Now mix the ground urad dal and soaked rice rava thoroughly in a large bowl. Add salt and cumin and mix well.

The batter should be of idly batter consistency. Take a heavy bottom vessel and add three tsp of oil.

Pour two full ladles of batter into the vessel and spread slightly. Close with a plate and allow it to get roasted on a medium flame for 5 mins.

Remove the lid and flip the roti and roast on the other side without closing the lid. Remove from vessel and serve hot with idly chilly powder.

Delicious and filling dibba roti is ready to eat. Note: No fermentation is required for this batter.

You can use it just after mixing the ground urad dal and rice rava. Recipe courtesy: 4th sense cooking RELATED RECIPES Methi roti Palak paratha Makki ki roti Arugula chapathi Palak Roti Ingredients: 1 cup - urad dal 3 cups - rice rava (broken rice) 2 tsp - cumin Salt to taste Oil (less)

Now mix the ground urad dal and soaked rice rava thoroughly in a large bowl. Add salt and cumin and mix well.

The batter should be of idly batter consistency. Take a heavy bottom vessel and add three tsp of oil.

Pour two full ladles of batter into the vessel and spread slightly. Close with a plate and allow it to get roasted on a medium flame for 5 mins.

Remove the lid and flip the roti and roast on the other side without closing the lid. Remove from vessel and serve hot with idly chilly powder.

Delicious and filling dibba roti is ready to eat. Note: No fermentation is required for this batter.

You can use it just after mixing the ground urad dal and rice rava. Recipe courtesy: 4th sense cooking RELATED RECIPES Methi roti Palak paratha Makki ki roti Arugula chapathi Palak Roti Ingredients: 1 cup - urad dal 3 cups - rice rava (broken rice) 2 tsp - cumin Salt to taste Oil (less)

Soak Bengal gram dal for 1 hour in water. Grind the dal coarsely without adding much of water and add chilli powder, garam masala powder, roasted oats and salt to it.

Mix in adequate water to make it into vada batter consistency. Close the bowl and keep it aside for 15 mins.

Now mix in the mashed potato until it forms firm dough. Make long oval shaped patties.

Heat oil in a pan and deep fry it until well cooked and golden brown on both sides. Keep it aside.

To make roti dough: Powder oats finely. Take wheat flour, oats powder and salt in a bowl.

Add adequate water to it and make roti dough. Pinch small balls and roll into roti.

Heat a tawa and roast the roti by adding few drops of oil. Assembling: Place a roti on the work area and spread some ghee on it.

Keep a patty in the center and sprinkle some chopped onions on top. Pour a generous spoon of lemon juice on the patty.

Mix half a tsp of chilli powder, chaat masala powder and salt together with 2 tbsp of water. Pour one generous spoon of this on the patty as well.

Now roll the frankie and tie it up with a tissue or foil. Serve hot.

Enjoy eating a healthy and delicious frankie. Recipe courtesy: 4th sense cooking RELATED RECIPES Horsegram vada Instant oats idli Vada pav Masala vada Medhu vada Ingredients: For filling: 1/2 cup - oats 1 - potato 1 cup - Bengal gram dal 1 tsp - chilli powder 1/2 tsp - garam masala powder 1/2 tsp - salt For chapathi: 1 cup - wheat flour 1/2 cup - oats Salt Oil Lemon juice 1 - onion (less)

Soak Bengal gram dal for 1 hour in water. Grind the dal coarsely without adding much of water and add chilli powder, garam masala powder, roasted oats and salt to it.

Mix in adequate water to make it into vada batter consistency. Close the bowl and keep it aside for 15 mins.

Now mix in the mashed potato until it forms firm dough. Make long oval shaped patties.

Heat oil in a pan and deep fry it until well cooked and golden brown on both sides. Keep it aside.

To make roti dough: Powder oats finely. Take wheat flour, oats powder and salt in a bowl.

Add adequate water to it and make roti dough. Pinch small balls and roll into roti.

Heat a tawa and roast the roti by adding few drops of oil. Assembling: Place a roti on the work area and spread some ghee on it.

Keep a patty in the center and sprinkle some chopped onions on top. Pour a generous spoon of lemon juice on the patty.

Mix half a tsp of chilli powder, chaat masala powder and salt together with 2 tbsp of water. Pour one generous spoon of this on the patty as well.

Now roll the frankie and tie it up with a tissue or foil. Serve hot.

Enjoy eating a healthy and delicious frankie. Recipe courtesy: 4th sense cooking RELATED RECIPES Horsegram vada Instant oats idli Vada pav Masala vada Medhu vada Ingredients: For filling: 1/2 cup - oats 1 - potato 1 cup - Bengal gram dal 1 tsp - chilli powder 1/2 tsp - garam masala powder 1/2 tsp - salt For chapathi: 1 cup - wheat flour 1/2 cup - oats Salt Oil Lemon juice 1 - onion (less)

Soak Bengal gram dal for 1 hour in water. Grind the dal coarsely without adding much of water and add chilli powder, garam masala powder, roasted oats and salt to it.

