kalu (hyacinth beans). This mixture of ingredients adds not only color but also layers of flavor and texture to the roti. Once the dough is ready, it’s flattened like a paratha and cooked on a greased tawa until both sides turn a crispy golden brown. It’s typically enjoyed with chutney or pickle but is so flavorful that it can be eaten on its own.

Ingredients:

1. Rice Flour - 2 cups

2. Grated Carrot - ½ cup

3. Chopped Green Chillies - 2 tsp

4. Boiled Hyacinth Beans (Avare Kalu) - ¾ cup

5. Chopped Coriander Leaves - 2 tsp

6. Dill Leaves - 5 tsp

7. Chopped Onion - 1 cup

8. Boiled Hyacinth Beans Water - 1¾ cups

9. Salt - To Taste

10. Oil - For Greasing the Tawa

Procedure:

1. In a large mixing bowl, combine sifted rice flour, salt, grated carrot, chopped chillies, boiled hyacinth beans, coriander leaves, dill leaves, and chopped onion.

2. Gradually add the boiled hyacinth beans water to form a smooth dough.

3. Divide the dough into small balls, then flatten each ball into a round shape, like a roti.

4. Heat an iron tawa (or any flat griddle), grease it lightly with oil, and cook the flattened dough on medium heat.

5. Cook both sides until they turn light brown and crispy.

6. Serve hot with coconut chutney or a tangy pickle, though the roti is flavorful enough to enjoy on its own.