Vujjida Rotti (Chiroti Rava Roti/Methuva Rotti) and Hithikavre Sambhar/Pithikipappu

This whole month I will try to post the recipes and varieties of Avarekalu/Avarekayi with different combination for Roti,Chapati,Poori etc.
I have got this recipe from my mother and she prepares the Best Roti's in the world.. Like everyone, even I am attached emotionally to my mom's Food and I know there is no substitute to it .
Coming to today's recipes Vujjida Rotti in Kannda (Chiroti Rava Roti/Methuva Rotti in Telugu) and Hithikavre Sambhar in Kannada (or Pithikipappu in Telugu) is the most popular breakfast combination of our community ,specially this season .This is quite a laborious and time consuming breakfast and one needs to expertize in making perfect Roti .Vujjida Rotti is nothing but Chiroti Rava Chapati /Roti and is similar to akki rotti in South karnataka but the process for making Vujjida Rotti is little different compared to akki rotti.Vujjida Rotti is white in color and extremely soft and they taste best when you eat them hot.

Also Avarekalu is very famous in Bangalore and South karnataka(Kolar,Malur,Chintamani) and as it is seasonal, we make sure that we utilize them to the maximum extent in the season.

We make various varieties with it like pithikipappu,usli, kheer,halwa,rotti,upma,rasam,Pulav,Poha,Muruku,Nippatu, etc.Try this truly delicious combination in the avarekalu season  

Vujjida Rotti (Chiroti Rava Roti/Methuva Rotti) :

Ingredients

1 cup Chiroti Rava /Obbattu Rava (use fresh stock)

1 cup water

salt to taste

Oil,Rice flour for rolling chapatis

Method

• Bring water to boil in a deep thick bottomed vessel and add salt
• Pour the Rava into the water and switch off the flame/gas .
• Now take a thick wooden stick(chapati rolling pin also works well here) and mix the Chiroti Rava into the water vigorously in one direction Immediately and make sure there are no Lumps formed .
• Wash and dry a polythene cover,grease it with oil and place this mixture in it and knead it into a smooth dough
• Wait until the mixture becomes warm,apply oil to your hand and again knead the Dough with your hand.Place the mixture in a vessel and cover it with lid.
• Pinch in the dough and take orange sized ball and again knead it on the chapati stand.Rolling a Rava Rotti needs a lot of practice as this keeps breaking while rolling.I am explaining two different ways to roll it,follow which ever way you feel comfortable.
• Method-I For an experienced person:Sprinkle liberally rice flour over the chapati stand and on the kneaded round dough and roll it into a 6" dia circle using rolling pin like how we do rotis.While rolling keep pressing the edges to get a uniform round roti and also use rice flour liberally while rolling/Dusting
• Method-II for a beginner:The easy way to proceed for a beginner would be using a Pressing machine.
• Clean,wash and wipe a polythene cover and cut into 4" dia rounds and grease the sheets on one side and place them on the sides of the press facing the oiled edges towards the center.
• Place the kneaded round dough and press it in the Pressing machine ,you would get approximately 3" diameter round Roti .Now sprinkle rice flour over the Roti stand and on the kneaded round dough and roll it into a 6" dia circle using rolling pin like how we do Chapati
• Follow the similar process for remaining Dough .Pile up all the Rava Roti 's in a Round plate and keep it covered until you roast them.You can roll these rotis 's much ahead before making them.You can even refrigerate it and fry them on next day as well.
• Heat the tawa and place the Roti on a hot tawa and roast it for a minute or so and turn it on to the other side and apply oil/Ghee and once it is fried on the other side and apply oil/Ghee and fry until you get to see small brown spots over it.
• These Roti's would be very soft and white in color with some brown spots.Do not over fry them,they will turn hard.

Note:

• I have included few picutres for better understanding the process of making Vujjida Roti.
• If the rolled rotis are refrigerated for half an hour before roasting them, they roast better.
• While refrigerating cover the rotis with a kitchen towel or place them in paper bag

Hithikavre Sambhar/Pithikipappu

Ingredients:
Avarekalu(mochai/hyacinth beans)- 2 cups
Onions- 1 Cup Chopped or 8- 10 Baby Onions
Tamrind pulp - 5 Tsp
Jaggery(optional)
Mustard,Jeera
Curry leaves
Oil- 4 tsp
Boiled water - 3 glasses

For Masala paste 1
Onion -1
Roasted Onion - 2
Red Chillies(Guntur)-6
Red Chillies(Byadgi)-8
Grated Coconut- 1/2 cup
Grated Dry Coconut-1/2 Cup
Corainder Seeds-1/2Tsp
Garlic- Ginger(Optional)

For Masala paste 2

Coconut-1/2 Cup

Khus Khus seeds- 1Tsp

Method :

For Masala Paste 1

• Heat Oil a in a pan and add Red Chillies ,Corainder seeds and Fry welll
• Add Ginger -Garlic paste and saute for a minute and add grated coconut (Dry and Fresh).Let it cool for 5 mins
• Roast two big onions with skin over the flame directly until the skin turns dark in color.Use fork for this process.
• Remove the skin and grind it along with the all dry raosted masalas to a thin paste adding little water

For Masala Paste 2

• Grind Fresh Coconut and Khus Khus with little water

Method for making dal

• Soak avarekayi in water for around 7-8 Hours and des-husk the outer skin and keep it aside
• Heat Oil/Ghee in a pan or pressure cooker and crackle mustard seeds ,Cumin ,Curry leaves and chopped Onions or peeled Baby Onions and fry until the color of Onions changes to light pink.
• Add de-husked beans and fry for a minute and add Masala paste 1.
• Now add 3 glasses of Boiled water and let it Boil completely.
• Once beans is cooked well,add Tamrind pulp ,salt and jaggery
• Now add Masala paste  2  and allow it boil for few minutes .
• Adjust water for consistency and salt to taste

  This can be served with Chapati/Rice Flour Roti/idli/poori/Rice/Dosa .The ideal combination with this dal is Rice Flour Roti's  

Note :

• Alternatively you can grind both masala together instead of grinding separately
• Instead of using Garlic paste in masala ,you can fry along with tadka/seasoning or just add Garlic pods while Boiling the dal



Avarekayi






Avarekalu






Avarekalu soaked in water



De-Husked beans/Avarebele/Hitikbele








Hitikbele Sambhar






Dosa with Hitikavre






Akki Rotti with Hitikavre