Minapa attu

Minapattu is an Andhra - style dosa that is crispier than those found in other regions of South India .

Preparation time : 10mins + 1 day
Serves : 2

Ingredients :

Urad dal : 1 cup
Idli Ravva : 2 1/2 cups
Salt to taste

Method :

Soak urad dal in water over night or for minimum of 6 hours.
Soak Ravva separately for minimum of 2 hours.
Grind soaked urad dal into a very fine paste by adding little by little water.
Take entire batter to a bowl with your hand,mix soaked ravva in this, cover it with lid and keep it in warm place.
[If you use your hand to take it into bowl then it will ferment nicely, i don't know what is the reason may be some chemicals from hand will go in  ;) ]
Leave batter to ferment over night or for a minimum of 12 hours.
(If climate is cold then don't leave batter outside, keep it in a dark , warm place like shelves or oven(off mode only) then it ferments good )
When you want to use add salt to the batter.
Make dosa by pouring ladle full of batter at centre and spreading it to the edges by rotating it.

Serve them with chutney or idli podi or any other side dish.
Enjoy your dish.
For a variation you can add, grated carrot, chopped onion , chopped tomato, chopped green chili, chopped coriander on top, or you can mix all these into the batter and you can make dosa.
Thank you , do post your comments :)