Avarekai Rava Rotti

ಅವರೆಕಾಯಿ /Field beans is a pod which is available during winter and its the season you get the best Avaekai. Here I have tried Rava rotti adding Avarekai and it is the yummy rotti and I assure you to try and enjoy.

All I used is  the normal ingredients, like Avarekai, onions, ginger, coconut, green chilly and Rava/Semolina.
It is one of the simple but yummy rotti that is good for breakfast, dinner or even as snack.
Rava /Semolina is filled with minerals and vitamins. It is a coarse powder of dhurum wheat.
Rava keeps you full for a long time because it is digested slowly. It takes care of your blood sugar and blood pressure.
Let us see the recipe now :

Ingredients :

Rava /Semolina : Medium sized : 2 Cups
Curd : 1 Cup
Onions : 2 Medium sized
Curry leaves : Handful
Coriander leaves : Handful
Green chilly : 2
Ginger : An inch
Cooked Avarekai : 1 Bowl : 250 gr.
Coconut : 1 Cup
Salt : As required
Normal water : As required
Cooking Oil : 3 to 4 Tbs

Method :

1. Wash curry leaves, coriander leaves, green chilly and cut into small pieces.
2. Wash and cook field beans and keep it ready.

3. Remove the outer cover of onions and wash it, Cut into small pieces.
4.Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Grate coconut and keep it aside.
6. Take a big bowl and put all the ingredients like coconut, cooked field beans, grated ginger, grated coconut, salt, cut onions, coriander leaves and curry leaves.
7. Add rava/semolina and curd. Mix it nicely. Add required water and prepare rotti batter.
8. Let it be bit liquid consistency. It helps in making thin rotti. Leave the batter for 10 minutes.

9. Keep a dosa pan on the fire. Let the flame be very low. Heat and put a tsp of oil. Spread the oil around.

10. Take a handful of rotti batter and spread it around the pan as a circle shape.
11. After spreading the batter increase flame to medium. Let the rotti cook for a minute.

12. Turn the other side and cook. Crispy rotti is ready to serve. Prepare the rest of the rotti.

13. Serve with the side dish you have prepared.

14. Add ghee or butter on the top just before serving.

Note :

Let the batter consistency be little thicker than idli batter. It should not be very watery. Adding more chilly or any other ingredients is optional. Use of more oil is optional. Use of cooked Avarekai is better to add since use of raw field beans do not cook fast.
Time :30 Minutes.
Serves : 2 to 3 .

Dahi Channa

Dahi Chenna is a snack dish and it is filling dish too. Channa/Kadale /whole Kabooli Channa is used here. 

It is an easy dish and I have used Kabooli  Channa, little spices and curd.

Let us see the recipe

Things Needed :

To Cook :

Kabooli Channa : 1 Cup 

To Season :

Cooking Oil : 1 Tablespoon

Mustard seeds : 1 Teaspoon

Jeera/Cumin Seeds : 1/2 Teaspoon

Grated ginger : 1 /2 Teaspoon

To Add : 

Curd : 1/2 Cup

Sweet and Spicy Chutney : 2 Tablespoobs

Coriander Leaves : 2 Tablespoons

Salt : As required 

Chat Masala : 1/2 Teaspoon

Jeera /Cumin Powder : 1/2 Teaspoon

Red chilly powder : 1/2 Teaspoon

Method :

1. Wash and soak kabooli channa over night. 

2. Wash it again in the morning or 5 to 6 hours and pressure cook with required water.

3. It should cook well it should be soft.

4. Keep a pan and heat. Add oil and mustard seeds, jeera and let mustard seeds splutter.

5. Add green chilly and fry for 20 seconds. Add cooked channa and stir nicely.

6. Add grated ginger,  1/2 teaspoon of garam masala powder and fry nicely. 

7. Add required salt and mix it well. Add a pinch of turmeric powder.

8. Mix all the ingredients nicely and allow it to cook for 2 minutes. Put of the gas.

9. Take a bowl and add curd, chat masala powder, a pinch of jeera powder.

10. Add chilly powder and little salt. Mix all the ingredients nicely, Let curd mixes well with all the other ingredients. Add little more curd if required.

11. Take a plate, add 2 to 3 tablespoons of cooked channa, and add 2 to 3 tablespoons of curd on the top. 

12. Sprinkle some coriander leaves and put 1/4 teaspoon of spicy and sweet chutney and serve.

Note :

Channa should be cooked soft. Adding onions on the top while serving is optional. I have not added.

Adding any other spice is optional. You can prepare Onion Rings and serve along with this Dahi Channa.

Time : Soaking time Over night or 5 to 6 hours + Cooking time + 20 to 25 minutes.+ Plating + 10 Minutes. 

Serves : 3 to 4 

We had it with home prepared Onion Rings. 

How to make Onion Rings ?

Mix 1/2 cup of besan/channa powder,  1 Tablespoon of rice flour, required chilly and 1/4 teaspoon of jeera and required salt. Mix with required water and prepare pakoda batter. (Bit thick).

Remove the outer skin of onions and wash it. Cut it as circle and keep it aside.

Keep 1 cup of oil in a frying pan. Let it get hot. 

Dip each onion ring in besan mixture and put it slowly in hot oil. Fry on both sides. 

Remove it from hot oil once it is done and put it on a kitchen tissue. 

Serve with Dahi Channa and it is a good combination to have with Dahi Channa.