Minapa Rotti

Prep time : 600 mins

Cook time : 35 mins

Total time : 35 mins

Author :Vahchef

Main Ingredient : Other

(89 ratings)

0 reviews so far

Servings : 0 persons

Published date : June 12, 2018

Ingredients used in Minapa Rotti

Method:

Clean Urad Dal and soak in the water for 5 to 6 hours. Also soak Rice Rava in the water for 5 to 6 hours. Later drain the soaked Urad Dal and put it in blened and make a fine thick batter. (Note:Do not add much water.). Take the batter in a container and add the Rice Rava into that. (Note: Drain the water from soaked Rice Rava). Now add 1 tbsp. of jeera and 1 1/2 tbsp of salt. Mix the content nicely. Keep the container in a warm place with a lid on for at least 4 to 5 hours for fermentation. After 4 to 5 hours open the lid and once again mix the batter nicely with a spoon. Now we can proceed with the cooking process. Take a pan (Preferably Non-Stick Pan) and put it on a stove on a low flame. Put 4 tbsp of oil in the pan and rotate the pan so that oil is spread across the pan. Now pour the batter in the pan and cover it with a lid and cook for 20 mins. (Note:The entire cooking should be done in a low flame only). After 20 mins open the lid and turn the Dibba Rotti to another side and cook for another 15 mins. Now very delicious and crispy Minapa Dibba Rotti is ready to eat. This can be served with any kind of chutney.