Dibba Roti
Equipment
- Bowl
- Blender
- Food processor
- Deep tawa
- Heavy-based Frying Pan
- Skillet
- Plate
Ingredients
- 200 g Urad dal (1 cup), rinsed and drained
- 400 g Rice (2 cups), rinsed and drained
- 1 tablespoon Cumin ground, roasted
- Vegetable oil for oiling
- Salt
- spicy chutney, such as Ginger Chutney
Instructions
- Soak the urad dal in a large bowl of water for 2 hours.
- Then drain the dal and transfer it to a blender or food processor.
- Process until coarsely ground, then set aside.
- Put the rice in a blender or food processor and process until ground.
- Then transfer to a large bowl and add the dal and cumin.
- Mix, and add enough hot water to make a batter. Season with salt.
- Oil a curved, deep tawa or a heavy-based frying pan (skillet) and heat it.
- When hot, pour in a ladleful of the batter and spread it over the base.
- Cook over low heat for about 2 minutes, or until golden brown, then flip the pancake over and cook the other side for a further 2 minutes, or until done.
- The pancake will be thicker in the middle.
- Transfer to a serving plate and serve hot with a spicy chutney. Make the others in the same way.
Video
Nutrition
Serving: 4gSodium: 11mgCalcium: 72mgVitamin C: 2mgVitamin A: 22IUSugar: 1gFiber: 11gPotassium: 142mgCalories: 523kcalSaturated Fat: 1gFat: 1gProtein: 19gCarbohydrates: 106gIron: 6mg
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