Dibba roti or minapa roti is a traditional Andra breakfast or snack made with rice rava and urad dal batter. It is cross between crispy uthapam and soft idli which is super delicious. Vegan and gluten free.
Keyword: dibba roti, minapa roti
Servings: 4dibba rotis
1cupurad dalblack lentils
Soaking Rice Rava & Urad Dal For Batter
Pick and rinse 1 cup urad dal very well. Use fresh and new urad dal for this recipe just like for idli.
Add enough water to cover the lentils and set aside for 4 hours.
Take 2 cup rice rava in a large bowl.
Add 1/2 cup water and mix well with fingers. Set aside for 5 minutes. After 5 minutes, squeeze any excess water and set aside along with urad dal. No need to squeeze water vigorously.
Making Minapa Roti Batter
Now drain and excess water from the soaked urad dal and store it in a bowl. We will use this water to make batter for dibba roti.
Take the soaked urad dal in a mixer jar.
sprinkle the reserved water little by little and grind to a fluff smooth paste. The paste should be very thick and smooth, fluffy.
Now take the soaked rice rava. It will be very fluffy by now.
Add the urad dal paste to it.
Mix very well, do not add any water. We need the batter to be thick.
Add salt to taste and 2 teaspoon cumin seeds. You can also add 2 finely chopped green chillies.
Mix very well. This is the consistency of batter we are looking for.
Making Minapa rotti recipe
Heat a heavy cast iron pan or kadai with 3 tablespoons oil. Once the oil is hot pour about 3/4 cup batter in the kadai. You can add even more batter but oil should float atop, so add more oil if you want to add more batter.
Cover and cook in low flame for 10-12 minutes. After 10 minutes the edges will become crispy and golden.
Now slowly flip the minapa rotti and let the other side cook. See how the crust is crispy and golden. Cook for another 8-10 minutes until the side gets cooked well.
Slowly remove the cooked dibba rotti to a plate.Cut into wedges and serve hot.