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Dibba Roti /Minnapa Roti


Coming to the second day of Blogging Marathon #60,I am sharing an authentic recipe,Dibba Roti.
Dibba Roti is a thick pancake made with ground rice and urad dha,resembles idly in texture but looks like uthappam.
Traditionally dibba roti is made in a deep bottomed heavy pan.The batter is covered and slow cooked then flip to the other side to cook.
As I don't have any heavy deep pan,used my appam pan.It came out with a crispy outer and the inside was soft like idly.
Originally the recipe is made with idly rava(broken rice) but here I used the regular raw rice.So it needs to be ground to a bit coarse paste.
Dibba roti tastes awesome with any kind of chutney and we had it with nalla karam podi.



                                                                      
                                                                                                   Dibba Roti

                                                                  
   Basic Information

   Recipe Source  Spicing your life
   Preparation time 35-40 minutes
   Fermentation time 2-3 hours
   Cooking time 15-18 minutes
   Makes 2 
    


   Ingredients


  

Ingredient
Quantity
Raw Rice/pacharaisi
1 cup
Urad Dhal/uluthamparuppu
1 cup
Green Chilly/pachamilagai
2(finely chopped)
Curry leaves/karivepillai
1 sprig(roughly chopped)
Cumin seeds/jeeragam
11/2 tsp
Salt
1 tsp
Oil
4 tbs

 

   
    Method 
  • Soak the rice and dhal separately for 3-4 hours.Grind the urad dhal to a fine paste and remove it.Now grind the rice to a bit coarse paste.Mix the rice and dhal,add the salt and mix it thoroughly.Keep it on the counter for 2-3 hours.
  • Now to the batter add in chopped green chilly,cumin seeds and curry leaves.Mix it well and the batter should be thick not runny.

    • Heat a pan with 2 tbs of oil and pour around 3-4 ladle full of batter.The thickness should be around 1 inch,no need to spread the batter.

    • Cook it covered in a medium flame for 4-5 minutes.Then gently flip it to the other side and cook it for another 3-4 minutes in a medium flame.

    • Once the flipped side turns golden then remove it from the pan.

    • Serve it with chutney and spice powder.



    • Cook it in a medium flame.
    • The amount of curry leaves and green chilly can be increased according to personal preference. 
    • Grind the rice to a bit grainy to get a nice texture..

    Enjoy........................

    Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #60.

    Sumber http://www.naliniscooking.com
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