MINAPA ROTTI

Minapa rotti is very popular breakfast in indian homes that is more popularly known as Dibba rotti. My mum made this recipe very frequent in my home. This is very tasty and crispy outer layer. It is lightly heavy dish. This is my hubbys most favourate recipe, so i made this in last satur day.

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Ingredients:

• Urad dal (Minapa pappu) - 1 cup
• Rice ravva (Vari nooka) - 1 cup
• Salt - to taste

Ingredients for Seasoning (Talimpu):

• Mustard seeds (Aavalu) - 1 tsp
• Cumin seeds (Jeera, jeelakarra) - 1 tsp
• Asafoetida (Hing) - 1/4 tsp
• Green chillies - 2
• Red chilli - 1
• Ginger (Finely chopped) - 2 tbsp
• Urad dal - 1 tsp
• Curry leaves - 5
• Oil - 3 tbsp

Method:

• Rinse and soak urad dal in plenty of water for over night or atleast 6 hours.
• Take rice ravva in a bowl and sprinkle some water and keep aside.
• Blend/grind the urad dal into a smooth batter with adding enough water. The consistency should be like idly batter.
• Mix the rice ravva into the ground  urad dal batter, add salt to taste and mix well.
• Heat 2 tbsp oil in a non-stick pan/kadai and add all seasoning (Talimpu) ingredients and saute them until the urad dal turn golden color.
• Now add this seasoning into the urad dal batter and mix well.
• Now in the same pan add 1 tbsp of oil and pour the batter to it, cover and let fry on a very slow flame till golden brown.
• If required add a little more oil.
• After 20-30 min turn over carefully and cook the other side if interested.
• You can serve Minapa rotti as a breakfast with coconut chutney, bombay chutney or sambar.

Note:

• You can use idly ravva instead of rice ravva.