Andhra Dibba Rotti

Dibba rotti is a classic Andhra dish that is served as breakfast or evening snack with a good chutney or pickle. I use to prefer tomato pickle...It gets the best crust when we made with homemade rava....My mom gave me homemade rava and it came out very well. If you have kids at home, do try this, they will love the crust :) Very easy to prepare...

      

Ingredients:

• Urad dal - 1 cup
• Idli rava/home made rice rava - 2 cups 
• Fenugreek seeds(Menthulu) - 1/2 tbsp 
• Salt - as per taste
• Oil - as required

Method:

1. For batter: Wash, clean and soak urad dal at least 4-5 hours along with fenugreek seeds.
2. Grind the dal with fenugreek seeds till it turns frothy. Must be of the thin dosa batter consistency. If using idli rava refer notes.
3. Add homemade rava mix well. Ensure there are no lumps & repeat mixing.
4. Mix well so that all the rava combines with batter. Adjust the salt and set the batter for at least 6 hours (preferably over night) to ferment.
5. For Rotti: Heat a heavy bottom Kadai with oil. The oil should become hot.
6. Pour the batter and level it. pour the batter till 1½ to 2 inches height.
7. Cover and cook till the batter firms up on a medium flame.For even crust, the flame should reach till the edges of the batter under the kadai.
8. Remove the lid and cook till you get a crusty base.
9. Flip it to the other side and cook till the other side also cooks well and gets a crusty base.
10. Off the flame and leave it in the kadai for about 5 minutes.
    
    Cut into pieces with a sharp knife and serve with any chutney or pickle of your choice.
    
    
    
    Note:
    
    • To make dibba rotti, a heavy bottom iron kadai, is used and usually doesn’t come out that good in non-stick pans.
    • I used homemade rava here to gets the best crusts.
    • If using idli rava , the consistency of the batter must be thicker to get the right crust. 
    • Wash the idli rava and squeeze off excess water with both your palms.Then mix it with urad dal, if the consistency turns thin, then it will not turn out crusty.
    • You can make dibba rotti still more yummy by adding, chopped onions, coriander leaves and cumin seeds. 
                
    
    
    And if you try any recipe from my space, please feel free to share your feedback & comments. If possible take a picture of that dish and email to the sreshtauppalapati@gmail.com I will publish your pictures in Sreshta's Kitchen Facebook page You can find similar pictures published in Sreshta's Kitchen Facebook Page under the Album - Recipes Tried by Readers. Thanks !