Avarekalu Nipattu

Avarekalu Nipattu


With the onset of winter comes the season of field beans(Avarekalu) . Namma Bengaluru is famous for avarekalu and its variety of dishes and to name a few, avarekalu upma, avarekalu Rotti, avarekalu huli, avarekalu Kodubale and nipattu . Avarekalu mela at food street ,sajjan rao circle ,is a treat for all bengalurians .


In this particular recipe we use hitakida avare bele( the outer skin of the bean is removed)

Here goes the recipe

Tender deskinned Field beans / Hitakida avarebele - 3/4th cup, boiled
Rice flour / Akki hittu - 2 cups
Roasted gram( hurigadale)- 1/4th cup, powdered
Peanuts- 1/2 cup ( coarsely powdered)
Chilli powder- 1 1/2 tsp
Salt-3/4th tsp
Hot oil- 2 tbsp
Oil for deep frying

Procedure:
In a large mixing bowl mix rice flour roasted, gram flour , coarsely powdered peanuts, chilli pwd ,salt  hot oil and boiled beans  using very little water. The mixture should be crumbly. Take the mixture in parts and add little more water. Make sure it is not too watery.The dough should be stiff. Take a lemon size ball place it in between  greased plastic sheets and press it using the roti press , I used my roti maker for this . Heat oil in a wok and when its hot drop the nipattu and deep fry until golden brown. Repeat the same with the rest of the dough.Cool and store in air tight containers.