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January 22, 2019

Avarekalu Dosa Recipe – Avarebele dosa Recipe - Avarekalu Recipes

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avarekalu dosa
Recently I went to avarekalu mela 2019 , food festival in V V puram, food street. I tasted avarekalu dosa / avarebele dosa for the first time. In fact, I went to the mela just to taste this dosa recipe. In Karnataka, Avarekai / Avarekalu (Hyacinth beans in English, Mochai in Tamil, Surti papdi lilva in Hindi), a variety of broad beans is available during winter season in local markets. It is used in varieties of breakfast, dinner recipes, traditional sweets and snacks as a healthy addition. Variety of avarekalu recipes like ragi roti, avarekai idli, avarekalu dosa, usli, kodubele, uppittu, masala vada, rice bath, shavige, ragi mudde and much more are served as main dishes in the festival with hitikida bele saru (pressed field beans gravy/ hyacinth beans) as side dish. Avarebele dosa was so good. I loved it very much👍 . 

This dosa recipe and avarekalu akki roti was attracting the crowd in the festival. Avarebele dosa is nothing but our traditional sponge dosa topped with a mix of cooked hitikida avarebele, onions, coriander and dill leaves. Its prepared with an easy, no cook avarekalu masala. I bought a kg of hitikida avarekalu to try this dosa, akki roti, uppittu and saaru at home. 

Recently I posted avarekalu uppittu and avarekalu usli recipe in my blog. In continuation, here is the avarekalu dosa recipe based on the one I tasted in the food festival. For variations, you can sprinkle spicy idli podi / chutney pudi over the dosa and then top it with avarekalu masala. Drizzle lots of oil or ghee for best taste. Ok, Lets see how to make avarekalu dosa with step by step pictures.

Check out my other AVAREKALU RECIPES too !

Also see my other DOSA VAREITIES if interested.

avarebele dosa

Avarekalu dosa - Avarebele dosa recipe

Avarekalu dosa - Avarebele dosa recipe

Avarekalu dosa - Avarebele dosa recipe for breakfast/ dinner.

Cuisine: Karnataka
Category: Breakfast
Serves: Serves 4
Prep time: 20 Minutes
Cook time: 5 Minutes
Total time: 25 Minutes

1 cup = 250ml
  • Hitikida avarekalu / Pressed hyacinth beans - 1 cup
  • Big onion - 2 (finley chopped)
  • Green chilli - 1 (finely chopped)
  • Coriander leaves - a handful (-do-)
  • Dill leaves / sabsige soppu - a handful (-do-)
  • Cumin seeds - 1/2 tsp
  • Salt - as per taste
  • Dosa batter - 2 cups
  • Cooking oil - to drizzle over the dosa
  1. Wash and pressure cook hitikida avarekalu in high flame for one whistle.
  2. Do not over cook. Drain the excess water and take the cooked avarekalu in a plate.
  3. Add cumin seeds, finely chopped onion, green chilli, dill leaves, coriander leaves and salt.
  4. Mix well and set aside. Topping for avarebele dosa is ready.
  5. Heat dosa pan. Pour a ladleful of dosa batter. Spread it slightly.
  6. Keep the flame low. Spread the avarekalu mixture all over the dosa.
  7. Drizzle oil all over the dosa. Flip and cook in low to medium flame till onion turns golden brown.
  8. Remove the dosa and serve with coconut chutney, tomato chutney or hitikidabele saru.
  • To make hitikida avarekalu, wash and soak whole avarekalu (field beans) in water for 3 to 4 hours. Take one soaked avarekalu and press it between your forefinger and thumb finger. Squeeze it to remove the outer skin.  You will get hitkida avarekalu (squeezed field beans). Repeat and get it done. If you have store bought hitikida avarekalu, you can proceed to next step directly.

  • Wash and take 1 cup of hitkavare in a pressure cooker. Add some water to cover it. Just pressure cook it in high flame for just one whistle. Do not over cook it. Open the cooker after the steam is released. Drain the excess water. Set aside.

  • In a bowl, take the cooked avarekalu, finely chopped onion, green chilli, coriander leaves, dill leaves, salt and cumin seeds. Mix gently. Dosa topping masala is ready.

  • Heat a dosa pan. Sprinkle some water to check the heat of pan. Lower the flame. Wipe the dosa pan with a cloth. Pour a ladleful of batter, spread it slightly.
  • avarebele dosa
  • Let the flame be low to medium. You can see bubbles forming all over the dosa. When the dosa is 3/4 th cooked, spread few tsp of avarekalu masala over the dosa.

  • Pour few tsp of oil all over the dosa and sides. Press the masala with the dosa flipper for the topping to stud in the dosa. Now flip the dosa carefully. Keep the flame medium high. Pour some oil in the corners if you like. Let the bottom of dosa becomes golden brown. Do not cook in high flame. Masala may get burnt.
  • avarebele dosa
  • Now remove the dosa in a plate. Serve it hot with chutney or sambar/ saaru. You will love it. For variations, you can drizzle some ghee or keep a small block of butter for kids while serving.
  • avarebele dosa
  • In some shops, they sprinkle spicy chutney podi over the dosa and then they top it with masala. You can try that way too. You can use idli podi or peanut podi for that. Tastes awesome !
    Enjoy !


  • Pressing avarekalu is the only time consuming job here else you can make this masala quickly as this is a no cook recipe.
  • You can use the same masala and make avarekalu stuffed idli too.
  • Adjust the quantity of green chilli as per your need.
  • I made it less spicy. As mentioned above, you can sprinkle some idli podi or chutney podi before topping with masala.
  • Drizzle some ghee along with oil for better taste.

Try this healthy avarekalu dosa at home and enjoy !
avarekai dosa

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