Jun 21, 2012

Dibba Rotti

Dibba Rotti

Thick grainy pancakes. A popular dish in Andhra cuisine. Recipe from Essential Andhra cook book.

Makes: 6 - 8


1/2 cup (100 g) urad dal (black gram dal)

1 cup (200 g) raw rice

Water for grinding

1 tablespoon dry roasted cumin powder (jeera powder)

Salt to taste

Oil for frying


Soak rice and dal separately for 4 – 6 hours. Grind dal coarsely. Separately, grind rice coarsely. Mix the rice and dal with little hot water, cumin powder and salt to the batter. Batter should be thick in consistency. No need to ferment the batter.

Heat a deep thick bottomed kadai (deep kadai will give a perfect shape). Sprinkle 1 teaspoon oil. Spread a ladle of the batte (do not spread and make circles like normal dosa. Dibba rotti is a thick pan cake). Cover with a lid and cook on a low heat for 10 minutes (underside should be golden color). Flip over and cook the other side until done and light golden color (approximately 7 – 10 minutes). Remove carefully with flat spatula. Cut into desired shape and serve hot with coconut chutney or Spicy Andhra pickles or any vegetable gravy dishes.

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