Dibbarotti

Dibba rotti is a popular Andhra Pradesh dish, which is served as a breakfast, brunch, snacks and I would love to have as my dinner too. One of those recipes which my mom taught me and of course she helped me in completing this blog too!

Basically "dibba" means fat and rotti means "bread". So we can call it as a fat(thick) bread. It tastes great with coconut chutney, aavakai ,or tomato chutney. We can say dibba rotti is a combo of dosa and idly. Its crispy outside and fluffy inside. 

INGREDIENTS 

1 cup black urad dal ( పొట్టు మినపప్పు)

3 cups rice ravva (బియ్యం రవ్వ)

Salt according to taste

for one cup of urad dal take three cups of rice ravva

INGREDIENTS FOR CHUTNEY

10 tomatoes 

1 cup coriander leaves

10 garlic cloves (optional) 

20 green chillies 

20 gms tamarind 

1/2 tsp turmeric

1/2 tsp mustard seeds

Asafoetida (hing/inguva) 

Curry leaves

Salt according to taste 

Oil

METHOD 

BATTER

Fristly rinse the urad dal and soak it for six hours. Remember the water level should be higher than urad dal. After six hours pour off the water. Now ground it into a smooth batter by adding water in between. See that the batter consistency is sightly thiner than idli batter.

 Now add three cups of rice ravva to the batter. Mix it well and now it's time to leave the batter for fermentation. Leave it for 4-5 hours.

DIBBAROTTI

Take a heavy, thick bottomed kadai or frying pan. Now add 2-3 tsp of oil and slightly tilt that pan or kadai, so that the oil reaches every end of the vessel. Let the oil become hot, but not sizzling hot. Then add 3 large ladles of dibba rotti batter and spread it evenly all over the pan using the same ladle or a spoon. 

Cover the pan with lid and cook it on a low flame. 

Cook the dibba rotti till the base is crispy and golden brown color. You make this out by checking the ends of the rotti. It should turn to golden brown color. And second thing to make it out is when try to turn the half cooked rotti with the help of a spatula. If you can't turn it easily, then let it cook for some more time. Now turn the dibba rotti and let it cook on the other side too. 

Transfer it into a plate. 

Coconut chutney as well as tomato chutney goes well with this dibba rotti. But I would love to have it with tomato coriander chutney. It really tastes great. 

CHUTNEY

Fristly cut each tomato into 4 halfs. In a kadai add oil and then add tomatoes, turmeric, salt and tamarind. Now let the tomatoes cook well, until oil comes out from side. Now let the tomatoes cool. Add green chillies, garlic cloves and coriander to a mixer jar and grind it into a fine paste. Now add cooked tomatoes to the fine paste, which were put aside earlier. Now grind the paste along with tomatoes. 

For seasoning this chutney take a kadai and add oil. Heat the oil and add mustard seeds, hing(inguva), and curry leaves. Now add this seasoning to the paste and mix it well. 

Yeah your yummy chutney is all set for serving with crispy, tasty  dibba rotti.

NOTE:

• If your dibba rotti batter is thin in consistency then add little bit of rice ravva, to get the thick consistency. 
• Don't over heat the pan while you add dibba rotti batter in the pan.
• Don't forget to turn the flame low as to cover the pan with lid.
• Constantly check the edges of the dibba rotti instead of trying to turn it.