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Home / Recipes / MINAPA ROTTI - spicy urad dal pancake

Photo of MINAPA ROTTI -  spicy urad dal pancake by Sujatha Ratnala at BetterButter

MINAPA ROTTI - spicy urad dal pancake

Sujatha Ratnala
10 minutes
Prep Time
45 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Andhra Pradesh
  • Roasting
  • Sauteeing
  • Breakfast and Brunch
  • Gluten Free

Ingredients Serving: 4

  1. For the batter:
  2. chilli powder - 1/2 tsp
  3. turmeric - pinch,
  5. mustard seeds- 1/2 tsp
  6. Slit green chilly - 2,
  7. Urad dal - 2 tsp,
  8. tomato GRAVY:
  9. Udat dal - 1 glass
  10. rice rava - 2 glass
  11. garam masala - 1/4 tsp,
  12. tomato GRAVY SEASONING:
  13. 4 tomatoes ground
  14. salt as per taste
  15. tomato GRAVY SPICES:
  16. Mustard- 1/2 tsp
  17. jeera- 1/2 tsp
  18. Urad dal- 1 tsp
  19. Red chilly- as per taste
  20. hing- a pinch
  21. Curry leaves- a few
  22. onion - 1
  23. Red chilly chunks - 2,
  24. hing- a pinch
  25. Curry leaves- a few


  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.

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