Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, dibba roti or minapa roti. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Dibba roti or minapa roti is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Dibba roti or minapa roti is something that I have loved my entire life. They are nice and they look wonderful.
Dibba rotti or minapa rotti is a classic Andhra dish that is served as breakfast, brunch or evening snack with a good chutney or pickle. Andhra dibba rotti is made in many telugu speaking homes & is most commonly eaten with Avakaya. However it can also be served with coconut chutney, tomato chutney.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook dibba roti or minapa roti using 9 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Dibba roti or minapa roti:
- Get 1 cup urad dal / mina pappu
- Make ready 2 cup rice rava
- Take 1/2 cup oil
- Prepare 1 tsp cumin seeds
- Take 2 green chilli chopped
- Make ready 1 tsp crushed ginger
- Make ready 1 tsp salt
- Get 1/2 tsp black pepper
- Prepare 2 onion chopped
It is served for breakfast, dinner or as a snack. It is very easy to make and tastes great. It is prepared with urad dal and rice rava, though you can also make this with idli batter. If you are bored of idli, dosa and uthappam, try this thick uthapam for a change.
Instructions to make Dibba roti or minapa roti:
- Soak dal for at least 4 hours.or overnight.
- Grind the dal till it turns frothy
- . Wash rice rava and squige water properly.than - Add rava into urad daal batter and mix well
- . Ensure there are no lumps. Add cumin seeds salt black pepper green chilli crushed ginger chopped onion and repeat mixing.
- The consistency of the batter should be thick to get the right crust
- Set this aside for about to 30 minutes.
- Heat a heavy bottom.kadai with oil.The oil should become hot.
- Pour the batter and spread the batter till 1 to1/2 inches height. Water fill glass put in the center of batter
- Cover and cook for 15 minutes or till the batter firms up on a medium flame.For even crust,
- The flame should reach till the edges of the batter under the kadai.
- Remove the lid and gilass and cook till you get a crusty base.
- Flip it to the other side and cook till the other side also cooks well and gets a crusty base.
- Off the flame and leave it in the kadai for about 5 minutes.
- Cut to pieces with a sharp knife and serve dibba rotti with chutney or pickle.
Dibba roti is also known as minapa rotti. It is made up of urad dal and idli rava. It is crisp as a dosa from the outside and soft and spongy as idli from the inside. Do not make the dibba roti too thick. Dibba rottis are usually prepared in a thick heavy bottomed deep vessel like Iron or Indolium kadais or heavy brass vessels which gives a nice thick and evenly red crust which cannot be achieved by using a non-stick pan.
So that is going to wrap it up with this special food dibba roti or minapa roti recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
