Monday, September 10, 2012

DIBBA ROTTI | MINAPA ROTTI | ANDHRA BREAKFAST RECIPES

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I have mentioned earlier in my blog that I prefer the Idlis prepared with Idli rice over the Idlis prepared with Idli rava as I find the texture and softness of the one prepared with Idli rice better than the one with Idli rava.However I do prepare Idlis using Idli rava at times as it is easy and quick to prepare especially when I don't have time to soak rice and when I want to prepare this yummy Dibba Rotti. I usually plan in such a way that I grind the batter by afternoon so that I can prepare these Dibba rottis on the same day for dinner and can make idlis for breakfast next day with the fermented batter.The batter is same for both Idli and Dibba rotti just that the batter should not turn sour for a good tasty Dibba rotti.While a few prepare dibba rotti with the freshly made batter, I like to keep it aside for few hours(say 5-6hrs) for a slight fermentation and I suggest you to do the same.It is a typical Andhra breakfast and tastes amazing but I wonder why it is not popular like the other famous breakfast of Andhra such as -Pesarattu.
Dibba rottis are usually prepared in a thick heavy bottomed deep vessel like Iron or Indolium kadais or heavy brass vessels which gives a nice thick and evenly red crust which cannot be achieved by using a non-stick pan.If you do not have those thick kind of kadais you can still choose non-stick but make sure you fry it on very low flame.The batter is poured to 1 to 1.5 inches height over a couple of spoonfuls of oil in the thick vessel/kadai and is roasted in a very low flame until you get a thick red colored crust. It has a soft porous idli kind of interior and crispy and crusty outer layer.If you have not tried this before, I highly recommend to try this one as it is very tasty and delicious.
Minapa Rotti | Idli Pindi Dosa | Dibba Rotti Recipe:

Ingredients:
2 1/2 cups Idli rava
1 cup Urad dal
3/4 tsp Fenugreek seeds
Salt to taste
Oil,for cooking
Method:
  • Soak urad dal and fenugreek seeds in water for 2-3 hrs.
  • Soak idli rawa in water separately for 2 hrs.
  • Drain the water from urad dal and fenugreek mixture and squeeze out extra water from idli rava and keep them separately.
  • Gring urad dal and fenugreek seeds mixture to a very fine and smooth mixture in wet grinder or mixie.Add little water in between for easy grinding.It takes approximately 15-20 mins.To test whether the urad dal is ground or not drop a little portion of urad batter in a bowl of water,if it floats it means your urad dal batter is well ground.If you are grinding the batter in a mixie always better to add cold water which helps the motor not to becoem hot while grinding.
  • Remove the urad dal batter in a big vessel and then add squeezed idli rava and salt to the urad dal batter and mix well with your hands.
  • Keep it aside for little fermentation for 6-7 hrs or over night.For making dibba rotti the fermentation need not to be done completely,few prepare dibba rotti immediately after grinding batter but I prefer a little fermentation for it.I usually grind the batter in the afternoon if I am making it for dinner or in the night if planning for a breakfast.
  • Take a thick kadai,I use my Indolium kadai for this as it makes the crust of dibba rotti really crisp.Non-stick ones do not give good results,if you do not have choice you can use them but heavy cast Iron or Indolium or thick brass vessels are ideally best for this.
  • Heat the kadai and pour the oil(4-5 tbsp) from the sides of the kadai so that the oil coats all the walls of the kadai.I usually heat the oil for some time until it is hot and then drain off excess oil and keep 2 tbsp in the kadai.My mom says if you temper mustard seeds in the pan,this process will make sure that your dibba rotti will slide out easily with out any sticking business.You can see few specs of mustard seeds sticking to my dibba rotti in the pics.If you are using non-stick,you need not to worry about it.You can proceed to prepare them with 2 tsp oil.

  • Now add 2-3 ladles of batter in the kadai,take care not to exceed 1 1/2 " thickness in the center.Cover it with lid and let it get roast on low flame for at least 8-10 mins.If using non-stick check in between,it might take less time.
  • Once you see red color in the edges increase the flame for 1-2 mins and gently slide it and turn to the other side.You can slide it in the same kadai and fry on the other side or if you want a evenly roasted top you can slide it on the hot and oiled tawa(used for dosas) and fry for 1-2 mins.
  • Cut into wedges and serve it.

Serve it hot in wedges with coconut chutney/Avakai/Bellam Avakai/Karapodi. I love it with everything.

Notes:
  • You can prepare dibba rotti with idli batter(fermented one) too.It tastes delicious too just that do not use very sour batter.
  • It can be packed for lunch box and also is ideal during travel.

