Dibba Rotti ~ Andhra Breakfast
Servings 3 people
Ingredients
For Batter
- 1 cup Raw Rice
- 1 cup Urad Dal
For Seasoning
- 1 tsp Cumin Seeds
- Curry Leaves handful
- 3 long Green Chillies
- 1 inch Ginger
- 1/2 cup Onions
- Salt to taste
- Cooking Oil for cooking
Instructions
Making the Batter
- Wash and soak the rice and urad dal separately for 6 hours.
- When ready to grind, first grind the rice to a coarse texture. Remove and then grind the urad dal to a smooth texture. When the urad dal is ground, mix in the rice and grind both together for 5 mins.
- We usually use wet grinder for grinding, you can grind this in a mixer jar as well. The water used should be just enough to grind and should limit to 1 cup of water maximum.
Making the Tempering
- Grind the ginger and green chilies to a paste. Add cumin seeds, curry leaves, salt and ginger, green chili paste along with finely chopped onions to the batter, mix well and keep it ready.
Making Dibba Rotti
- Heat a deep sauce pan with 2 tsp cooking oil, simmer and pour a ladleful of batter, slightly press it around. Sprinkle cooking oil on the sides, cover with lid and let it cook. It takes about 2 to 3 mins for one side to get cooked.
- Carefully flip to the other side and again cook for 2 to 3 mins with the cover on.
- Check if both sides are golden in colour.
- Serve hot with Allam Pachadi.
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