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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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Momos/dimsum/wanton is a very healthy snack. It is made in Nepal, Bhutan and china etc. It has become street food in India too. It is eaten with very spicy chutney. Here below is its full recipe

Ingredients
2 cups of all purpose flour/maida
1/2 tsp of salt
2/3 cup of water
4 cups of finely chopped cabbage
1.5 cups of grated pumpkin or carrot
1 cup finely chopped green onion leaves
1 finely chopped onion
1 tsp of grated ginger
1/2 cup of finely chopped cilantro
1/2 cup of grated cottage cheese or tofu (optional)
1 tsp of sugar salt to taste
1 tsp of light soy sauce
1 tsp of dark soy sauce
1 tsp of black pepper powder
2 tbsp of oil
Method
1. Take maida/APFlour and salt in a big bowl. Make a soft dough with 2/3 cup of water. This much water is sufficient for 2 cups of maida. Smooth it with little bit or generously greasy hands. Now keep it rest for 10 minutes covering with wet cloth. On wet cloth keep the plate.

2. Finely chop the cabbage in vegetable chopper. Grate the pumpkin or carrot. Finely chop the spring onion leaves with knife. Spring onion white bulb and onion can be chopped in chopper too.
3. Take the chopped cabbage, ginger and pumpkin/carrot in a cloth and squeeze out all the water from it.
4. Take 2 tbsp of oil in a frying pan. Add onion and cook it for few minutes till translucent. After that add cabbage,paneer or tofu and pumpkin or carrot. Next add salt, sugar, black pepper powder and both the soy sauces and stir well. Flame should be high. Dry the water while stirring. Remove from heat. Now add green onion leaves and cilantro and mix. Stuffing is ready.
5. Divide the dough into 25 pieces. If making bite size, then divide it into 45 to 50 pieces. Now make the balls out of it by rounding between both the palms.
6. Now roll one ball and stuff the 1.5 spoons of vegetables while making its pleates. Make it any shape. Roll and stuff all the dough balls like wise.
7. Next boil the water in rice cooker or any other pot. Put the momos/ dimsum on a greased steam basket with little distance. Keep it on the boiling water in rice cooker and close the lid.
8. Steam it for 6-7 minutes till transparent.
9. Momos/dimsum are ready to serve. These are served very hot.
Tips
1. Vegetables can be used of one's choice. Generally cabbage and carrot are used. But here I have used pumpkin.
2. It can be steamed in any pot e.g pressure cooker, rice cooker steamer etc. Here I have steamed in steam basket on rice cooker. Can be kept on momos plate on a rack. Momos plate is a plate with holes.
3. If making it in advance, Keep it in a tray and cover it with slightly wet cloth then wrap the tray with cling film. Then cover with any other big tray. Keep it in the refrigerator. While serving just steam again for 2-3 minutes. Do not steam for a long, otherwise it will be dry and will be difficult in eating.
Enjoy Healthy cooking!!!
See more recipes:
Bread Tikki chaat
Kale crunchy Chips
Betel Leaf Pakora
Mathi or Mathiyan
Spicy Samak Rice Idlis
Jobstears Sour Idlis (Glutten free)
Fried Jobstears
Ripe Banana Peels Pakore
Ajvain Leaves(ornamental) Pakore
Oats Pakore
Corn Stuffed MIrch Pakora
Leftover Rice Tikki
Besan Chakris/chaklis
Pakwan
Mathi
Besan Papdi
Moong Dal Kachori
Maida Dhokla
Rice Flour tikki
Besan n Aate Ke Paare
Ginger and Mint Leaves Mathiyan
Turn Cornmeal
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.

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