Dibba roti/Minapa roti is made in Andhra Pradesh in India. It is a very thick crispy roti and ideal for breakfast. Its making is very simple with very few ingredients. Here below is how we can make It :
Ingredients
1 cup of small grain rice
1 cup of dhuli urad dal
1 medium sized onion
2 green chilies
1 inch piece of ginger
handful of chopped cilantro
salt to taste
1 tsp of cumin seeds
small pinch of sodium-bi-carb
oil
Process:
1. Take the rice and dal/pulse in equal quantity. Soak it overnight in water.
2. After that peel and cut the ginger. Take ginger, green chilies and soaked dal and rice in the container of mixer. Blend it to thick and coarse paste with very little water. Coarse texture should be like semolina/rava. Best thing of this roti is, its batter doesn't need fermentation. Just make coarse batter and make the roti.
3. Now add finely chopped onion, cumin seeds, salt and chopped cilantro. Mix well.
4. Next add small pinch of sodium bi carb and again mix it with light hand.
5. Heat 3-4 tsp of oil in a non stick pan. On it put 3 tbsp of batter and spread in round shape with the help of any spoon.
6. Cover the pan with lid. Cook it on medium to low flame for 5 minute. By this time, it will be crispy. Now turn it to the other with chimta/tong or spatula. Again cook it for 2-3 minutes. and take out in a plate from pan.
6. Crispy, delicious dibba roti is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Stale roti chilla
Makki ka Plain Chilla
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
1 cup of small grain rice
1 cup of dhuli urad dal
1 medium sized onion
2 green chilies
1 inch piece of ginger
handful of chopped cilantro
salt to taste
1 tsp of cumin seeds
small pinch of sodium-bi-carb
oil
Process:
1. Take the rice and dal/pulse in equal quantity. Soak it overnight in water.
2. After that peel and cut the ginger. Take ginger, green chilies and soaked dal and rice in the container of mixer. Blend it to thick and coarse paste with very little water. Coarse texture should be like semolina/rava. Best thing of this roti is, its batter doesn't need fermentation. Just make coarse batter and make the roti.
4. Next add small pinch of sodium bi carb and again mix it with light hand.
5. Heat 3-4 tsp of oil in a non stick pan. On it put 3 tbsp of batter and spread in round shape with the help of any spoon.
6. Cover the pan with lid. Cook it on medium to low flame for 5 minute. By this time, it will be crispy. Now turn it to the other with chimta/tong or spatula. Again cook it for 2-3 minutes. and take out in a plate from pan.
6. Crispy, delicious dibba roti is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Stale roti chilla
Makki ka Plain Chilla
-------------
Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
