Rustic Karnataka Avarekalu Flatbread Feast Recipe

About this recipe

A fragrant flatbread made with rice flour and fresh avarekalu (hyacinth beans), paired with a creamy coconut chutney. This dish highlights the essence of Karnataka's local ingredients and culinary traditions.

Ingredients

• 20G Curry Leaves
• 1 piece Coconut
• 250g Green Chilli
• 250g Coriander
• 250 G Pavata
• 200 ml Sesame Oil
• 500 ml Water
• - Mustard Seeds
• 500 Gms Rice Flour
• 10G Salt
• - Cumin Seed
• 50G Badshah Hing

Instructions

1. Step 1: To prepare the dough, combine rice flour, avarekalu, chopped green chilies, coriander leaves, cumin seeds, and salt in a mixing bowl. Gradually add water to form a soft, pliable dough. Cover and let rest for 10 minutes.
2. Step 2: Divide the dough into equal portions and shape each into a ball. Flatten into thin, round discs using your palms, greasing your hands lightly with oil to prevent sticking.
3. Step 3: Heat a tawa or flat pan over medium heat and grease it lightly with oil. Place the roti on the tawa and cook for 2-3 minutes per side until golden brown spots appear. Repeat for remaining dough.
4. Step 4: For the coconut chutney, blend fresh coconut, red chilies, tamarind pulp, and salt with a small amount of water until smooth.
5. Step 5: Prepare the tempering by heating oil in a small pan. Add mustard seeds, curry leaves, and a pinch of asafoetida. Pour the tempering over the chutney and mix well.
6. Step 6: Serve warm avarekalu akki roti with coconut chutney.