Minapa rotte or Dibba rotte makes a great combination with Blackstrap Molasses. It is a healthy South Indian breakfast. Minapa rotte gives you protein and carbohydrate while the blackstrap molasses gives you plenty of vitamins and minerals. It is a great way to start the day.
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Ingredients
1 cup of urad dal
1 cup of whole grain brown rice
salt to taste
about 2 tbsp of oil
Preparation
Soak urad dal and rice in water for about 4-5 hours. Drain the water and graind it into a smooth batter. You may ferment the batter overnight or you can make rotte instantly without fermenting. Add salt and mix it well.
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Procedure
Place a thick bottom skillet on the stove top on medium heat.Take 2 tbsp of oil in the skillet and heat it up. When the oil is hot put 2 ladle fulls of batter in the oil. You do not need to spread the batter like you do for dosa. Just let it set like a pancake. Cover it with a tight lid. Turn the flame down to low or low medium. Now the top portion is going to cook with the steam and the bottom is going to form a crispy crust slowly. If you keep the flame in high or medium, the bottom part will burn quickly while the top portion is uncooked. So maintaining the flame is important. Turn it to the other side after 2-3 minutes, when you notice the edges are getting crispy. Do not cover this time. If you cover the top will not get crispy. Add a tsp of oil if you need to. Take it out when it is done on the other side also. Serve this hot with any chutney. But I prefer to serve this with blackstrap molasses.
Please feel free to write your comments and suggestions below.
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Place a thick bottom skillet on the stove top on medium heat.Take 2 tbsp of oil in the skillet and heat it up. When the oil is hot put 2 ladle fulls of batter in the oil. You do not need to spread the batter like you do for dosa. Just let it set like a pancake. Cover it with a tight lid. Turn the flame down to low or low medium. Now the top portion is going to cook with the steam and the bottom is going to form a crispy crust slowly. If you keep the flame in high or medium, the bottom part will burn quickly while the top portion is uncooked. So maintaining the flame is important. Turn it to the other side after 2-3 minutes, when you notice the edges are getting crispy. Do not cover this time. If you cover the top will not get crispy. Add a tsp of oil if you need to. Take it out when it is done on the other side also. Serve this hot with any chutney. But I prefer to serve this with blackstrap molasses.
Please feel free to write your comments and suggestions below.
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