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