Hitakida avarebele Akki roti is a traditional Indian flatbread originating from Karnataka, India. The dough is kneaded using warm water and then rolled out into thin, round shape. These roti’s are cooked on a hot griddle or tawa until they are slightly golden brown and crispy on both sides.

Table of Contents

About Akki Roti:

Akki roti is a traditional Indian flatbread originating from Karnataka, a state in South India. It is made primarily from rice flour and water, along with various other ingredients such as grated coconut, finely chopped onions, green chilies, coriander leaves, and cumin seeds. The dough is kneaded using warm water and then rolled out into thin, circular discs. These discs are cooked on a hot griddle or skillet until they are golden brown and crispy on both sides.

Best Served:

Akki roti is often served with chutney or chutney podi, pickle, yogurt, or any other side dish of choice like gravies. It can be enjoyed for breakfast, lunch, or dinner and is a popular dish in Karnataka cuisine. Additionally, variations of akki roti may include adding different grated vegetables to the dough to enhance its flavor.

Hitakida avarebele is a traditional dish from Karnataka, India, made with avarebele, i.e., field beans or hyacinth beans. These beans are a seasonal delicacy in Karnataka and are widely used in various regional dishes during their peak season, typically from December to February.

To prepare hitakida avarebele, firstly beans are soaked for 2 to 3 hours or overnight. Then remove the outer layer of the seed with the help of your fingers.

Hitakida avarebele curry is often served as a side dish with rice, roti (Indian flatbread), or dosa. It is cherished for its flavorful combination of spices and the unique texture of the avarebele beans. This dish is a favorite during the avarebele season and is enjoyed by locals and visitors alike in Karnataka.

For other recipes: Yummy ashas kitchen, Breakfast Recipes, Meals Recipes, Rice Recipes, Rasam and Sambar Recipes, Side dish or Palya Recipes, Gravy and curry Recipes, Non-Veg Recipes, Millet Recipes, Podi or Powder Recipes, Chutney Recipes, Appetizers, Desserts and drinks, Cakes and Baking, Salads, Others.

HITAKIDA AVAREBELE AKKI ROTI

Recipe by AshaCourse: BreakfastCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Hitakida avarebele Akki roti is a traditional Indian flatbread originating from Karnataka, India. It is made primarily from rice flour and water, along with various other ingredients such as grated coconut, finely chopped onions, green chilies, coriander leaves, cumin seeds and adding hitakida avarebele adds extra taste and nutrition. The dough is kneaded using warm water and then rolled out into thin, round shape. These roti’s are cooked on a hot griddle or tawa until they are slightly golden brown and crispy on both sides.

Ingredients

Rice flour 2 cups
Hitakida Avarebele 1/2 cup
Onion 1
Grated carrot 1
Grated coconut 1/4 cup
Cumin seeds 2 tsp
Green chilies 2
Drumstick leaves 1/2 cup
Salt to taste
Hot water as required
Oil

Directions

Firstly, cook Hitakida Avarebele and keep it aside.
Take a mixing bowl and add in rice flour, chopped onion, grated carrot, chopped green chilies, grated coconut, drumstick leaves, cumin seeds and salt to taste.
Add in cooked Hitakida Avarebele and give a mix.
Later add in required water.
Dough should not be too watery or too hard.
Later take a ball-shaped dough and then wet your hands and spread it into a flatbread or roti on a butter paper or banana leaf or wet cotton cloth.
Then heat a tawa or pan and place the prepared roti onto the pan and then carefully take off the butter paper. Add required oil.
Close the lid and allow it to cook for a minute.
Then cook on both sides.
Finally, akki roti, or rice bread is ready to serve with chutney.