Dibba Roti

Ingredients:

• 2 1/2 cups Idli rava
• 1 cup Urad dal
• 3/4 tsp Fenugreek seeds
• Salt to taste
• Oil,for cooking

Method:

1. Soak urad dal and fenugreek seeds in water for 2-3 hrs.
2. Soak idli rawa in water separately for 2 hrs.
3. Drain the water from urad dal and fenugreek mixture and squeeze out extra water from idli rava and keep them separately.
4. Gring urad dal and fenugreek seeds mixture to a very fine and smooth mixture in wet grinder or mixie.Add little water in between for easy grinding.
5. Remove the urad dal batter in a big vessel and then add squeezed idli rava and add salt to the urad dal batter and mix well with your hands.
6. Keep it aside for little fermentation for 6-7 hrs or over night.For making dibba rotti the fermentation need not to be done completely.
7. Heat the kadai and pour the oil(4-5 tbsp) from the sides of the kadai so that the oil coats all the walls of the kadai.
8. Now add 2-3 ladles of batter in the kadai,take care not to exceed 1 1/2 " thickness in the center.Cover it with lid and let it get roast on low flame for at least 8-10 mins.
9. Once you see red color in the edges increase the flame for 1-2 mins and gently slide it and turn to the other side.You can slide it in the same kadai and fry on the other side or if you want a evenly roasted top you can slide it on the hot and oiled tawa(used for dosas) and fry for 1-2 mins.
10. Cut into wedges and serve it.
11. Serve it hot in wedges with coconut chutney