Friday, January 15, 2010

Avarekayi-Menthya soppu rotti (Fenugreek leaves-Flat beans Roti)

During my recent visit to India, the initial days were tough for me & my son. We reached Bangalore at midnight & the next day morning, we were all set to travel to Mangalore via Chikmagalur. Boy!!, it was a long & tiring journey. We were traveling for more than 24 hours with a short break of 4 hours at my native :(

We had to pass through Charmadi Ghats (curvy roads on the western ghats) & my son puked at almost all the curves. He got so frustrated seeing the car that he was weeping & saying, " amma car beda amma" (mummy, no car please). But, after we reached this place, he slowly settled down & was happy to play with the other kids.

I thoroughly relished South Canara food as we attended 2 weddings & also spent some good time with hubby's relatives. We also took blessings from Sringeri Sharadambe, Kateel DurgaparameshwariKelamata Venugopalaswamy, Someshwar Ganapathi, Durga (I have spoken about that here) & safely reached my native. Will continue later on this.

It was raining avrekayi during my visit to India this time. Now that my mom & mom-in-law knows that we do not get avrekayi here, they drenched us with this. I had avrekayi upma, avrekayi rotti (flat bread), avrekayi palya (stir fry) & what not!!

In this post, I will be talking about avrekayi rotti (Flat beans Indian bread). Just dive in !!

Ingredients: (Makes around 8-10 rottis)

Rice flour: 3-4 cups
Avrekayi/Surtipapdi/Flat beans: 1 cup (choose very tender & small ones)
Fenugreek leaves/methi/menthya soppu: 1 cup (finely chopped)
Onion: 1/3rd cup (finely chopped, optional)
Grated coconut: 2 tbsp (optional)
Green chilli paste: 1 tsp (optional)
Water: 1.5 to 2 cups
Salt: According to taste

Oil: 1 tsp for each roti


  • Mix all the above ingredients (except water). Add little water at a time & prepare soft & smooth dough.
  • Make equal sized balls & pat them on the griddle or a plastic sheet & transfer it to the griddle. (refer here for step-by step procedure). Wet your hands with water to ease the patting. Add oil around the rotti & also few drops on top of the rotti.
  • Cook on a medium-high heat on both sides & serve it hot with a side dish of your choice.
  • If the flat beans is not tender enough, pressure-cook them for one or two whistles and then use it.
  • You can substitute fenugreek leaves with any other leafy vegetables.

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