📝INGREDIENTS
- 1 cup urad dal (skinned black gram)
- 2 cups idli rava (rice rava)
- Salt to taste
- 1–2 tsp cumin seeds (optional)
- 1–2 green chilies (finely chopped, optional)
- 1 inch ginger (grated, optional)
- 2 tbsp chopped curry leaves & coriander (optional)
- Oil for greasing and cooking
- Water (as required)
👩🍳Recipe
- Step 1
- - Wash and soak urad dal for at least 4–5 hours. Soak idli rava separately for 1 hour.
- Step 2
- - Grind urad dal into a smooth and fluffy batter, using as little water as possible.
- Step 3
- - Squeeze water from soaked rava and mix it with urad dal batter. Add salt and mix well.
- Step 4
- - Optionally add cumin seeds, chilies, ginger, and herbs. Mix well and rest the batter for 30 mins.
- Step 5
- - Heat 1–2 tbsp oil in a thick-bottomed small pan or kadai. Spread the batter thickly (2-inch height).
- Step 6
- - Cover with a lid and cook on very low flame for 15–20 minutes until the bottom is crisp and golden.
- Step 7
- - Carefully flip the rotti and cook the other side for 10–15 minutes (you can grease with more oil).
- Step 8
- - Once both sides are cooked and crispy, remove from the pan and cool slightly before slicing.
- Serving Tip
- - Serve hot with coconut chutney or allam pachadi (ginger chutney). Perfect combo for lazy Sunday brunches 😍