Dibba Rotti

Ingredients:
Urad dal - 1 cup
Idli rava - 2 cups
Fenugreek seeds(Menthulu) - 1/2 tbsp
Salt - as per taste

Procedure:

1. Wash, clean and soak urad dal at least 4-5 hours along with fenugreek seeds.
2. Similarly soak idli rava seperately in another vessel.
3. Grind soaked urad dal, fenugreek seeds with little water to make a thick batter. Do not make the batter runny.
4. Now squeeze all the excess water from rava with your palms and add to the batter.
5. Mix well so that all the rava combines with batter. Adjust the salt and set the batter for at least 6 hours (preferably over night) to ferment.
6. Now the fermented batter is ready to prepare dibba rotti.
7. Take a wide, thick kadai and heat oil.
8. Now add a large amount of batter in between the kadai, and spread gently around using your fingers.
9. Roast the roti in low to medium flame only. Continue cooking with closed lid until golden red color is attained.
10. Now turn the roti to other side and continue cooking until the desired color is attained.

TIP: You can make dibba rotti still more yummy by adding, chopped onions, coriander leaves and cumin seeds.