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Jul 25

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Dibba Rotti/ Crispy Rice & Lentil Cakes – Indian Breakfast Recipe

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Crispy flatbread is known by the name Dibba Rotti in Andhra Pradesh for its texture and apprearence. Dibba is thick and Rotti means bread. So that’s how the name comes to this dish, Dibba Rotti. One can make this and enjoy any time of the day. Traditionally served with Spicy Mango Pickle, it tastes fabulous. It goes well with any spicy and tangy chutney like ginger pickle too.

Serves 4
Makes – 4 thick rottis
Preparation time – 10 mins
Soaking time – 4 hrs
Ingredients:

  • Rice – 1 Cup
  • Split Skinless Blackgram – 1 Cup
  • Green Chillies – 10 or to taste
  • Ginger – 1 1/2 inch piece
  • Salt – to taste
  • Cumin Seeds – 3/4 tsp
  • Baking Soda – 1/4 tsp
  • Onion (finely chopped) – 1/2 no
  • Cilantro (finely chopped) – 2 Tbsp
  • Oil – 1/4 Cup (add more or less)

Process:

  1. Wash the rice and dal together under running water.
  2. Rinse them thoroughly and drain the water. Add plenty of fresh water and let them soak for 4 hrs.
  3. After 4 hrs, drain the water drom the dal and rice.
  4. Into the blender add in the soaked dal and rice.
  5. Also add in green chillies, ginger and salt.
  6. Grind them with 2 Tbsp of water to a thick and coarse paste.
  7. To the ground batter, add cumin seeds, baking soda, cilantro, chopped onion.
  8. Mix thoroughly until combined, especially that baking soda should be mixed well with the batter.

For Frying:

  1. Heat a deep pan, add in 1 Tbsp of oil.
  2. When the oil is hot,add in three ladleful of the ground batter and spread it slightly.
  3. Cover and fry for 5 mins on LOW to MEDIUM heat.
  4. After 5 mins, open the cover and flip to fry for 3 more mins or until the rotti becomes golden on the other side as well. (without using the lid)
  5. Serve the rotti hot with ginger chutney or Mango Pickle.
  6. Reapeat the steps until you finish the batter.

Tips:

  1. Addition of oil is done to keep it crispy and appetitable. But, one can eliminate or use less oil and serve them with Yogurt and pickle to add some creamy taste to the Rottis.
  2. One can grate some vegetables like carrot, cabbage and add into the batter to add some color. But traditionally it is done this way.
  3. One can even make one big Rotti using all the batter in one go and slice them into quarters for serving.

 

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Permanent link to this article: http://www.sruthiskitchen.com/2014/07/25/dibba-rotti-crispy-rice-lentil-cakes-indian-breakfast-recipe/

2 comments

  1. Mrs Vara

    Can you do this receipe with another in substitue with urid dall

    1. admin

      For Dibba Rotti, we generally use Urid Dal.

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