n 1.  Add chopped carrots, onions, walnuts, coriander leaves, jeera, cumin seeds and salt  to idli batter, mix well. If the batter is too thick add little water. Water is not required if the idli batter is well fermented.nn 2. Heat a non stick griddle on a medium heat, add one teaspoon of oil and spread it all over the griddle.nn 3. Pour around one or two laddle full of  batter on the griddle and spread it into your desired shape and size. The thickness of thid dibba roti should be around 1/2 inch. You can make a big dibba roti and cut into desired shapes with cookie cutters or knife.nn 4.  Cover it with a lid, and reduce the flame to medium low. Cook it till the bottom becomes golden brown color. Flip it and cook for another 4 - 5mins without lid. nn 5. Continue cooking the same way with the entire batter. nn 6. Serve it with any chutney of your choice or it can be eaten as it is.nn Note: Quantity of carrots, walnuts, onions and coriander leaves can be adjusted according to your taste.nn  n