Minapa Dosa Recipe | Minapattu Recipe | How to make Minapa Dosa

Minapa Dosa Recipe or Minapattu is one of the healthy breakfast recipes packed with proteins. As this recipe doesn’t require fermentation, this can be prepared instantly once the batter is ready.

Almost normal dosa and Minapattu look alike both have a distinct flavour. Andhra people like to eat this recipe with coconut chutney, Allam chutney or by mango pickle.

Making children eat healthy breakfast recipes becomes a hard task to many mothers, this version is crispy and can be made colourful (golden brown) when made on low to medium flame. The only thing we need to take care of is to serve hot and immediate as this may become hard.

Tip to make perfect Minapa Dosa or Minapattu:

• While soaking dal, we can add even rice to it or else we can add rice flour to the batter.
• Batter consistency must not be too hard or loose, it should be medium.
• If you are using an old non-stick pan, apply little oil and rub with onion slice to lift dosa easily.
• Unlike the usual dosa recipe, it doesn’t need fermentation. If fermented then it tastes sour.
• Adding chana dal or fenugreek seeds will make dosa crust golden brown.

You may also like to check other breakfast Recipes:

Pesarattu Recipe,

Minapa Garelu,

Rava Dosa and

Ragi Idli Recipe.

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Minapa Dosa Recipe | Minapattu Recipe | How to make Minapa Dosa

Minapa Dosaor Minapattu is one of the healthy breakfast recipes packed with proteins. As this recipe doesn’t require fermentation, this can be prepared instantly once the batter is ready.

Course Breakfast

Cuisine Andhra, Indian

Keyword Minapa Dosa, Minapattu

Prep Time 6 hours

Cook Time 10 minutes

Total Time 6 hours 10 minutes

Servings 4

Calories 456 kcal

Author Uppada Lakshmi

Ingredients

• Urad dal/ Minapappu – 1 glass 250 gms.
• Water – Required quantity
• Rice flour – 1 cup
• Salt – ¼ tbsp.
• Cumin seeds/ Jeera – ½ tbsp.
• Green chillies – 2 No. finely sliced
• Curry leaves – 2 tbsp. finely sliced
• Onions – 1 No. Sliced
• Oil – required to coat Minapa Dosa

Instructions

1. Soak urad dal overnight and clean dal so that there are no foreign particles.
2. Put dal in a grinder and grind to a soft batter.
3. Transfer urad dal batter to bowl and add salt and rice flour and mix well.
4. Add little water and make batter consistency in such a way that when the batter is put on a pan, it can be spread evenly.
5. Heat a pan and rub the layer with onion and put 2 spoons of batter.
6. Spread evenly with the help of spoon circularly. The batter should form a thin layer.
7. Put onions, finely sliced green chillies, curry leaves and cumin seeds.
8. Spread oil over minapattu so that layer can be cooked fast and crust turns crip.
9. Minapa Dosa tastes great when it’s hot and accompanied with chutney or with sambar.

Recipe Video

How to make Minapa Dosa or minapattu Recipe:

• Put urad dal in a bowl and add water to soak dal for overnight or at least 6 hours.

• Clean minapappu and remove skin and keep aside.

Note: If we are using whole gram then you need to remove the skin, if not we can directly grind soaked urad dal.

• Put soaked dal in a blender and make a soft batter.

• Transfer batter to another bowl, rice flour and salt and mix well.

Tip: If consistency is thick, add little water.

• On a pan, add little oil and put 2 large spoons of batter and spread in a circular manner to form a thin layer of Minapattu.

• Garnish with cumin seeds, green chillies, curry leaves and onions.

• Put a few drops of oil on sides and all over Minapa Dosa so that it turns crispy and to obtain golden crust.

• Once it turns golden brown colour, gently lift the crust of the dosa so that it doesn’t break.

• Minapattu recipe tastes great accompanied with coconut chutney.

Watch this recipe on ( Youtube ).