Dibba Rotti


Dibba Rotti… I am so glad I came across this recipe. Didn’t know of this Andhra speciality until I chanced upon it recenly on the net and have already made it a couple of times.

Makes a great breakfast, snack or a meal besides being easy to prepare. All you need is a frying pan! Although the taste seems like a combination of idli and medu vada, you don’t require an idli steamer, idli molds or a medu vada maker. It’s like a huge fried idli! Nice and crisp on the outside and soft on the inside. Eat as soon as it is made 😉

Would also go perfectly with any curry for lunch or dinner. Try it with chicken or mutton roce curry or sorpatel.

So here’s the recipe…..

Dibba Rotti

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

  • 1/2 Cup Urad Dal
  • 1 Cup Idli Rawa
  • ½ tsp. Cumin seeds
  • Salt to taste
  • 2 to 3 tbsp. Ghee

Wash Urad dal and soak in water for atleast 4 hours.  Wash the idli rawa, drain all the water and set aside.  Grind the urad dal to a smooth paste adding water as required.  Keep the paste thick. Mix the urad dal paste and idli rawa together,  add salt and cumin seeds.  Mix well.  Leave aside for 30 to 45 minutes.  If you wish, you may leave to ferment overnight but not necessary. 

Heat a frying pan, add ghee and when melted, pour 4 to 5 ladles of batter (to a small pan).  If the pan is larger more batter may be required to get the desired thickness.  The above quantity will give you two small dibba rottis or one medium.

Lower heat, cover the Pan and cook 10 to 15 minutes till the underside turns golden brown and crisp.  When the rotti starts leaving the sides and turns brown, flip and cook the other side for 10 to 15 minutes till golden.  Remove to a plate, cut into wedges or squares and serve with coconut chutney and or anyother chutney of your choice. Would taste great with some sambar too.

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