Dibba Rotti aka Minappa Rotti

This another good recipe I got from The Chef and Her Kitchen ,  It is made from the idli batter, so I thought  it would taste like a fried idli or perhaps like an Uthapam.  But it was totally different.  Kind of a heavy breakfast.  So you cannot eat them in numbers like you would a dosa.  And it tasted good even when it had cooled down, so would make a good travel food if smeared with a little ghee and chutney powder.  All in all, I guess a breakfast dish once in a while.

Dibba Rotti is not made in the dosa tawa but in a deep pan or wok.  Preferably the heavy iron ones.  This one is not really in one of those but

I have just one picture of the dibba rotti.  Should have cut it to show how it was cooked all the way through.  But breakfast time is not the best time for food photography in my case....

So here goes...
Ingredients:
Idli Rava - 2 1/2 cups ( you can use idli rice too, but I always use rava)
Urad dal - 1 cup
Fenugreek seeds (Methi) - 3/4 tsp
Salt to taste
Oil as required

Wash and soak separately the idli rava and urad dal with the methi seeds for about 5-6 hours
Grind the urad dal and methi to a smooth batter
Mix the batter with the rava
( I read that you can use it to make the rotti now, but I allowed it to ferment as i would for idli - overnight)

Heat a few tbsp of oil.  Swirl the pan (kadai) so that it coats the sides as well
Pour in 2-3 ladles of batter to a thickness of 1 - 1.5"
Cover with a lid - may take about 5-7 minutes depending on the thickness of the pan
Slowly loosen the sides and flip it over.  Keep awhile.
Ensure that the rotti is cooked through

You can cut into wedges if you wish and serve.
Serve with chutney, chutney podi, pickle