Dibba Rotti | Dibba Roti Andhra Breakfast
Dibba Roti has become one of our frequent meal to make, especially during Saturday. The recipe I am sharing today from Amma’s dairy that she had noted down many years ago. The other Dibba Rotti is made differently and after the initial introduction, this dish has become our regular. Since I realized that Hubby dear is fond of Dibba Roti, I was interested in trying Amma’s recipe.
We found this works out even better and we have been making it once in ten days. Though it struck that I haven’t actually clicked a picture and shared the recipe. So when I made it last week, I felt I much click it for Make a Meal. This joins the Dec Edition of Blogging Marathon, for week 1 where I will be sharing Make a Meal Theme, with dishes that are often made for dinners.
I am so happy to be finally writing here after nearly two months of absence. The backend work is nowhere close to getting done. I am just going ahead with posting new and hoping that work will get done by itself.
For day 1 it is Dibba Roti with Allam Pachadi, I even served a spicy podi with this meal. Since this batter doesn’t require fermentation, it’s easy to plan ahead for dinner time.
Dibba Rotti ~ Andhra Breakfast
Passive Time ||
6 hrs minutes|
Making the Batter
Wash and soak the rice and Urad dal separately for 6 hors.
When ready to grind, first grind the rice to a coarse texture. Remove and then grind the urad dal to a smooth texture. When the urad dal is ground, mix in the rice and grind both together for 5 mins.
We usually use wet grinder for grinding, you can grind this in a mixer jar as well. The water used should be just enough to grind and should limit to 1 cup of water maximum.
Making the tempering
Grind the ginger and green chilies to a paste. Add cumin seeds, curry leaves, salt and ginger Green chili paste along with finely chopped onions to the batter, mix well and keep it ready.
Making Dibba Rotti
Heat a deep sauce pan with 2 tsp oil, simmer and pour a ladleful of batter, slightly press it around. Sprinkle oil on the sides, cover with lid and let it cook. It takes about 2 to 3 mins for one side to get cooked.
Carefully flip to the other side and again cook for 2 to 3 mins with the cover on.
Check if both sides are golden in colour.
Serve hot with Allam Pachadi.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM