Famous Andhra Dibba Rotti / Minapa Roti Recipe by Veena Theagarajan

I came across this dish during one of my get-to-gather with my friends. This sounded similar to Idli dosa but the taste was totally different. Even though it is thick, it was very crispy. This is perfect for brunch/ breakfast. This can be served with any spicy chutney / pickle. This does require more oil than normal dosa. The batter should be little coarse for this roti. Do try out this and provide feedback

Ingredients:

Idly rice rava / Idli rice rava - 2 cup
Urad dhal - 1 cup
Salt to taste
Curry leaves - 10 (chopped finely)
Coriander leaves - 1 tablespoon (finely chopped)
Cumin seeds - 1 teaspoon
Green chillies - 3-5 (adjust to your spice level)
Ginger - 1/2 inch
Onion - 1/2 cup finely chopped
baking soda - 1/4 teaspoon (Optional)
Oil to cook rotti


Method:

Wash and soak idli rava rice, dhal for 6 hrs. Drain completely.
Grind urad dhal,ginger, green chillies till it is fluffy with little water. 
Add Idli rava, salt grind for 2-3 mins. Take it out. Add baking soda if  using. Batter has to be thick.
Mix in with Onion, Cumin seeds. Batter is ready to use
Heat pan with oil. Pour batter and close it with lid and cook
Turn it to cook other side. Take it out
Serve hot

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