FOOD : Break.. fast : Akki Rotti

What's the first thing that comes to your mind, when you have to mention 1 e-shpeshal thing about Namma Bengalooru!? For me, there are 2 things : Weather and Tindi. Tindi in Kannada means Breakfast, and it is the most essential Meal for all people of Bangalore. Check out any Hotel or fast food in the morning, and you will have scores of people taking that Token for their plate of Breakfast and that 'Idli, vade, masala dosa, set dosa rattle' will sound like music to your ear!! Bangalore and Bangaloreans simply don't have a rival when it comes to Breakfast.

What I am posting today, is a very traditional Tindi, along with a seasonal Vegetable, called the Avarekai : I'm assuming the english name for it, is Flat Beans. This is essentially and mostly available in Karnataka and Bangloreans love it. The whole array of dishes that are prepared in a traditional household during the Avarekai season is unbelievable. Right from Avarekai Saru, Avarekai Sambar, Avarekai Upit, AvarekaiShavige bath, Avarekai Chow Chow, Avarekai Akki rotti.. its just Unbelievable. Walk on the 'Tindi Street' in V.V.Puram and you will also be treated to Avarekai Holige - a sweet preparation, like the Puranpoli !! And what is even more special is the Hitikida Avarekai... which means, the Transparent Skin of the bean removed and that is the costliest in the market. If you can spare Half an hour, then this job is not difficult either.

You need to soak the required quantity of Avarekai in water for around 8 hours, and then the transparent skin comes off easily.

Avarekai with skin

So for Akki Rotti, you will need the Hitikida Avarekai(with skin removed-Cooks easily on the tava/Pan) or if you don't find time, use the ones with the skin-just make sure you cook it before you add it to the Akki Rotti batter.

Avarekai with Skin removed

For 2 people you will need

2 cups of Rice flour

1 cup of milk

Green chillies finely sliced

Coriander Leaves finely chopped

1 big Onion finely chopped-quantity optional

2 spoons of grated coconut

2 spoons of cooked rice-Optional

salt

Sugar

1 cup of Avarekai

• In a bowl, add onion, green chillies, salt, sugar, boiled/cooked rice, grated coconut and give all the ingredients a good mash/crush with your fingers. Essentially with this, the Fluids within the ingredients will get released: specially of the onion.
• Add milk, and repeat process.
• Add the rice flour and the Avarekai and mix well. (Add water if needed)
• Add sugar (little) and salt as per taste.
• This mix/Batter should be thick.
• Check for taste.
• Now on a butter paper, Apply a little oil and water, spread well. Immediately take a lump of the batter/mix and spread evenly to a round shape. Let it be a thin later. Moisten your hands with water if needed. Water will not let the batter stick to your hands and will help you spread the batter easily.
• Keep your pan ready on the hob. Don't keep the batter spread out on the paper for long at all, else you will have difficulty in removing the paper once on the pan. Flip it over the pan (Pan needs to be kept oiled) and immediately remove the Butter paper (Paper needs to be on the top). Cook it on one side.
• Flip and turn it over. Spread oil again and let it cook.
• Serve with coriander Chutney/Coconut Chutney/simply the traditional Chatnipudi. :-) Top it with butter-that's not to be forgotten.

Try this and you will know what you miss and what Akki rotti is without Avarekai .. for the remaining part of the year!!