Dibba Rotti is a dish from Andhra Pradesh. It has an amazing contrast of texture, super crunchy from the outside and absolutely soft from inside. It is one of the most under-rated dishes. Because it is drastically tasty and equally simple! It deserves to be more popular. Generally, idli rava is used to prepare dibba rotti. This recipe simplifies the dibba rotti recipe and uses idli batter to make dibba rotti.
Idli Batter: This is what makes all the difference. Andhra Dibba Rotti is prepared using a fermented batter of idli rava and urad dal. That is a time consuming and effort taking process, although it is totally worth it. However since I believe that the dish should be fuss-free, I tried the recipe with idli batter and was very content with the results. I have used homemade idli batter. You can also use readymade idli batter.
Clarified butter/ghee: I have used ghee instead of oil to cook dibba roti.
Certainly, the classic Dibba Rotti is on the blog and is one of the most popular recipes here.
1.This recipe serves 2-3 persons.
2.Heat 2 tbsp ghee in a thick bottom kadai/pan.
Tips:Avoid using non stick cookware to make dibba rotti.
3.Pour 2 cups of idli batter. Ensure the batter has salt. Otherwise add salt to taste.
Tips:The quantity of batter depends upon the size of pan used to cook it. Do not make it too thick.
4.Cover it and let it cook on low flame for 10-12 minutes.
5.It will be almost cooked from one side.
6.Flip and cook from the other side for 2-4 minutes. Do not cover the pan.
7.Serve hot. Bon appétit!
PREP TIME 0 minutes
COOK TIME 12-15 minutes
TOTAL TIME 12-15 minutes
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