MINAPA ROTTI - spicy urad dal pancake

By Sujatha Ratnala  |  18th Feb 2016  |  
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MINAPA ROTTI - spicy urad dal pancakeby Sujatha Ratnala
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Video for key ingredients

    About MINAPA ROTTI - spicy urad dal pancake Recipe

    STORY: IDLI is undoubtedly India’s greatest contribution to healthy eating and when it comes to our refrigerator, IDLI batter is ever present. We use the batter in different avatars to break the monotony. MINAPPA ROTTI is a spiced Idli batter roasted over a small flame – absolutely delicious tiffin and goes well with tomato gravy, chutney or sambhar.

    MINAPA ROTTI - spicy urad dal pancake

    Ingredients to make MINAPA ROTTI - spicy urad dal pancake

    • For the batter:
    • chilli powder - 1/2 tsp
    • turmeric - pinch,
    • mustard seeds- 1/2 tsp
    • Slit green chilly - 2,
    • urad dal - 2 tsp,
    • tomato GRAVY:
    • Udat dal - 1 glass
    • rice rava - 2 glass
    • garam masala - 1/4 tsp,
    • tomato GRAVY SEASONING:
    • 4 tomatoes ground
    • salt as per taste
    • tomato GRAVY SPICES:
    • mustard- 1/2 tsp
    • jeera- 1/2 tsp
    • urad dal- 1 tsp
    • red chilly- as per taste
    • hing- a pinch
    • curry leaves- a few
    • onion - 1
    • red chilly chunks - 2,
    • hing- a pinch
    • curry leaves- a few

    How to make MINAPA ROTTI - spicy urad dal pancake

    2. Prepare Idli batter by soaking udat dal and rice rava seperately for 4 hours atleast. Grind Udat dal into fine paste. Squeeze out the water from rava using plastic soup strainer and mix it to the urad dal batter. Keep outside for 4 hours.
    3. Make a tadka of mustard seeds, jeera, urad dal, red chilly and curry leaves.
    4. Add the tadka to required amountof batter and stir it evenly. It should be of medium flowing idli consistency. Add required amount of salt.
    5. Take a wide heavy bottomed flat pan or pressure pan with a tight lid . Add 3 spoons of oil and heat over medium flame.
    6. Pour the mixed batter uniformly. Allow the air bubbles to escape and the batter will slightly raise in 5 - 10 minutes. Close the pot with a lid and cook over low flame.
    7. Depending on the volume of batter, after another 30 minutes, check with a needle or fork if the cooking is done. If needed, cook for another 10 minutes.
    8. Transfer to a large plate and cut into pies.
    10. In a cooking pot, make seasoning of udat dal, mustard seeds, curry leaves and diced onion.
    11. Add blended tomato juice, turmeric, salt, chilli powder and garam masala.
    12. Heat till it boils.

    My Tip:

    For trying the recipe for first time, try in a a small thick non stick omelette pan. should get cooked in 10-15 minutes. For kids, mustard, jeera, urad dal and very less amount of curry leaves and chilli flakes or red chilli should do.. They would love the crispy crust which is called 'pora' in telugu. Alternatively, the fried seasoning can be ground in the mixer and added to the batter for uniform distribution - My co-sister prepares it this way.

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