Dibba Rotti is a specialty of Andhra Pradesh. It can be served for breakfast, dinner or as a snack. Tastes great as it is crusty and crispy on the outside and soft on the inside.
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Ingredients:
For the Batter:
· Urad Dal – 1 cup
· Idli Rava – 2 cups
· Cumin seeds – 1 tsp
· Salt to taste
· Water
Oil for cooking the Dibba Rotti
Method:
For the batter:
· Wash and soak the urad dal well in a large bowl with ample amount of water for 4-5 hours.
· Add idli rava into a bowl and rinse it very well. Drain the water and squeeze off the excess water using both your plams. Then set aside. This step is done to soften the rava.
· Drain the water from the urad dal and add it to a blender jar. Pour water and add salt. Grind the dal to thick smooth and frothy consistency. Transfer it to a bowl.
· Add the drained idli rava to the urad dal, along with the cumin seeds.
· Add little water and let the consistency of the batter be thick to get the right crust.
· Set it aside for 30-45 minutes. Resting the dibba rotti makes it soft from inside.
For the Dibba Rotti:
· Heat a heavy bottom Kadai or a cast iron pan with oil. Spread the oil all over the kadai to coat it well in oil.
· When the oil becomes hot pour the batter to the center in the oil and level it with a ladle. Pour the batter till 1 inch thickness of height. There should be enough oil in the kadai which spreads around when the batter is poured to the center.
· Cover and cook on a medium flame till the batter firms up. For even crust, the flame should reach till the edges of the batter under the kadai.
· Remove the lid and cook till you get a crusty thick golden base.
· Flip it to the other side, cover and cook till the other side also cooks well and gets a crusty base.
· Once done remove it and it to a wire rack to retain the crust. Then slice the dibba rotti.
· Serve it hot with any chutney of your choice.
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