Mix in adequate water to make it into vada batter consistency. Close the bowl and keep it aside for 15 mins.

Now mix in the mashed potato until it forms firm dough. Make long oval shaped patties.

Heat oil in a pan and deep fry it until well cooked and golden brown on both sides. Keep it aside.

To make roti dough: Powder oats finely. Take wheat flour, oats powder and salt in a bowl.

Add adequate water to it and make roti dough. Pinch small balls and roll into roti.

Heat a tawa and roast the roti by adding few drops of oil. Assembling: Place a roti on the work area and spread some ghee on it.

Keep a patty in the center and sprinkle some chopped onions on top. Pour a generous spoon of lemon juice on the patty.

Mix half a tsp of chilli powder, chaat masala powder and salt together with 2 tbsp of water. Pour one generous spoon of this on the patty as well.

Now roll the frankie and tie it up with a tissue or foil. Serve hot.

Enjoy eating a healthy and delicious frankie. Recipe courtesy: 4th sense cooking RELATED RECIPES Horsegram vada Instant oats idli Vada pav Masala vada Medhu vada Ingredients: For filling: 1/2 cup - oats 1 - potato 1 cup - Bengal gram dal 1 tsp - chilli powder 1/2 tsp - garam masala powder 1/2 tsp - salt For chapathi: 1 cup - wheat flour 1/2 cup - oats Salt Oil Lemon juice 1 - onion (less)

Dice onion, green chillies and tomato finely. Saute the chopped onion, chillies and tomato until soft, add the cooked dal followed by chilli powder, turmeric powder and salt.

Allow it to boil for a while. Simmer stove and add milk to it mixing it well.

Finally switch off the stove and mix in the lemon juice. Garnish with coriander leaves and serve it hot with roti or any Indian bread.

Recipe courtesy: 4th sense cooking RELATED RECIPES Vegetable dal fry Ridge gourd with chana dal Medhu vada Daliya Cluster beans moong dal curry Ingredients: 2 cups - masoor dal 1 - onion 1 - tomato 2 - green chillies 1 tsp - turmeric powder 1 tsp - chilli powder Salt to taste 1 tbsp - lemon juice 1/2 cup - milk (less)

Wash and chop amaranth leaves and keep aside. Heat oil in a vessel add mustard seeds, urad dal, chana dal and fry them.

When they start to splutter add crushed red chillies, chopped green chillies, onion pieces and soaked moong dal. Let them fry until light brown colour.

Now add chopped amaranth leaves, turmeric powder and little water. Mix well, cover with a lid.

Let it cook completely. When it`s done, add salt and stir well.

Serve hot with rice or roti. Recipe and image courtesy: Indian cuisine RELATED RECIPES Menthi koora pappu Microwave thotakoora thalimpu Sorakaya Pulusu Koora Garlic Greens/keera koora Curry powder (Koora podi) Ingredients: 4 cups - chopped amaranth leaves 1/2 to 1 cup - moong dal 1 - onion 1 - green chillies 2 - red chillies 1/4 tsp - turmeric powder 1/2 tsp - urad dal 1/2 tsp - chana dal 1/2 tsp - mustard seeds 2 tbsp - oil Salt to taste (less)

Remove the dal mixture from the cooker and add the salt and turmeric powder and bring to a boil. Heat oil in a pan for seasoning.

Add the cumin seeds, chopped garlic, asafoetida and broken red chillies, and saute till fragrant. Pour the tadka into the simmering tur dal and mix well.

Now add the milk and cook for 2-3 minutes. Add finely chopped coriander leaves and switch off the flame Serve hot with rice or roti.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Lemon dal Instant mango pickle with moong dal Kadala curry with puttu Fish in roasted moong dal gravy Masoor dal Ingredients: 1/2 cup - tur dal/split pigeon peas 1/2 cup - milk 2 - green chillies 2-4 - dried red chillies 2 - garlic cloves, chopped 1/2 tsp - cumin seeds 1/4 tsp - turmeric powder 1 tbsp - chopped coriander leaves Salt to taste A pinch of asafoetida 2 tsp - oil (less)

Break the beans and remove the fiber. Chop them into small pieces and pressure cook for 3 whistles.

Heat one tablespoon of oil in a vessel and add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves and fry for few seconds.

Now add the beans, salt, turmeric powder and poppy seeds powder to it. Mix well, fry for few minutes and switch off the flame.

Serve hot with steamed rice or roti. Recipe and image courtesy: Indian cuisine RELATED RECIPES Thotakoora Pesarapappu Koora Cluster beans moong dal curry Beans in yoghurt Spicy Pinto Beans Dosa Butter beans with tomato Ingredients: 1/4 kg - beans 1 tbsp - poppy seeds 1/2 tsp - mustard seeds 1/2 tsp - chana dal 1/2 tsp - urad dal 3 to 5 - whole red chillies 1/4 tsp - turmeric powder 1 inch piece - dry coconut 1 stem - curry leaves Salt to taste 1 tbsp - oil (less)