dibba rotti recipe, how to make dibba rotti


Dibba rotti with step-by-step pics. dibba rotti is a well-liked snack made in lots of houses in Andhra Pradesh. Dibba rotti can also be referred to as as minapa rotti and is served as a breakfast snack. Though dibba rotti may be additionally served as a brunch or a night snack. I typically make dibba rotti for night snack and serve with coconut chutney or ginger chutney or avakaya pickle.

What does dibba rotti imply ?

In telugu language the phrase ‘dibba’ means plump or fats or stout and ‘rotti’ means bread. thus actually dibba rotti means a bread which is plump, fats or stout. Though it means a thick fats bread however the texture and style is nowhere like a bread. It is extra like a crisp, thick and spiced idli which all of us like at dwelling. You may even say that dibba rotti is a mixture of soppy idli and crispy dosa.

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dibba rotti, minapa rotti

How is dibba rotti made ?

Dibba rotti is primarily produced from urad dal (husked cut up black gram) and rice.the rice is within the type of rava which is nothing however rice floor to wonderful granules. Urad dal is floor first and the batter is blended with soaked rice rava. Some spices and herbs are added to this batter. A heavy shallow kadai is used to make dibba rotti. You may even use a shallow frying pan. Oil is unfold on the kadai after which the batter is added. Which is then sluggish cooked to an ideal crispy golden exterior. Later to be served with some onion chutney, ginger chutney or coconut chutney.

What concerning the style and texture of dibba rotti?

Dibba rotti batter is sluggish cooked on a low flame which makes the outside crispy and golden. the within texture is delicate and comparable to the feel of idli.

Dibba rotti is lower in wedges and served. So you get to style the surface crusty exterior and the delicate fluffy texture inside. The style is just not like that of idli as there isn’t any sourness within the batter (for the reason that batter is just not fermented), however comparable to a rava idli made with out spices. The crisp texture additionally provides to the style. Overall the feel and style of dibba rotti is just too good and you’ll preserve asking for extra. For the rice rava, you should utilize wonderful rice rava and even idli rava. I make dibba rotti with idli rava principally as I all the time have it in my kitchen.

What is sweet about dibba rotti recipe

  • The finest a part of making dibba rotti is that No fermentation is required.
  • You simply want to soak urad dal and rice rava. Then grind solely the urad dal to make a delicate fluffy batter. Mix soaked rice rava with urad dal batter. Then proceed in making dibba rotti.
  • Traditionally dibba rotti batter is just not fermented. Though if you’d like, you’ll be able to preserve the batter for two to Three hours after grinding.
  • The key spice that you shouldn’t neglect to add in dibba rotti is cumin seeds (jeera) as they assist in digestion. Apart from cumin seeds, you’ll be able to make many variations by including spices & herbs like inexperienced chillies, ginger, curry leaves, asafoetida (hing), coriander leaves, crushed black pepper and onions.
  • Using the identical cooking technique, you’ll be able to even use idli batter and make dibba rotti or minapa rotti.

Since I make dibba rotti sometimes, I’m sharing this recipe which will provide you with a pleasant crispy & crusty golden exterior on high and a delicate texture inside comparable to that of idli.

Few extra roti recipes it’s possible you’ll like are:

a lot of my recipes have step-by-step photographs and helpful ideas to enable you to make it simply and completely.

Dibba Rotti

Dibba rotti or minapa rotti is a well-liked snack from Andhra delicacies.  crusty, crispy from outdoors with delicate texture from inside. Dibba rotti is produced from urad dal batter and rice rava or idli rava. No fermentation is required to make them. 

dibba rotti recipe
Course:breakfasts,brunch,snacks
Cuisine:andhra,south indian
Servings (change the quantity to scale):4

(1 CUP = 250 ML)

for making batter

  • ½ cup urad dal – 125 grams (husked & cut up black gram)
  • 1 cup water – for soaking urad dal
  • ½ cup water – for grinding urad dal or add as required
  • ¾ cup rice rava or idli rava – 155 grams
  • 1.5 cups water – for soaking rice rava
  • 1 inexperienced chilli
  • 1 teaspoon cumin seeds
  • ½ teaspoon salt or add as required

for cooking

  • 4 to 6 tablespoons peanut oil or add as required – may use any impartial flavored oil

soaking lentils and rice rava

  • Rinse urad dal a few instances in water. 

