Minaparotti, Dibbarotti



  1. 2 kg left over idli batter
  2. 2 inches of ginger
  3. 6 green chillies
  4. 1 flat tbsp of cumin seeds
  5. 4 tbsp cooking oil
  6. salt to taste


Grind ginger and green chillies together to make a coarse paste. Add this paste along with cumin seeds to the idli batter and mix well. Add salt, but remember the idli batter already has salt in it, so be careful.

Now add oil to a thick bottomed wok. Pour half the mixture into it. Cover the wok with a lid and let it cook on a low flame. When the bottom is crusted flip it over and let the other side get crusted too! Use the other half in the same manner to get two delicious golden buns as seen in the picture. Cut them into wedges as we cut a pizza. The are ready to serve with ginger chutney!


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