Friday, June 17, 2011

Bilavalige(Rice Flour Chapati) and Pithikipappu(Mochai Beans Dal)......FFF#8

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I am sure that all of you would know that today's post would be related to my Family Food Series. This is the 8th week of this series and If you have missed any of the previous one's check them here.

This week's post is very special for me as this is from my mom.How can I not have any entry from my mom, especially when this is a family series?I was actually wondering how to get an entry from my mom for this series and when I was clearing off the photos in my folder I realized that I already had an entry from her. She had prepared this dish for me when she visited us last year and I had happily clicked the photos then.It is more than a year since then and although I have been waiting to post this for a while somehow I never posted it- could be because I wasnt with the pictures. I am glad that I didnt post them until now as this is the perfect time given the current theme.
Coming to the introduction-I don't think that one needs to introduce their mother as everyone knows that MOMs are the best. Like everyone, even I am attached emotionally to my mom and I don't want to make this post an emotional one so let us just get to the recipe.

Coming to today's recipes Bilavalige and Pithikipappu is the most famous breakfast combination of our community and is considered as a very special breakfast and is must to be made for important guests.This is quite a laborious breakfast and one needs to expertize in making perfect bilavalige,after all the most laborious recipes would be the best tasting ones right??Bilavalige is nothing but rice flour chapati and is similar to akki rotti in karnataka but the process for making bilavalige is little different compared to akki rotti.Bilavaliges are rice flour chapatis which are white in color and extremely soft and they taste best when you eat them hot.
Avarekalu is very famous in Bangalore and as it is seasonal we make sure that we utilize them to the maximum extent in the season.We make various varieties with it like pithikipappu,usli, kheer,halwa,rotti,upma,rasam etc.Try this truly delicious combination in the avarekalu season.

Bilavalige(Rice flour Chapati/Akki Rotti):

1 cup Rice flour
2 cups water
1 tsp oil
salt to taste
rice flour,for rolling chapatis

  • Bring water to boil in a deep thick bottomed vessel and add salt and oil to it.
  • Once the water comes to boil,mix a tsp of rice flour with 2-3 tsp water and add this to the mixture.This helps in not forming the lumps in the dough.
  • Pour the rice flour into the water but do not mix it at all,leave the rice flour in water.
  • Reduce the flame and let it cook for 15 mins.
  • Now take a thick wooden stick(chapati rolling pin also works well here) and mix the rice flour into the water vigorously in one direction only.It will form a lump now and switch off the flame.
  • Wait until the mixture becomes warm.It should not become cold,the whole process is to be done when it is hot.So take care not to burn your hand in this process.
  • Wash and dry a polythene cover and place the mixture in it and knead it into a smooth dough.Place the mixture in a vessel and cover it with lid,take care not to cool the mixture.You can even knead the dough on baking sheet.
  • Pinch in the dough and take orange sized ball and again knead it on the chapati stand.Rolling a rice chapati needs a lot of practice as the rice flour chapati keeps breaking while rolling.I am explaining two different ways to roll it,follow them which ever way you feel comfortable.
  • Method-I for an experienced person:Sprinkle liberally rice flour over the chapati stand and on the kneaded round dough and roll it into a 6" dia circle using rolling pin like how we do rotis.While rolling keep pressing the edges to get a uniform round chapati and also use rice flour liberally while rolling.
  • Method-II for a beginner:The easiest way to proceed for a beginner would be using a poori press.Clean,wash and wipe a polythene cover and cut into 5" dia rounds and grease the sheets on one side and place them on the sides of the press facing the oiled edges towards the center.Place the kneaded round dough and press it in the poori presser,you would get approximately 3" diameter round chapati.Now sprinkle rice flour over the chapati stand and on the kneaded round dough and roll it into a 6" dia circle using rolling pin like how we do rotis.
  • Follow the same process of pinching the warm dough and kneaded the ball and rolling using two options.Pile up all the rice flour chapatis in a deep plate and keep it covered until you roast them.You can roll these rice flour chapatis much ahead before making them.You can even refrigerate it and fry them on next day.
  • Heat the tawa and place the rice flour chapati on a hot tawa and roast it for a minute or so and turn it on to the other side and apply oil and once it is fried on the other side and apply oil and fry until you get to see small brown spots over it.These chapatis would be very soft and white in color with some brown spots.Do not over fry them,they will turn hard.
Serve them hot with Pithikipappu or coconut chutney or Bagara Baingan or Mixed vegetable Kurma.The ideal combination we prefer with this chapati is Pithikipappu.


