Dibba Rotti / Minapa Rotti Recipe (Pan Idli Recipe)
Dibba Rotti, also known as Minapa Rotti, is a delicious and hearty South Indian breakfast dish, hailing from the rich culinary traditions of Andhra Pradesh. This pan-fried rice and urad dal cake is not only easy to make but also packs a wonderful flavor that pairs beautifully with traditional accompaniments like coconut chutney. With its crispy exterior and soft interior, Dibba Rotti is a wonderful way to kickstart your day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice rava | 1 cup |
| White Urad Dal (Whole) | 1/2 cup |
| Cumin seeds (Jeera) | 1 tablespoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approximately 180 |
| Protein | 7 grams |
| Carbohydrates | 30 grams |
| Dietary Fiber | 3 grams |
| Fat | 6 grams |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Soaking Urad Dal | 240 |
| Preparation | 10 |
| Cooking | 30 |
| Total Time | 280 |
Serving Size
| Servings | Yield |
|---|---|
| 4 | 4 servings |
Instructions
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Soaking the Urad Dal: To begin your culinary journey, soak the white urad dal in ample water for at least 4 hours. This soaking process is crucial, as it helps to soften the dal and enhances its grinding properties.
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Grinding the Batter: After soaking, drain the urad dal and transfer it to a grinder. Add a little water to facilitate grinding and blend it into a thick batter. The texture should resemble that of a thick dosa batter.
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Combining the Ingredients: In a large mixing bowl, combine the ground urad dal batter with the rice rava and cumin seeds. Add salt to taste and mix thoroughly. You may need to adjust the batter’s consistency slightly with water to achieve the desired thickness.
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Cooking the Dibba Rotti: Heat a flat-bottomed pan over medium heat and add about 4 tablespoons of sunflower oil. Allow the oil to become hot. Once hot, carefully pour all the prepared batter onto the pan, spreading it evenly to form a thick, round cake.
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Covering and Cooking: Cover the pan with a lid and let it cook for about 15 minutes. This step allows the Dibba Rotti to cook through thoroughly while developing a golden crust.
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Flipping: After 15 minutes, carefully flip the Dibba Rotti using a spatula to cook the other side. Allow it to cook for an additional 5 minutes, or until it is cooked through and has a nice golden color.
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Serving: Once cooked, remove from the pan and let it cool slightly before cutting into wedges. Serve your Dibba Rotti hot, accompanied by South Indian Coconut Chutney or Nuggekai Kharbyaali Recipe for a delightful breakfast experience.
Tips for Best Results
- Soaking Time: For best results, ensure that the urad dal is soaked adequately. This not only helps in easy grinding but also enhances the texture of the final product.
- Cooking Temperature: Maintain a medium heat while cooking to avoid burning the rotti. Adjust the heat as necessary to achieve an even cooking process.
- Variations: Feel free to add finely chopped vegetables like onions, green chilies, or coriander leaves to the batter for added flavor and nutrition.
Enjoy the warm, fluffy Dibba Rotti as a satisfying breakfast that showcases the essence of South Indian cuisine, bringing together textures and flavors that are sure to delight your taste buds. Happy cooking!
