Ragi Avarekalu Roti, Finger Millet And Field Beans Roti

          Avarekalu season is over, I had made these rotis when they were still there in the market, I couldn't post it right away but you can still make these rotis if you have frozen papdi lilva. Usually when I made ragi rotis, I used to make a dough with the ragi flour and hot water, but this time I made it slightly differently, I cooked the flour in the boiling water, then made the rotis with it. The rotis turned out super soft and remained that way even when cold. They go very well with coconut chutney, tomato thokku or pickle..

Need To Have

• Ragi Flour/finger Millet Flour - 11/2 cups
• Hitikida Avarekalu - 3/4 cup
• Green Chillies - 3, chopped
• Curry Leaves - 10, chopped
• Dill Leaves - 3 tablespoon, chopped
• Onion - 1 medium, chopped
• Cumin Seeds - 1 teaspoon
• Salt - 1 teaspoon

Method

          Remove the avarekalu pods.

          Then soak the pods in water for 2 to 3 hours, then pressing between your fingers, remove the skin from the avarekalu pods, this is Hitikida Avarekalu.

          Cook the peeled avarekalu with some water and salt, drain and keep. Now bring 3 cups of water to boil, add a teaspoon of salt and 1/2 teaspoon of oil, then mix 1 tablespoon of the ragi flour in a little water and add to the boiling water.

          Once it's properly mixed, add the remaining flour, reduce the heat ( you should see very small bubbles ) and leave it for 15 minutes. Then using the back of a wooden laddle, mix it vigorously till it all comes together like a dough.

          Remove and cool it a little, then add the chopped onions, green chillies, curry leaves, dill leaves, cumin seeds and mix it well. Finally mix in the cooked avarekalu.

          Now wetting your hands, make balls with the dough. Keep the ball between greased plastic sheets and flatten it as thin as possible.

          Heat a tawa, remove the ragi discs carefully and place it on the heated tawa. Apply some oil, cook it on both sides till you see brown spots. Remove and serve.

Note
You can replace avarekalu with chopped methi or spinach.
When cooking the avarekalu, it should be soft but not mushy.
Adding 1 tablespoon of ragi flour ( mixed with water ) to the boiling water, prevents the ragi flour from forming lumps when mixed. I don't know how far this is true, but I went ahead and followed it.
For cooking the roti, first place the roti on the hot tawa, when one side is cooked slightly, flip, apply some oil and flip it back. Now the second side would be cooked slightly, apply oil on that side. Cook till both sides get brown spots.