Avarekalu rotti / Vaal beans roti

Servings : 2 (Makes 6 roti's)

Ingredients:

Content	Quantity	Comment
Hitakida Avarekalu / Split Vaal beans	¼ cup
Salt	To taste
Water	¾ cup + ¼ cup + ½ cup	For cooking flour + for cooking beans + cooking roti’s
Jolada hittu / Jowar flour (seived)	1 cup + ¼ cup	For cooking + for dusting
Oil	1 tbsp
Jeera	1 tsp
Cucumber	1 medium	Sliced thinly for serving
Butter	As required	For serving

Method:

Heat oil in a kadai. Add jeera, when they start popping, add the beans and fry for a minute. Add a pinch of salt, 1/4 cup water and cook till the beans are soft. 

Add 3/4 cup of water and salt to taste and bring it to a boil.

Reduce the flame and add 1 cup flour little by little and mix well. If it is too watery add a bit more flour and mix.

Switch off the flame and remove the kadai and set it aside for 5 minutes. Knead the flour well and make six equal sized balls as shown.

Roll the balls using a rolling pin and trim the sides as shown. Flip and smoothen the roti by rolling it again once.

Heat a tawa and sprinkle some water. Place the roti on the tawa and grease the topside of roti with water using a wet cloth by tapping on it lightly as shown.

Flip the roti and cook on both sides well.

Repeat the same with remaining flour. Serve hot with badanekai yennegai/stuffed brinjal curry, cucumber, butter.