A typical and traditional recipe of Andhra Pradesh is this Dibba Roti. A mouth watering tiffin item that tastes yummy to have with any pickle. Try this tempting and inviting recipe for your breakfast...
- Pre time: 20 mins
- Cooking time: 30 mins
- Serves: 4
Ingredients for making Dibba Roti:
- Raw rice 1 cup
- Par boiled rice 1 cup (Idli rice / Puzhungal Arisi)
- Urad dal 1 cup
- Ginger a small piece of ½ inch
- Green chillies 2
- Salt to taste
How to make Dibba Roti?
Wash the rice together well and soak them together for four hours.
Wash the urad dal and soak it separately for 2 hours.
Drain the water out and grind the rice to thick and slightly coarse batter with chillies and ginger.
Then grind the urad dal well to smooth and fluffy batter.
Mix both the batters well with salt. The consistency should be liked idli batter.
Let the batter to ferment for 6 hours.
Then heat a heavy bottomed kadai or pan with 3 tea spoons of oil.
Pour two full ladles of batter in it. Don’t spread. Apply oil around it.
Close the kadai with a lid.
Wait for 5 minutes. Let it to cook in medium flame.
Remove the lid now. Flip off the rotti.
Now don’t close it with the lid. If you close it, the crispiness won’t be there.
Wait till the other side also becomes brown and cooked.
Remove it from the pan. Cut in to halves or quarters as you desire and serve with pickles or chutney.
- Use cold water to grind urad dal to get good smooth texture and froth in the batter.
- This can alslo be made immediately after grinding without fermentation. But making it after 6 hours enhances the taste.
- Use traditional cast iron kadais instead of non stick for making this roti.