This is a very popular Andhra style crispy breakfast cake made with Idli batter. Minapa Rottis are usually made in a thick heavy bottomed wok which gives a nice thick crust to the rottis. You can also make these in a pan but remember to keep it in low flame. These are crispy on outside and soft and spongy inside.
There are few variations to make the batter for this, You can make it with Idli batter or you can replace Idli ravva with Idli Rice. For Idli batter, we have to soak Urad dal and Idli ravva for 6-8 hours, grind that to a batter and then we will ferment it for 6-8 hours. But if you are only making Minapa Rottis with the Idli batter you just need to soak Urad dal and Idli ravva for 4-5 hours, grind it and then ferment it for 4-5 hours.
We can eat this with any chutney. But have you ever tried eating with podi?? Try it, taste it. It is so tasty and stomach filling. Just one big rotti (made of 6 laddles of batter ) or two mini rottis(made of 3 laddles of batter ) will be a heavy breakfast and you don't feel hungry for hours. You can have this for dinner.
People get confused between Minapa Rotti and Dibba Rotti. Dibba Rotti is made with raw Urad dal, raw rice and butter milk. I will post that soon.
Heat a small wok or thick pan. Add 2 teaspoon of oil and then pour 3 laddle full of idli batter. This is make a mini Minapa Rotti. For a big one you need 4 teaspoon of oil and 6 laddles of batter.
After 10 minutes the bottom of rotti turns golden brown. Now with a flat spatula gently take the rotti out. By keeping the rotti in the middle of the spatula turn it into the pan / wok and cook it again for 2-3 minutes. Back of the spoon or tooth pick should out clean when you insert it into the rotti. Then it is ready.