Prep Time: 15 min
Cooking Time: 30 min
- Raw rice flour - 1.5 cups
- Fresh avarekaalu - 1/4 cup
- Fresh grated coconut - 1/2 cup
- Fresh Dill leaves (finely chopped) - 2 tbsp
- Onion (finely chopped) - 1 medium sized
- Green chillies (finely chopped) - 3
- Salt - to taste
- Water (to prepare the dough) - 1.75 cups
- Water (to cook avarekaalu) - 1 cup
- Vegetable oil - 2 tbsp
- Mustard seeds - 1/4 tsp
- Cumin seeds - 2 tsp
- Peel avarekaalu from the pods & soak in water for 3 hours.
- Squeeze each avarekaalu holding in between your index finger & the thumb to discard the outer skin.
- Boil one cup water along with required amount of salt & switch off gas.
- Add the avarekaalu; close with lid; set aside for 20 min.
- Drain water & pat dry.
- Combine rice flour, boiled avarekaalu, fresh grated coconut, chopped dill leaves, chopped onion and green chillies in a mixing bowl.
- Heat oil in a kadai, add mustard seeds & let it splutter.
- Add cumin seeds & saute until golden brown.
- Add one and a three fourth cup of water, salt & allow to boil.
- Add the combined rice flour mixture; mix well; switch off gas; close with lid & allow to cool.
- When the dough is cool enough to handle, apply little oil in the hands; knead the dough for few min & roll them in to large lemon sized balls.
- Place a large lemon sized dough in the center of an iron griddle.
- Wet your fingers & pat the dough gently to form a thick medium sized circle.
- Heat the iron griddle now in medium flame; smear oil around the roti; cover and cook for about 3 min until brown spots begin to appear.
- Flip and cook similarly for another 3 min.
- Invert the hot griddle and place it under cold running water for few sec to cool it off a bit before proceeding with the next.
- Repeat the same method until all rotis are done.
- Serve hot with dill coconut chutney and avarrekkai sambhar/any chutney and sambhar of your choice/gojju/palya/badane ennegai.