  • I have included few pictorials of my old posts for better understanding the process of making bilavalige.
  • If the rolled rotis are refrigerated for half an hour before roasting them, they roast better.
  • While refrigerating cover the rotis with a kitchen towel or place them in paper bag.
Pithikipappu(mochai beans curry/Fresh field beans Sambar/Hitikibele dal):

2 cups avarekalu(mochai/hyacinth beans)
12-15 small onions,peeled
3 tbsp tamarind pulp
1 tbsp grated jaggery
1 tsp mustard seeds
a sprig of curry leaves
4 tbsp ghee/oil
salt to taste

for masala paste:
1 big onion(roasted over the flame)
1/4 cup grated coconut
2 tbsp grated dry coconut
4-5 garlic pods
1" ginger,chopped
2 tsp khus khus
8 red chillies
3-4 byadige red chillies(for color)
2 tsp coriander seeds
3/4 tsp cumin seeds
1/4 tsp black pepper corns
1/2" cinnamon
3-4 laung
1 tsp oil

Method:Boldfor masala paste:
  • Heat oil in a pan and add cinnamon,laung and fry and then add red chillies,coriander seeds,cumin and pepper and fry well.
  • Add ginger and garlic and saute for a minute.Add khus khus,grated coconut and switch off the flame and just warm the fresh coconut and dry coconut and let it cool a bit.
  • Roast one big onion with skin over the flame directly until the skin turns dark brown in color.Use tongs or fork for this process.Remove the skin and grind it along with the roasted masalas to a fine paste adding little water.
for making pithikipappu:
  • Soak mochai beans(avarekalu) in water for 4-5 hours or in luke warm water for 2 hrs.De husk outer skin and keep aside.
  • Heat oil/ghee in a pressure pan or cooker and crackle mustard seeds and add curry leaves and peeled small onions and fry until the onions change their shade.
  • Add the dehusked beans and fry well until they turn light in color.
  • Add ground masala and fry until good aroma comes and add approximately 1/2 cup water and pressure cook for 1 whistle.
  • Allow the pressure to drop,remove lid and add salt,jaggery,tamarind pulp and add more water if required and boil for few minutes.The consistency should be similar to flowing dal.
Serve it hot with rice flour chapati/rice/wheat flour chapati/poori.The ideal combination with this dal is rice flour chapati.

If you do not get fresh avarekalu,you can even follow the same process with fresh peas for a variation.Even this tastes nice.


lubnakarim06 said... that side dish....though being in Bangalore i never tried those beans...recipe sounds spice full and yum.....

Unknown said...

I recognise it as ur post seeing the long title each time :) Both the chapathi and the side dish looks yumm

Indian Khana said...

The roti looks yum n so perfect ....n so the curry ...yummy combo ...

Lifewithspices said...

wow i love the roti never heard of it.. i love these grren mochai but am getting them in it!!

Rumana Rawat said...

Yummy... this is my fav:)

Raks said...

Sounds very nice,I have seen this roti in some other blogs too,it puffs up just like the wheat roti na? and the mochai gravy sounds so mouthwatering!

Divya Kudua said...

I am amused how the same dish is named different and exists in so many cuisines!A very similar recipe is named as Pathiri in Kerala.We have a deep fried poori version of the same-method is the same,only difference being,the pooris are deep fried and not tawa fry.Lovely pics as always!

Unknown said...

looks yumm..and the side dish is so tempting..

Sudha Sabarish said...

Hi Prathy,

I jus luv this pithukupappu pulusu.Its one of my fav.I will never miss this to buy and prepare during the season.I feel like having it nowitself.U've tempted me a lot.

? said...

Prathiba, this looks beautiful. Thanks for sharing your mother's recipe.

Priya Suresh said...

Both looks incredible, akki rotis are my fav, havent had since a long..wonderful dishes together..

Plateful said...

You know, the rice flour chapatti is called pathiri in our region and it's a delicacy of the Malabar muslims :) The bean curry looks delicious!

Jayanthy Kumaran said...

great job with this sounds n looks amazingly yummmmmmm!
Tasty Appetite

Saraswathy Balakrishnan said...

A perfect dinner for my family tonite and thanks for sharing...delish:)

Hari Chandana P said...

Akki rotti tumba chennagide.. Truly delicious.. Yummy !!
Indian Cuisine

Sushma Mallya said...

So delicious Prathibha...just yum!

Hamaree Rasoi said...

I'm so bad in handaling anything with rice flour based dish. Your's is looking amazing !! soft and perfect. Bean curry looks delicious too
Rain, Hot Samosas and good music go hand in hand....

Hamaree Rasoi

Deeksha said...

Very new to me...BTW sounds yummy!
Wonderful presentation!

Ramya said...

Mouthwatering combo:-) Just love teh combination of light rice chapati and spicy curry:-)

Suma Gandlur said...

Prathibha, both akki rotti and hithakebele saaru look great. Two of Karnataka's famous dishes, I should say. :)
Though sounds not civil and I feel wierd asking this, I could not stop from asking. What do you mean by community special?

chef and her kitchen said...

