Dibba rotti / Minapa rotti / Indian pan cake

Dibba rotti / Minapa rotti / Indian pan cake

Ingredients:
Urad dal: 1 cup
Rice Rawa: 2 cups
Idly Rawa: 1 cup
Salt as required
Oil to fry roti: 1 tsp

Method of Preparation:

1. Wash and soak Urad dal for 3 hrs, and soak both rawas separately for 1 hour each
2. Drain excess water and grind using wet grinder to a smooth paste using sufficient amount of water to get thick consistency.
3. Transfer the batter to a large container.
4. Now the squeeze water from the rawas and add this to the already grounded Urad dal batter.
5. Mix thoroughly adding salt. Allow this mixture to ferment overnight. Tip: Keep enough space in the container for fermentation.
6. Next day morning heat tawa and pour 1 tsp oil. Pour 3 ladles full of batter on the tawa at once and without spreading across the pan like a dosa. Tip: Allow the ladles full of batter to settle on its own on the tawa.
7. Cover the tawa with a lid. After 5 min check for cooking and turn it to another side. Cook until both sides of Dibba Rotti turns golden brown in colour.
8. Transfer to a plate, pour melted ghee (1/2 tsp) on it and serve hot with Palli (peanut) chutney.