Soaking Time : 5-6 hours
Rest Time : 3 hours
Cooking Time : 15 minutes for each one
Urad Dal/ Minappappu : 1 cup
Biyyapuravva : 2 cups
Green Chilies : 5 chopped
Ginger : 2" piece minced
Jeera/ Cumin : 1/2 tsp
Salt to taste
Soak urad dal and biyyapuravva for 5-6 hours separately.
Blend the urad dal into a smooth paste and squeeze all the water off the rava and add it to the batter. Mix well and rest for 3 hours.
Note: if you can't find biyyapuravva, wash and drain rice dry it off in the oven or outside if there is enough sun. Once the rice is completely dry, blend it on coarse and sift to get the rava.
Add the chilies, ginger, salt and jeera to the batter after 3 hours.
Heat a pan on medium with 2 tbsp oil and pour in 4 laddles of batter. Put the lid on and cook until the bottom is golden brown (about 9 minutes). Add 1 tsp of oil and turn the rotti and cook for another 4-5 minutes until the other side is golden brown. Don't put the lid.
Take it out, serve hot with mango pickle or any chutney.
Another variation and my personal favorite is adding 1 tsp of Andhra mango pickle oil before pouring the batter and 2 tsp of oil on top of the rotti. Tastes really good and the color is very appleaing too.