Avarekayi Akki Rotti - Val Beans Rice flour bread

Good Morning all you beautiful people. It continues to be good day in terms of weather and my health. Hope you all are doing fine there. I heard from my cousins that weather is the same even in Bangalore. This is what I call as twinzies :).

As told previously in my post, people do various items using val beans. This recipe is not one of those crazy foods. Its almost found in everyone's house during the cold season. I love to eat it when my mom makes it at home, extra crispy and extra brown. It goes best with yogurt and pickle. But can be eaten with any chutney.

I wouldn't recommend this recipe when you have more than 5-6 people at home. Yes, my mom managed it, but its really tough to pat for so many people and takes long time and extra strong hand, specially if there is only one wok at home. It might also take many tries to get a perfect rotti, so just be patient and you will see the worth of hard work.

Serves: 2

Preparation time: 5 mins to mix the flour + 10 mins per rotti

Ingredients:

• 1/2 cup val beans cooked in microwave oven with salt and water for 5 mins on high
• 3 cups rice flour
• 1-2 green chilies chopped
• 1 tbsp grated coconut (optional)
• 1 tbsp chopped coriander leaves
• 1 tsp cumin seeds
• A pinch of hing or asafetida
• Warm water
• Salt
• 1/2 tsp black pepper powder (optional)
• Oil

Method:

• In a mixing bowl, add all the ingredients except water and oil and mix it gently, check for salt.
• To this flour mixture, add a tsp of oil and again mix it. 
• Now add warm water in increments such that the flour mixture when held in your fist must hold the shape of your fist even after releasing. Let it rest for 15 mins. Make 3 large balls or 4 medium ones using the flour mixture.
• In a deep wok (preferably round base), add a tbsp oil at center and spread it around the wok.
• Take one ball made of the flour mixture into the wok and start patting it from center towards the edges, spreading it along the circumference of the wok. Dip your hands in water and then continue patting in case it becomes difficult to spread.
• Make sure that the flour is evenly spread, make 3 holes at the center. This helps to cook the most thickest part of rotti - the base. Add a tsp of oil in across the holes and cook it on medium high with lid closed.
• You will be able to see water droplets all over the lid followed by hissing sounds. After 5 mins remove the lid. The color difference will be visible compared to raw flour, in case there are still raw spots visible, cover and cook again for a minute.
• Once you remove the lid cook again for 5 mins until you can see little golden brown edges.
• Remove the cooked rotti using a sturdy spatula. Switch off the stove. Using tongs reverse the wok under cold running water to cool it down. Continue the whole process again for rest of the flour balls.