Saturday, January 8, 2011

AVAREKALU AKKI ROTTI

Akki rotti  is a yummy breakfast special from karnataka.Akki means Rice in Kannada.Avarekai=Hyacinth bean in English.
Ingredients:
  • 3 cups Rice flour
  • 1 cup boiled avarekai(surti lilva)
  • 1.5 tsp  cumin powder(Jeera )
  • 4-5 chopped green chilles
  • A pinch of Asafoetida
  • oil to roast
  • onion/avarekai(surti lilva)/shredded veggies like carrot,radish(optional)(above picture shows Akki Rotti with Avarekai(surti lilva))
  • A cup of cut coriander leaves
  • 1/2 cup of shredded coconut
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
How to make:
  • First mix all the ingredients in a big bowl.
  • Mix well without adding water.
  • Add little water and knead the dough well.
  • Take an orange sized ball of the dough or little smaller size.Take a big saucepan and first add little oil before and then pat the dough well on to the saucepan.You can make it thin or thick spread depending on your wish.
  • Make 3 holes on the patted dough .Now it is ready to be roasted.
  • Note until now the stove is not ON!
  • Switch on the stove add 2 tsp oil (less if the saucepan is non-stick)on the Rotti and cover it with a lid  and let it roast for 5-6 minutes.
  • Wait till it turns golden brown and now it is ready to be taken out from the saucepan.
  • Serve hot.
  • Akki Rotti goes well with chutney,pickles .
  • Repeat the same process for the remaining dough.
Preparation time: 15 mins

Nutrition Value for 1 cup AvarekaLu or Hyacinth beans:Hyacinth beans, mature seeds, cooked, boiled, with salt

NDB No: 16368 (Nutrient values and weights are for edible portion)

NutrientUnits1.00 X 1 cup 
-------
194g
Proximates
Water
g
134.11
Energy
kcal
227
Energy
kJ
951
Protein
g
15.79
Total lipid (fat)
g
1.13
Ash
g
2.83
Carbohydrate, by difference
g
40.16
Minerals
Calcium, Ca
mg
78
Iron, Fe
mg
8.89
Magnesium, Mg
mg
159
Phosphorus, P
mg
233
Potassium, K
mg
654
Sodium, Na
mg
471
Zinc, Zn
mg
5.53
Copper, Cu
mg
0.662
Manganese, Mn
mg
0.935
Selenium, Se
mcg
5.4
Vitamins
Vitamin C, total ascorbic acid
mg
0.0
Thiamin
mg
0.524
Riboflavin
mg
0.072
Niacin
mg
0.797
Pantothenic acid
mg
0.613
Vitamin B-6
mg
0.072
Folate, total
mcg
8
Folic acid
mcg
0
Folate, food
mcg
8
Folate, DFE
mcg_DFE
8
Vitamin B-12
mcg
0.00
Vitamin A, RAE
mcg_RAE
0
Retinol
mcg
0
Vitamin A, IU
IU
0
Vitamin D (D2 + D3)
mcg
0.0
Vitamin D
IU
0
Lipids
Fatty acids, total saturated
g
0.192
18:1 undifferentiated
g
0.050
18:2 undifferentiated
g
0.475
Cholesterol
mg
0
Amino acids
Tryptophan
g
0.132
Threonine
g
0.611
Isoleucine
g
0.757
Leucine
g
1.341
Lysine
g
1.079
Methionine
g
0.126
Cystine
g
0.184
Phenylalanine
g
0.795
Tyrosine
g
0.565
Valine
g
0.819
Arginine
g
1.160
Histidine
g
0.452
Alanine
g
0.706
Aspartic acid
g
1.866
Glutamic acid
g
2.567
Glycine
g
0.681
Proline
g
0.768
Serine
g
0.869

USDA National Nutrient Database for Standard Reference, Release 23 (2010)


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