Minapa (Dibba) Roti
A favorite Andhra breakfast is Minappa (Urad dal) roti that is more popularly known as ‘Dibba’ (fat) roti. Both Nehal and I love the crisp exterior of roti.
Minapa (Dibba) Roti Recipe
Soaking time for dal: 2-3 hrs, Prep: 35-40 mts
1 cup minappa pappu/urad dal, soak in water for 3 hrs, grind to a paste
1 1/2 cup idli rava OR 1 1/2 cup rice (biyyam) rava
1 tsp cumin seeds (optional)
chopped green chillis (optional)
oil for shallow frying
salt to taste
1 Grind the soaked dal to a fine paste. Soak the idli rava in water for half an hour and squeeze all all the water and add to the ground urad dal batter and add salt (it should resemble garelu/vada batter) and combine. (If using biyyam rava, wash, drain and combine with batter)
2 Take a kadai or a heavy bottomed vessel, drizzle 1/4 tbsp of oil and pour one fourth of the batter OR 2 ladles of batter. Place lid and reduce flame to low-medium and let it cook till the bottom cooks to a crisp golden shade.
3 Flip over the minapa roti and let it cook without lid for 7-8 mts or till the bottom has started to turn slightly golden. Turn off heat.
4 Cut into pieces and serve hot with chutney of your choice.
You can add cumin seeds and chopped green chillis to the batter. You can even use left over idli batter to prepare minapa roti. If you have run out of idli rava or rice rava, soak 1 1/2 cups of rice for 3-4 hours, drain and grind to a paste and add to the ground urad dal batter. There is no need to ferment the batter.