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Minapa roti (Dibba roti)

Nidhi Joshi
600 minutes
Prep Time
12 minutes
Cook Time
4 People
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ABOUT Minapa roti (Dibba roti) RECIPE

It is typical breakfast from Andhra Pradesh. It's very yummy in taste. The batter is same for both idli and dibba roti just that batter shoud not fully fermantation and turn sour

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • Andhra Pradesh
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 2.5 cup Rice ( not use Basmati)
  2. 1 cup white urad dal
  3. 3/4 tsp fenugreek seeds
  4. Salt to test
  5. Oil 3-4 tsp


  1. Soak urad dal with fenugreek seeds for 2-3 hrs
  2. Soak rice separate for 2-3 hrs
  3. Drain the water from urad dal and rice, grind urad dal and fenugreek seeds mixture to a very fine and smooth
  4. Grind soaked rice also and mix with urad dal mixture.
  5. Keep it aside for fermentation for 6 hrs (8-10 hrs in winter) fermentation need not to be done completely
  6. Now heat a thick bottom kadai. Pour 2-3 tsp oil from side so that the oil coat all the wall
  7. Now add 2-3 ladles of batter in the kadai, do not exceed 1.5 " thickness in center
  8. Cover it with lid and let it cook for 8-10 min. Once you see red color in edges increase the flam for 1 min
  9. Now slide it and and turn to the other side on hot oiled tawa.
  10. Cut it and serve hot with coconut chatni or sambhar

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