Hitikida Avarekalu Dosa Recipe – Authentic Karnataka Bean Dosa

Last Updated on 2 months by Neha Deshmukh

Hitikida Avarekalu Dosa Recipe – Authentic Karnataka Bean Dosa

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – Hitikida Avarekalu Dosa. It’s a taste of Karnataka, my home state, and a dish that always reminds me of festive mornings and family gatherings. This isn’t your average dosa; it’s packed with flavour and a little bit of nostalgia. Let’s get cooking!

Why You’ll Love This Recipe

This dosa is a delightful mix of textures and tastes. The crispy dosa, the soft and flavourful avarekalu filling… it’s just chef’s kiss! It’s a unique and satisfying breakfast or dinner option that’s sure to impress. Plus, it’s a wonderful way to experience authentic Karnataka cuisine.

Ingredients

Here’s what you’ll need to make this delicious Hitikida Avarekalu Dosa:

• 1 cup Hitikida avarekalu (Pressed hyacinth beans) – about 150g
• 2 Big onion, finely chopped
• 1 Green chilli, finely chopped (adjust to your spice preference!)
• 1 handful Coriander leaves, chopped
• 1 handful Dill leaves (sabsige soppu), chopped
• 0.5 tsp Cumin seeds
• As per taste Salt
• 2 cups Dosa batter – about 480ml
• As needed Cooking oil/ghee

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Hitikida Avarekalu (Pressed Hyacinth Beans) – A Karnataka Specialty

Hitikida avarekalu is the star of the show! It’s essentially dried hyacinth beans that have been flattened (hitikida means “pressed” in Kannada). You can usually find it in Indian grocery stores, especially those specializing in Karnataka cuisine.

Dosa Batter – Type and Consistency

I prefer using a regular rice and urad dal dosa batter. You can make your own (it’s so rewarding!) or use a good quality store-bought one. The consistency should be pourable, like a thin pancake batter. If it’s too thick, add a little water.

Regional Variations in Spice Levels

Karnataka cuisine has a lovely range of spice levels. Feel free to adjust the amount of green chilli to suit your taste. Some families even add a pinch of red chilli powder to the avarekalu mixture for an extra kick!

Step-By-Step Instructions

Alright, let’s get down to making the magic happen!

1. First, pressure cook the hitikida avarekalu for one whistle. This softens them up beautifully. Once the pressure releases, drain the water and transfer the cooked avarekalu to a plate.
2. Now, let’s make the filling. In a bowl, mix the cooked avarekalu with the chopped onions, green chilli, coriander leaves, dill leaves, cumin seeds, and salt. Mix well – this is where all the flavour comes together!
3. Heat a dosa pan (tawa) over medium-low heat. A well-seasoned pan is key for a non-stick dosa.
4. Pour a ladleful of dosa batter onto the hot pan and spread it into a thick circle. Don’t worry about making it perfect; rustic is charming!
5. Sprinkle the avarekalu mixture evenly over the dosa while it’s still cooking.
6. Drizzle a little oil or ghee around the edges and on top. This adds flavour and helps the dosa get nice and crispy.
7. Cook for a few minutes until the base firms up and turns golden brown. Then, gently flip the dosa.
8. Cook the flipped side until golden brown as well.
9. Serve hot with your favourite coconut chutney or sambar. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this dosa even better:

• Achieving the Perfect Dosa Crispness: A hot pan and a little oil/ghee are your best friends. Don’t overcrowd the pan, and let the dosa cook undisturbed for a few minutes on each side.
• Preparing Hitikida Avarekalu for Best Results: Soaking the hitikida avarekalu for about 30 minutes before pressure cooking can help them cook faster and become even softer.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Hitikida Avarekalu Dosa: Simply ensure your dosa batter is vegan (made without yogurt) and use oil instead of ghee.
• Gluten-Free Hitikida Avarekalu Dosa: This recipe is naturally gluten-free as long as your dosa batter is made with rice and lentils.
• Spice Level Adjustments: My friend, Priya, loves adding a pinch of asafoetida (hing) to the avarekalu mixture for a unique flavour. Feel free to experiment!
• Festival Adaptations (Ugadi, Sankranti): During festivals, my family likes to add a little grated coconut to the avarekalu mixture for extra richness.

Serving Suggestions

This dosa is fantastic on its own, but here are a few accompaniments that take it to the next level:

• Coconut chutney (a classic!)
• Sambar
• Mint-coriander chutney
• A side of pickle

Storage Instructions

Leftover Hitikida Avarekalu Dosa can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave.

FAQs

Let’s answer some common questions:

What is Hitikida Avarekalu and where can I find it?

Hitikida avarekalu are flattened hyacinth beans, a staple in Karnataka cuisine. You can find them in Indian grocery stores, especially those specializing in South Indian or Karnataka products.

Can I use dried avarekalu instead of pressed avarekalu?

You can, but you’ll need to soak them for a longer time (at least 6-8 hours) and pressure cook them for more whistles to ensure they are soft enough. The texture won’t be quite the same as using hitikida avarekalu.

What is the best way to store leftover Hitikida Avarekalu Dosa?

Store in an airtight container in the refrigerator for up to 2 days.

Can I make the avarekalu mixture ahead of time?

Absolutely! You can prepare the avarekalu mixture a day in advance and store it in the refrigerator. This will save you time when you’re ready to make the dosas.

What chutney or sambar pairs best with this dosa?

Coconut chutney is a classic pairing, but sambar and mint-coriander chutney also work beautifully. It really comes down to personal preference!