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)

Dry roast rava till a nice aroma arises. It may take 3-4 mins, then set aside.

Transfer to mixing bowl. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves.

Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauted carrot with tempering done.

Add required water to make a batter consistency of our normal idly batter. Grease the idli plates with little oil.

Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done.

Serve hot with any chutney of your choice. The taste is very close to rava idlis with the additonal tag of being healthy.

Note: The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky. If you skip the baking soda you will not get the porous texture as in the pics Recipe: Sharmis Passions RELATED RECIPES Instant mango pickle with moong dal Idli podi Stuffed vegetable idli Stuffed vegetable idli Barley idli Ingredients: 1 cup - instant oats 1/2 cup - wheat rava 1/2 cup - curd 3/4 or as required - water 1 medium sized - carrot, grated 2 tsp - mustard seeds 1 tsp - green chilli, finely chopped Salt to taste 1/2 tsp - asafoetida 2 tsp - coriander leaves, finely chopped 1/2 tsp - baking soda Oil to grease idli plates (less)

Dry roast rava till a nice aroma arises. It may take 3-4 mins, then set aside.

Transfer to mixing bowl. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves.

Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauted carrot with tempering done.

Add required water to make a batter consistency of our normal idly batter. Grease the idli plates with little oil.

Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done.

Serve hot with any chutney of your choice. The taste is very close to rava idlis with the additonal tag of being healthy.

Note: The batter will be slightly thick in consistency it will resemble normal idly batter, a little sticky. If you skip the baking soda you will not get the porous texture as in the pics Recipe: Sharmis Passions RELATED RECIPES Instant mango pickle with moong dal Idli podi Stuffed vegetable idli Stuffed vegetable idli Barley idli Ingredients: 1 cup - instant oats 1/2 cup - wheat rava 1/2 cup - curd 3/4 or as required - water 1 medium sized - carrot, grated 2 tsp - mustard seeds 1 tsp - green chilli, finely chopped Salt to taste 1/2 tsp - asafoetida 2 tsp - coriander leaves, finely chopped 1/2 tsp - baking soda Oil to grease idli plates (less)

Grind soaked rice along with greens, chillies, curd and salt into a fine batter. Allow this batter to ferment over night.

Add enough water to the batter to make it into pouring consistency (just like rava dosa batter). Heat the skillet and pour a ladle full of batter starting from the edges in a circular way.

Since the batter is loose, it will automatically fill the middle portion. Add a spoon of oil to roast it.

Turn the dosa and roast it on the other side too. Serve hot with garlic or onion chutney.

Recipe courtesy: 4th sense cooking RELATED RECIPES Keerai masiyal Dosa batter bonda Methi Chapathi Agathi keerai curry Keerai sambar Ingredients: 2 cups - Balloon Vine greens / Mudaikathan Keerai 2 cups - parboiled rice 3 - green chillies 1 cup - curd Salt to taste (less)

Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter. Then add grated ginger, chopped green chillies, curry leaves and red chillies and fry for a minute.

Now add the soaked moong dal and fry for a minute. Then add water and bring to a boil.

Add salt and rice rava to it and mix very well. Reduce the flame, cover with a lid and let it cook completely.

Serve with fresh curd or coconut chutney. Recipe and image courtesy: Indian cuisine RELATED RECIPES Vegetable aval upma Lemon dal Instant mango pickle with moong dal Four coloured capsicum rice Meen moilee with rice Ingredients: Rice Ravva / Broken Rice : 1 cup Water : 2.

5 cups Moong Dal : 1/4 cup Green Chillies : 2 or 3 Grated Ginger : 2 tsp Dried Red Chillies : 2 Mustard Seeds : 1 tsp Chana Dal : 1 tsp Urad Dal : 1 tsp Cumin Seeds : 1/2 tsp Oil : 2 - 3 tbsp Curry Leaves : 1 sprig Salt to taste (less)

Finely chop adrak, pyaj, hari mirch, tomato and dhania. Mix lal mirch in batter.

If you do not want to add lal mirch leave it. Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Cook at low flame and grease it on the corners and turn it to cook the other side. Serve it hot.

If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa. Cook it at low flame to make it tastier (less)

Mix them in a container and add salt. Cover and leave for fermentation for 12 hours.

Finely chop adrak, pyaj, hari mirch, tomato and dhania. Cut kaju also into pieces.

Mix lal mirch in chawal batter. Heat a non stick pan/tawa and spread 1 tbsp batter on it.

Spread chopped vegetables and kaju on it. Cook at low flame and grease it on the corners and turn it to cook the other side.

Serve it hot. If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.

Cook it at low flame to make it tastier (less)

Preparation Time : 5 min. Soaking Time : 2 hours.

Makes 8 to 10 uttapams. Ingredients 1 recipe dosa batter 3 small onions , chopped 2 tomatoes, chopped 1/4 cup corn, boiled 1/4 cup capsicum , chopped 1/4 cup carrot , grated 3 teaspoons lemon juice 2 tablespoons oil salt to taste oil for cooking To serve coconut chutney This is a privileged section on tarladalal.

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