Yields:
4 Servings
Difficulty: Easy
Prep Time: 6 Hr 10 Mins
Cook Time:
25 Mins
Total Time:
6 Hr 35 Mins
Ingredients
Adjust Servings
- Tempering of the batter:
Instructions
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Soaking of Lentils, Rice and Rava:
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Rinse urad dal a couple of times in water.
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Drain all the water and then soak urad dal in a bowl with 1 cup water for 3 to 4 hours.
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Take Rice, Rava in two separate bowls. First rinse the Rava, and then Rice.
- Add water till it floats a few centimeters. Then add 1.5 cups water for soaking rice rava for 3 to 4 hours. On top of the Rava layer, gently mix the rava with water. Let this mixture rest for some seconds. Gently discard the water from the top. Do this method once or twice
- Then add 1.5 cups of water for soaking the rice for 3 to 4 hours.
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Later drain all the water from urad dal and add it to the grinder jar and add ½ teaspoon chopped ginger and 1 green chili (chopped)
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Make a coarse paste of it and take them out in a big mixing bowl.
For Preparing the Batter of Dibba Rotti:
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Take them out in a mixing bowl and add Suji i.e Rawa, Salt, Coriander Leaves, Jeera, Prepared Tadka, and Baking Soda.
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The consistency of the batter should be like that of cake batter. Add the prepared tempering into the batter.
For Cooking the Main Dish:
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In a non-stick pan Pour 1/4 of the batter in the pan and place a deep bottom steel bowl with oil into it in the center of the batter.
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Add oil from the sides and Cover the lid and let it cook for 25 minutes.
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Flip the side and let it cook for 5-10 minutes.
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Serve the Dibba rotti with coconut chutney, coriander chutney.