Thank you all..
@ Raks....Yes...these fluff up like rotis if done properly..They would be very soft,delciate and tasty compared to regular rotis.
@ suma...I agree that it is famous in Karnataka...but in our community this combination is considered as a very special brkfast...I believe in rest of karnataka this roti is paired with either chutney or palya..but we make this only with hitikbele dal..:)

Unknown said...

I absolutely love the combo, it looks superb. Especially the rotis, I love the process of making them. Initially I thought it must be regular dough, but nope it was that mixed in hot water one we usually use for chegodilu or I think you call it kodibolu or something.

Sensible Vegetarian said...

Lovely authentic dish. This series is such a lovely learning series and each week I really look forward for the Friday what is going to the special this week. Keep it going.
People talk so much about gluten intolerance and all these rice rotis are a great boon for people on gluten free diet. You rock.

Unknown said...

It's my favorite combo looks so tempting prathibha. I am hungry again.

Nitha said...

Perfect rotis.. We call it as 'Pathiri' in Kerala.. The curry is new to me.. Looks yumm..

Foodie Ann said...

This sounds yum... completely new to this dish....It needs a lot of preplanning to make it for breakfast and thats why i always end up eating cereals for breakfast....:)

Sobha Shyam said...

Lovely combo..both the recipes look great..


Radhika @ foodfor7stages said...

I have never heard about rice rotis. Thanks for sharing this detailed post on making rice rotis. It is really useful. And love that Mochhai curry. They seem to pair well.

divya said...

Wowwww... looks so delicious and tempting.. l

Soundspicy said...

Looks delicious and good combo..thanks for checking out my blog

Vardhini said...

Wow .. rotis and the side dish looks so perfect and yummy. Nice clicks.

Event: Dish it Out - Spinach and Garlic
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Unknown said...

Filling breakfast..Lovely roti, we call it pathiri...yummy with mochhai curry!

Torviewtoronto said...

delicious looking healthy roti and curry

Priyanka Agrawal said...

loved to see tht instrument to make the parantha/roti. saw it after a long time :) it used to be a part of my grandma's kitchen. i know that making rice roti is hard so hats off to u for getting it so right

Ambreen (Simply Sweet n Savory) said...

Wow! Both dishes look amazing! Thanks for sharing these delicious recipes!

Lucas Kain said...

Nice! looks simple enough for me to be able to prepare, and tasty enough to satisfy the kids' taste! Thank you!

International call

aipi said...

I absolutely love the rice flour rotis ~ mom always used to make it with a special garlic n red chilli chutney n we used to devour it! Loved the combo n thanks for sharing! ;)
US Masala

AJ said...

Chappati came out well!!

Namitha said...

I didn't know this name for this roti..we call it pathiri in Malayalam :-)The gravy looks great

Unknown said...

we make it so much at home my fav and we with aam ras and chutney ur gravy looks amazing!!

Pushpa said...

Delicious!! Delicious!1

raga said...

just made the combination.....i ve been craving for pitikpoppu for a while was yummy....i am so full rt now....thanks.....

I have a request too....can u upload the recipe for shastraalu

chef and her kitchen said...

Hi Raga,
I m glad that it turned out perfect for u dear...n regarding ur request,even I m in process of posting the shastralu recipe but I dont have the press and that is d reason its delaying..but I would do it soon for sure..otherwise I will send u d recipe if u want,mail to my id mentioned in the blog on the right hand side.

raga said...

hey told my mom act making pitikpoppu and pinduppinpuri...she gave me a good tip...thought i should share it with u...if u add a tsp of maid/ all purpose flour then the edges of the pinduppinpuri don't break

chef and her kitchen said...

raga,Even my mom told me the same,I think I forgot to mention in the recipe...anyways thanks for letting me know,I will update the recipe..

Unknown said...

Hi prathiba,
Can I use val dal that's available in Indian grocery in the place of pithikipappu. If so how to do it.

chef and her kitchen said...

@unknown...YES,you can use val dal of you get it..soak it for few hours say 3-4 hrs should do and follow the same process..Lemme know how it turned out.

sri said...

Dear Prathy,

I was wanting to make this for years, several trials .. but it did not work out... i just followed your method step by step. thank you soo much.. it was great and a big HIT..... im so happy ...... ur blessed... Thanks dear.....

chef and her kitchen said...

@sri...thanks for the feedback.I am glad that you got it right..I agree its a bit tricky recipe, this is our family favourite recipe

SAKSHI said...

hi pratibha
I tried this today..flopped out...coulfd nit roll the chapathis...was too sticky...did i add too much ewater?

Shravani said...
This comment has been removed by the author.
Shravani said...

And one more tip for beginners like me what you can do is before rolling the rice chapati , on top of the chapati stand put a plastic cover first and apply some oil on it and then roll the chapati with rice flour that way it doesn’t stick to the chapati stand

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