MINAPA ROTTI OR URADDAL PANCAKE

MY CLICKS

required:uraddal-1&1/2 cups,rice rawa-1&1/2 cups(store bought),salt-according to taste,water-for batter,oil-2 tbsp for each rotti

method

soak the uraddal for 5 hours.later grind the dal in a wet grinder with little water.while grinding the uraddal just sprinkle enough water to wet the rawa and keep aside.the batter in the grinder should be smooth and fluffy but not light.it should be of the consistency of vada batter.keep adding little by little water to achieve this consistency.later mix the rawa and uraddal batter and immediately make the rotti.it's best if made in a seasoned iron kadai with a lid.heat the oil and spread the batter to make a thick pancake and cover.lift and check the bottom of the rotti and when golden brown, turn to fry on the other side also while keeping it covered
batter can be stored for a day in the refrigerator and used without being fermented.
the rice rawa can also be made at home.wash the rice and spread on a towel until completely dry.grind this into coarse rawa[should be as coarse as wheat or godhuma rawa].if the rawa is made at home then add 1&1/2 cups of rawa for 1 cup of uraddal.this rawa can be dried in the sun and stored for further use.alternately fry the rawa in a pan until warm and then store after it cools down.