Andhra Pradesh

Dibba rotti

Name: Dibba rotti
Total time: 45 min
Yield: 4 servings
Cuisine: Andhra
Ingredients: 3/4 cup urad dal (split black gram); 1 1/4 cups idli rava rice; Water, for grinding; 1 tsp cumin seeds; 2 chopped green chilli; 1/2 inch grated ginger; 1 sprig curry leaves; 1 small chopped onion; 3 tbsp cooking oil (vegetable oil); Salt, to taste

A thick urad and rice cake cooked slow in a heavy pan. Crisp crust, soft middle, very Andhra.

45 minTime

14 gProtein each

mediumSpice

The thick roti of Godavari2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

453kcalsame

14 gproteinsame

8 gfibresame

45minutessame

Dibba rotti, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Urad dal (split black gram)¾ cup

Rice1¼ cups idli rava

Waterfor grinding

Cumin seeds1 tsp

Green chilli2, chopped

Ginger1.5 cm, grated

Curry leaves1 sprig

Onion1 small, chopped

Cooking oil (vegetable oil)3 tbsp

Saltto taste

Method

5 steps

1Soak urad dal for 4 hours and grind to a thick, fluffy batter. Wash the idli rava, squeeze and mix it in with salt.
2Rest the batter for 30 minutes, then add cumin, chilli, ginger, curry leaves and onion.
3Heat oil in a heavy kadai, pour in the batter about 2 cm thick, cover and cook on low.
4Flip carefully, add more oil around, and cook the other side covered.
5Cut into wedges and serve hot with coconut or allam chutney.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh

Dibba rotti

A thick urad and rice cake cooked slow in a heavy pan. Crisp crust, soft middle, very Andhra.

45 minTime

14 gProtein each

mediumSpice

The thick roti of Godavari2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

453kcalsame

14 gproteinsame

8 gfibresame

45minutessame

Dibba rotti, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Urad dal (split black gram)¾ cup

Rice1¼ cups idli rava

Waterfor grinding

Cumin seeds1 tsp

Green chilli2, chopped

Ginger1.5 cm, grated

Curry leaves1 sprig

Onion1 small, chopped

Cooking oil (vegetable oil)3 tbsp

Saltto taste

Method

5 steps

1Soak urad dal for 4 hours and grind to a thick, fluffy batter. Wash the idli rava, squeeze and mix it in with salt.
2Rest the batter for 30 minutes, then add cumin, chilli, ginger, curry leaves and onion.
3Heat oil in a heavy kadai, pour in the batter about 2 cm thick, cover and cook on low.
4Flip carefully, add more oil around, and cook the other side covered.
5Cut into wedges and serve hot with coconut or allam chutney.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dibba rotti

Make it your way

Ingredients

Method

Dibba rotti

Make it your way

Ingredients

Method

Make it a meal