  • Drain all of the water after which soak urad dal in a bowl with 1 cup water for 3 to Four hours. 

  • Take rice rava or idli rava in a big bowl. We will first rinse the rava. 

  • Add water until it floats a couple of centimetres on high of the rava layer. Gently combine the rava with water. Let this combination relaxation for some seconds. Gently discard the water from the highest. Do this technique a few times. 

  • Then add 1.5 cups water for soaking rice rava for 3 to Four hours.

  • Note: if you happen to do not need rice rava, then soak ¾ cup rice in water for 3 to Four hours. Drain all water. Spread rice on a plate or tray for about an hour. Then grind to a semi-fine texture of that of rice rava or idli rava.

  • Later drain all of the water from urad dal and add in a wet-grinder jar.

  • Add ½ teaspoon chopped ginger and 1 inexperienced chilli (chopped). 

making batter

  • Add ½ cup water in components and grind to a clean fluffy batter. I added ½ cup water for grinding urad dal however relying on the standard of urad dal, you’ll need much less or extra water. 

  • Take your entire urad dal batter in a big bowl or pan. Keep apart. 

  • Take some portion of the rice rava combination in your palms. Press tightly and squeeze all of the water from the idli rava. Let the water get squeezed in the identical bowl. Do make positive that you just squeeze the rice rava or idli rava very properly.

  • Add this squeezed portion of idli rava within the urad dal batter. Repeat the above step and this fashion add your entire squeezed idli rava to the urad dal batter.

  • Add 1 teaspoon cumin seeds and ½ teaspoon salt or add as required. 

  • Mix very properly.

  • The batter consistency is like that of idli batter. In case the batter appears to be like skinny, then add some extra rice rava which has been soaked in water and later squeezed of all of the water. 

making dibba rotti

  • Take a heavy and thick bottomed kadai or frying pan. Add 2 tablespoons peanut oil within the kadai. Then unfold the oil on the edges of kadai by tilting the kadai or with a spoon. Let the oil turn out to be scorching, however not scorching scorching.

  • Do use a heavy iron kadai or a heavy pan with a strong base or else the dibba rotti can get burnt. Peanut oil provides a great style however you should utilize every other impartial flavored oil. 

  • Once the oil turns into scorching, scale back the flame to its lowest. Add Three massive ladles of the dibba rotti batter.

  • Gently unfold and even out the batter from the highest with the again of a spoon.

  • Cover the layer of dibba rotti. Cook on a low flame.

  • Cook until the bottom of the dibba rotti is crisp and golden. You can make this out by checking the sides from high. The edges could have a golden colour. 

  • Then flip over the half-cooked dibba rotti gently with a spatula. In case the bottom has not turn out to be golden & crispy, then proceed to cowl and cook dinner until it turns into golden.

  • Now cook dinner the second aspect. Drizzle 1 to 2 teaspoons peanut oil on the edges. While cooking the second aspect, don’t cowl and cook dinner.

  • Cook until the second aspect is cooked correctly and also you see some golden spots. To verify you’ll be able to insert a toothpick or a fork or knife and so they should have no sticky or raw batter on them. 

  • Similar means make dibba rotti from the remaining batter. Every time you make dibba rotti, add 1 to 2 tablespoons oil. If you see oil within the kadai or pan, then add 1 to 1.5 tablespoons oil. 

  • Remove from the pan. Place on a chopping board. Slice in wedges or squares and serve with onion chutney or ginger chutney or coconut chutney. 

  • You can add curry leaves, crushed black pepper, asafoetida, onions and coriander leaves to the batter. Traditionally made with cumin seeds solely.
  • Traditionally batter is just not fermented. Use straight or preserve for two to Three hours. Do not ferment.
  • If doable use peanut oil for good style.
  • Batter consistency is thick like idli batter. 

Nutrition Facts

Dibba Rotti

Amount Per Serving

Calories 362 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Sodium 341mg15%

Potassium 48mg1%

Carbohydrates 41g14%

Fiber 5g21%

Protein 8g16%

Vitamin C 2.4mg3%

Calcium 32mg3%

Iron 2.5mg14%

* Percent Daily Values are primarily based on a 2000 calorie weight loss program.

