Posted in Breakfast, Healthy Snacking, Recipes, Snacks

Dibba Roti / Minapa Roti ~ Lentil Rice Breakfast Pancakes from Coastal Andhra Pradesh!

From my previous posts and Instagram feed, it is pretty clear that I am a breakfast person. I stumbled upon this breakfast during my usual food blog stalking sessions. My mother in law once made this once, long before I even knew that this is quite common as a breakfast or an evening households in Andhra households. And to say it was good would be doing a great injustice to this yum, quick to put together breakfast, provided you have the batter sitting in your fridge.

Dibba Rotti/Minapa Roti with Coconut Chutney for Breakfast ~ Breakfast 14 of #100happybreakfasts ! Dibba Roti is basically a thick, fat pancake made out of idli batter ( ground and fermented rice and black gram ) in Andhra households , typically for breakfast or an evening snack. Made in a deep pan, a teaspoon or so of oil swirled around the hot sides of the pan and then the batter is poured into it. Then cooked covered over a slow flame, the dibba rotti has a crispy crunchy outside and soft center. Perfect to use any fermented idli batter you have in your pantry! #Breakfast #dibbarotti #minaparotti #vegan #lentils #rice #fromscratch #dairyfree #glutenfree #vegan #Indian #mealplanning #lowfat #bangaloreigers #instafood #instabreakfast #igers #srujans100happybreakfasts #food52 #healthyfoodporn #whatsonmyplate #whatsforbreakfast #igers #instadaily #traditionalbreakfast #andhrafood

A post shared by Srujan Desai (@d.srujan) on

Dibba Roti is basically a thick, fat pancake made out of idli batter ( ground and fermented rice and black gram ) in Andhra households, typically for breakfast or an evening snack. Made in a deep pan, a teaspoon or so of oil swirled around the hot sides of the pan and then the batter is poured into it. Then cooked covered over a slow flame, the Dibba Rotti has a crispy crunchy outside and soft center. Perfect to use any fermented idli batter you have in your pantry!

Recipe:
Makes 2 thick pancakes

Ingredients:

2 tbsp oil
1 and 1/2 of a cup, idli batter (recipe here)
2 tbsp of chana dal (split bengal gram), soaked in water for 10 mins,
1 tbsp of cumin seeds
a few curry leaves

Method:
1.  If you have refrigerated your batter, which I mostly do, take out of the fridge and leave it on the counter for 30 mins or so, so that it warms up a little bit.
2. Heat a deep pan and add 1 tbsp of oil. Swirl the oil carefully to coat the sides of the pan. Pour 3/4th cup of batter into a pan. Do not spread.
3. Sprinkle half of the chana dal, cumin seeds and the curry leaves on top.
4. Turn the heat to a medium to low flame. Put a lid on and let the pancake cook till the batter is no longer runny and the bottom crust is nice and crisp, reddish brown in color.
5. Flip and cook the other side for a few minutes, till that side becomes golden., but not as dark as the bottom one.
6. Remove using a spatula or a spoon.
7. Repeat the process with the remaining ingredients.
8. Cut into quarters.
9. Serve hot with coconut chutney.

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