Minapa roti or Dibba roti

Ingredients:

• Idli batter- 1/2 cup
• Water- 1/8 cup
• Oil- 3-5 tbsp
• Cumin seeds- 1/4 tsp (optional)

Method:

1. Add some water to the idli batter and make it into a semi liquid state.
2. You can add cumin seeds to the batter and mix.
3. Heat oil in a copper bottom pan pour this batter onto the oil. 
4. The oil will automatically spread around the batter.
5. Cover with lid. Keep the heat it simmer and let it cook for about 5-7 minutes. 
6. Check to see if the batter is cooked.
7. The indication is that the edges will have a golden shade and not stick to the pan.
8. Turn off the heat and try to flip it gently. The crust should be golden brown in color.
9. Not switch on the heat again and let it cook on the other side for 3-4 minutes in simmer.
10. Do not cover with lid this time. 
11. Slightly shake the pan. If the roti moves, then it is ready. 
12. Turn off the heat and transfer to a serving plate.
13. Just lightly press on the upper crust of the minapa roti. 
14. If it bounces, it is completely cooked, just like bread.
15. Serve hot with Ripe Mango Chuntey or Mango Coconut Chutney or Methi Leaves Chutney. 

Tips:

1. We do not add salt because the batter already has salt. 
2. You can add finely chopped ginger, green chilies and coriander leaves to make it more interesting. 
3. It tastes best when eaten hot.
4. Try not to use a non-stick pan as it does not give a proper crust which is teh highlight of this dish.