Dibba Rotti

Life has given me a chance to taste food from a different state of India now :)

Dibba Rotti or Rotta from Andhra was introduced to me by a friend last weekend and I instantly fell for it. It was more or less like a combination of Idly and Dosa. Crispy outer layer and soft idly like texture inside. It was simply delicious and oops.. its absolutely filling too :)

Ingredients:

Urad Dhall - 1 cup

Rice Rava (broken rice) - 3 cups

Jeera - 2 tsp

Salt - for taste

Oil

Method:

Soak urad dhall in water for 2 hours and soak rice rava in water for 1 hour.

Grind urad dhall into a smooth paste adding little water to it.

Now mix the ground urad dhall and soaked rice rava thoroughly in a large bowl. Add salt and jeera and mix well. The batter should be if idly batter consistency.

Take a heavy bottom vessel and add three tsp of oil. Pour two full ladles of batter into the vessel and spread slightly. Close with a plate and allow it to get roasted in medium flame for 5 mins. Remove the lid and flip the rotti and roast on the other side without closing the lid.

Remove from vessel and serve hot with idly chilly powder.

Delicious and filling dibba rotti is ready to eat :)

Note:

No fermentation is required for this batter. You can use it just after mixing the ground urad dhall and rice rava.

Written by: Nithya
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