Dibba rotti recipe | Andhra Minapa Rotti
Dibba rotti is an Andhra delicacy. This is a fat, thick, crispy crust dosa made with rice rava, urad dal and other spices. The rotti is made in a thick kadai / wok and cooked on slow to medium flame. This simple yet hearty dish is usually served with Avakkai pickle in Andhra. Learn here how to make this Dibba Rotti with step by step instructions, pictures and video!
Servings: 8 rotti
Calories: 153kcal
Equipment
- 2 Mixing Bowl
- 1 Mixer Grinder
- 1 Heavy Bottomed Kadai / Wok
Ingredients
- 1 Cup Urad Dal 1 Cup - 250ml
- 2½ Cups Idli Rava (Rice Rava)
- ¼ tsp Fenugreek seeds
- 2 tsp Salt
- 2 nos Green Chili
- 1 inch Ginger
- 1 tsp Cumin Seeds
- ¼ Cup Oil For cooking rotti
Instructions
- Take urad dal in a mixing bowl. Add fenugreek seeds. Wash the dal thoroughly. Add fresh water and soak the urad dal and fenugreek for 3 hours.1 Cup Urad Dal, ¼ tsp Fenugreek seeds
- Take rice rava in a mixing bowl. Add water and soak the rice rava for 3 hours.2½ Cups Idli Rava (Rice Rava)
- After 3 hours, drain water from soaked urad dal and take it to mixer jar.
- Add ¼ cup of water and grind the urad dal to smooth thick batter. Take this batter in a bowl.1 Cup Urad Dal
- Squeeze rice rava from water and add it to the bowl having urad dal batter.
- Stir both the soaked rice rava and urad dal batter.
- In a mixer jar, take green chili, ginger and cumin seeds.2 nos Green Chili, 1 inch Ginger, 1 tsp Cumin Seeds
- Grind it without adding water.
- Add this ground green chili+ginger+cuminseeds to the batter along with salt. Give a good stir. Dibba Rotti batter is now ready.2 tsp Salt
- Heat a heavy bottomed pan. When the pan is hot, add 2 tbsp of oil. Pour 3-4 ladle of batter on the pan.¼ Cup Oil
- Cover the pan with lid and keep the flame very low. Cook the dibba rotti in low flame till the bottom is crusty and golden.
- Flip and cook the dibba rotti covered for another 2-3 mins in low flame.
Video
Nutrition
Serving: 1slice | Calories: 153kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g