Ever since I started using avrekalu in my cooking, I have been hooked to it. I have at least 2 frozen packs of these all the time in my freezer. This is packed with nutrition due to so many vegetables in it. It does not require fermentation, so it is fast to make on weekends (may be a bit too much work on a weekday). It can be served with or without a side dish since this has green chilies, ginger in it. Make these thick/thin according to your taste.
Ingredients:
1/2 cup avrekalu
1/4 cup grated carrot
1/4 cup finely chopped onion
3-4 green chilies
1/2 cup moong dal
1/2 cup urad dal
3/4 cup rice flour
1/2 tea spn finely chopped ginger
Oil/ghee
Salt
Method:
Soak moong dal and urad dal in water for around 2-3hrs. Grind along with green chilies and ginger to a smooth batter adding required amount of water.
Cook avrekayi till soft. Grind to a coarse paste, (there should be some small pieces after grinding) and add this to the batter. Add onion, carrot, salt and mix well.
Add rice flour to batter, mix well.
Make dosas of desired thickness.
Serves : 4-5
Preparation time : 15mins
Thanks a lot. I was just thinking whats for breakfast tomorrow. I am going to try this unusual dosa.
hey, that sounds yum! ur glossary is very helpful, i thot it maybe papdi & sure enough it is…:)
This is a very nice dosa recipe, Shilpa. Avrekayi dosa must be really great! Best part is that your recipe doesn’t need fermentation!
At first I thought that I didn’t know this legume, but then I saw “val” in your glossary (I see you have begun this- very very nice BTW), then I knew these! I grew BLACK avrekayi (actually they are a very dark purple) this year in my garden! They have gorgeous blossoms, though they bear pods much later than other legumes. If only I still had green ones… 🙁 but I’ll look for these in the frozen section at the grocer to try this.
Shilpa: Black avrekayi?? I will have to search for it :). Yeah…working on glossary, but don’t have much patience to give too much info there. So currently I am concentrating more on picture and name in few languages.
YUMMY! That’s a great idea to add Avrekalu with dals, almost like Adai!:))
hey gr 8 recipe. nvr heard of green val!! i have dried ones in the pantry. can i soak those and use it for ur recipe?
Shilpa: I have never used dried val. But it might work out :).
very healthy and wholesome breakfast…
Very innovative Shilpa. Avarekaalu is our very favorite too!
Benda kaalu ooru = Bangalore’s favorite bean…
Is Avarekalu same as lima beans? I buy Lima beans from local supermarkets, they are less expensive and go on sale sometimes too. You can stock up on these.
Shilpa: Manjula, as far as I know, they are both different. Lima beans are bigger than avrekalu.
Hi Shilpa,
Your sites awesome & i stop by quite often to check out your recipes!! Great recipes.. keep it going. Sure your Aayis proud of your cooking skills! 🙂
By the way i am a konkani too…Just started blogging – a new blogger – check out my site when possible.
How you doing?
Shilpa: I am doing good Cynthia. Just loosing my mind because of too much work 🙂
Hi Shilpa, I always love any addition to your dosa corner — and I have these dal in the freezer too! Thanks for another lovely dosa variation 🙂
wow looks yum Shilpa 🙂
seems like a perfect breakfast to me
great for daughter’s lunch box I am going to try out tomorrow
Hi Shilpa,
Interesting recipie… I am newly married and just getting the hang of cooking.. your site has lots of interesting recipies.. Recipies which remind me of my mom’s cooking.. Just the other day I prepared Thove looking at the recipie on your site.. and my hubby loved it a lot… 🙂
BTW, where can I Averekai in Fremont??? Would love to try this recipie…
On further thought, I am actually having Avarekai mixture sent by my mom from India.. 🙂
Shilpa: Vandana, I can’t tell where in Fremont it is available. But Avrekai is usually available in frozen section of Indian stores.
Is it Paapdi the green ones which is used in Undiyo ? In tamil we call Paapdi as avrekai..
Yes, but remove the pods and use just the beans
Hi
I am a great fan of averakalu but have this gastric problem it seems that averakalu produce gassiness in the system so I eat with ajwain in it.
This seems to be a very innovative receipe.
Great! I visit your receipes daily. keep going
Hey Shilpa,
This is the best website ever. Have been searching for one such from many days and finally found this. I am not into cooking all that much but I am getting married next month… So after marriage I am going to try all ur recipes one by one… This is too good… Great job… Thanks for providing such a wonderful site… 🙂
I’ a malayalee & a fan of ur receipes. can u pls tell me what is Avarekalu
Shilpa: It is a kind of beans, very popular in Bangalore (and also in Gujrat). Not sure if it has any other names.
Hi Shilpa,
I tried your sheera it turned out very nice. Thanx. I want to try making Avarekalu dosa it sound very easy & healthy. I want to make this for my 3 year old daughter for her tiffen to take to school.
I dont know what Avarekalu & avrekayi means & where can i buy it ?? i live in mumbai. can i make it at home.
Hi Shilpa,
Thanx, i actually did a google search & got the english& Maarathi name(Hyacinth Beans / Val)
Thanx anyways for all the good recipies
Cheers!!
Thereza
hi Shilpa,
I hail from maharashtra,though i am not a konkani,i know it is one of the most nutritive and healthy wholesome cuisine.I am very happy to come across your blog which introduced me to konkani cuisine which i was always curious abt. thanks a ton
Hi Shilpa, thank u very much for this wonderful recipe. I tried it n it came out very tasty. Can i make this skipping rice flour?
Probably you can try with wheat flour
Shilpa, hats off to your dedication towards this site inspite your busy schedule with a small child. Thanks…thanks and thanks
Hi Shilpa,
Thanks for the lovely recipes!
Which moong dal is this? Green whole or yellow dal?
Thanks,
Priyanka