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Soaking lentils and rice rava for dibba rotti

1. Rinse ½ cup (125 grams) urad dal a few instances in water. Drain all of the water after which soak urad dal in a bowl with 1 cup water for 3 to Four hours.

soaking lentils and rice rava for dibba rotti

2. Take ¾ cup rice rava or idli rava (155 grams) in a big bowl. We will first rinse the rava. Add water until it floats a couple of centimetres on high of the rava layer. Gently combine the rava with water. Let this combination relaxation for some seconds. Gently discard the water from the highest. Do this technique a few times. Then add 1.5 cups water for soaking rice rava for 3 to Four hours.

Note: if you happen to do not need rice rava, then soak ¾ cup rice in water for 3 to Four hours. Drain all water. Spread rice on a plate or tray for about an hour. Then grind to a semi-fine texture of that of rice rava or idli rava.

soaking lentils and rice rava for dibba rotti

3. Later drain all of the water from urad dal and add in a wet-grinder jar.

soaking lentils and rice rava for dibba rotti

4. Add ½ teaspoon chopped ginger and 1 inexperienced chilli (chopped).

soaking lentils and rice rava for dibba rotti

Making batter for dibba rotti

5. Add ½ cup water in components and grind to a clean fluffy batter. I added ½ cup water for grinding urad dal however relying on the standard of urad dal, you’ll need much less or extra water.

making dibba rotti batter

6. Take your entire urad dal batter in a big bowl or pan. Keep apart.

7. Take some portion of the rice rava combination in your palms. Press tightly and squeeze all of the water from the idli rava. Let the water get squeezed in the identical bowl. Do make positive that you just squeeze the rice rava or idli rava very properly.

making dibba rotti batter

8. Add this squeezed portion of idli rava within the urad dal batter. Repeat the above step and this fashion add your entire squeezed idli rava to the urad dal batter.

making dibba rotti batter

9. Add 1 teaspoon cumin seeds and ½ teaspoon salt or add as required.

making dibba rotti batter

10. Mix very properly.

making dibba rotti batter

11. The batter consistency is like that of idli batter. In case the batter appears to be like skinny, then add some extra rice rava which has been soaked in water and later squeezed of all of the water.

making dibba rotti batter

Making dibba rotti

12. Take a heavy and thick bottomed kadai or frying pan. Add 2 tablespoons peanut oil within the kadai. Then unfold the oil on the edges of kadai by tilting the kadai or with a spoon. Let the oil turn out to be scorching, however not scorching scorching. Do use a heavy iron kadai or a heavy pan with a strong base or else the dibba rotti can get burnt. Peanut oil provides a great style however you should utilize every other impartial flavored oil.

making dibba rotti

13. Once the oil turns into scorching, scale back the flame to its lowest. Add Three massive ladles of the dibba rotti batter.

making dibba rotti

14. Gently unfold and even out the batter from the highest with again of a spoon.

making dibba rotti

15. Cover the layer of dibba rotti. Cook on a low flame.

making dibba rotti

16. Cook until the bottom of the dibba rotti is crisp and golden. You can make this out by checking the sides from high. The edges could have a golden colour. It takes approx 20 to 25 minutes for the rotti to get cooked utterly. Though timing will fluctuate with the depth of flame, dimension, thickness & heaviness of the kadai or pan.

making dibba rotti

17. Then flip over the half-cooked dibba rotti gently with a spatula. In case the bottom has not turn out to be golden & crispy, then proceed to cowl and cook dinner until it turns into golden.

making dibba rotti

18. Now cook dinner the second aspect. Drizzle 1 to 2 teaspoons peanut oil on the edges. While cooking the second aspect, don’t cowl and cook dinner.

making dibba rotti

19. Cook until the second aspect is cooked correctly and also you see some golden spots. To verify you’ll be able to insert a toothpick or a fork or knife and so they should have no sticky or raw batter on them. Similar means make dibba rotti from the remaining batter. Every time you make dibba rotti, add 1 to 2 tablespoons oil. If you see oil within the kadai or pan, then add 1 to 1.5 tablespoons oil.

making dibba rotti

20. Remove dibba rotti from a pan. Place on a chopping board. Slice in wedges or squares and Serve dibba rotti with onion chutney or ginger chutney or tomato chutney or coconut chutney.

Andhra dibba roti



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