This picture would give a better idea about the thickness and texture of dibba rotti,one final look at it.

39 comments:

Pavithra Elangovan said...

Yummm... love it a lot:) Way too tempting prathy.

Balakrishna Saraswathy said...

something new to me and looks really appealing and tasty:)

Veena Theagarajan said...

So Yummy.. My mum does this and call it as Kal Dosa.. You r right it doesn't come well in non stick

Great-secret-of-life.blotspot.com

Reshmi Mahesh said...

A totally new recipe to me...Looks fluffy and yummy...

sowmya's creative saga said...

Looks so yumm..something like Kadai dosa we make..am going to post soon..

Pinky said...

Pics are awesome prathiba...This is the 1s time i have heard about this and next time my idly batter is ready, wil give this a try for sure.

Vimitha Anand said...

Looks so soft n yummy... New kinds breakfast

Sangeetha Nambi said...

Ur clicks tempting me to gobble it...
http://recipe-excavator.blogspot.com

RAKS KITCHEN said...

looks like the uthappam we make in kadai. Very tempting with chutney!

Nagashree said...

Yum, one of my favorite travel foods.

Chitra said...

wow, wanted to try this for long time. My bookmarked recipes from ur blog keeps on increasing ;)

Premalatha Aravindhan said...

wow its too tempting prathy,awesome clicks...

lata raja said...

Totally wow!!!!!!

srividhya Ravikumar said...

wow wow and wow... tempting clicks..

Nivedhanams Sowmya said...

I thought it was a cake!!! such a perfect color and looks so inviting.. Yes I wanna bite!!

Bookmarking this!!

Sowmya

Ongoing Event - Coconut

Ongoing Event - Healthy Foods for Healthy Kids - Combo Meals

jeyashrisuresh said...

wow, super tempting and as raji said it is more like the uttapam we make in kadai. Beautiful clicks

Prathibha said...

Thanks all for your lovely words.
@Raks and @Jey -Yeah it is like thick uthappam just that the batter is of idli which is made with idli rava which is coarse,hence the texture differs when compared to uthappam

Priti S said...

I dont want a bite ...i want the whole thing ...looks so yum and perfectly made ...

Hamaree Rasoi said...

This looks so tempting and fluffy..nice cute shape also

Reva said...

Bookmarked.. looks awesome..
Lovely dish and very tempting..
Reva

Priya said...

Heard a lot about this rotti, its in my to do list since a long, yet to try them..

Seriously you are killing me with your fabulous clicks Prathy,drooling here.

Kaveri Venkatesh said...

I too have heard a lot about this....but haven't brought myself to try it out...I am tempted to try it from your delicious pics

Vijayalakshmi Dharmaraj said...

yummm prathy... lovely one will suit with coconut chutney n sambhar....
VIRUNTHU UNNA VAANGA

tamilsasikitchen said...

Looks so tempting dear...Going to try now...

Shanavi said...

My grandma used to make this and I love how spongy it is..Nice clicks by the way..Am gonna bookmark this..

Sudha Sabarish said...

New to me and is so tempting.Like the spongy part.

Sharmilee! :) said...

Looks like a piece of cake....yummy looking roti!!

divya said...

Wow awesome!! Looks too delectable dear :)

M D said...

This is new to me. Have never heard of this. But I would love to make this for our breakfast!

Sum said...

Looks awesome!!

LG said...

Something new and looks yummy too. I will try this next time...

radha said...

This would be like a yummy fried idli right? Love it. Bookmarking right away for weekend breakfast.

Amina Khaleel said...

wow... never heard of this delicious looking Andhra special... will try this soon... thanks for sharing the recipe...

David K said...

Thank you for sharing this article, Musandam Dibba

Anonymous said...

I tried this Dibba roti. It was very tasty but I am wondering why it should be prepared within few hours of fermentation. Cant it be prepared after a day or so. Kindly let me know as my kids are wanting to eat on the second day too!

prathibha Garre said...

@Anonymous...You can do it with the fermented batter as well..It tastes best when the batter is not sour,but I like even with the fermented batter..make it and enjoy with ur kids!!

Bhavna Purandare said...

I have some idli batter in the fr8dge and am gonna try it for my kid's snack this evening. I have a small hindalium kadhai (tadka pan) so will dish out mini dibba rottis.. lets see :)

Anonymous said...

can v add vegtables like carrot beans,green chillies karipatha??????????????

Nirupama said...

Came out perfectly awesome! I have loved this recipe since childhood and could try it only today, thank you so much for the method :) I added chopped onions and chillies, tasted really good!

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