DIBBA ROTTI

DIBBA ROTTI:

                     Dibba rotti is one of the famous breakfast recipes in most the Andhra and Telangana states. Also called Minaparotti served with peanut or coconut chutney. It is an easy and tasty recipe in south Indian kitchen.  

Dibba Rottti (Minaparotti)

             These  rottis normally prepared with the combination of urad dal and rice rawa/idli rawa. After all, taste of dibba rotti lies in fine roasting. Instead of nonstick pans if we use cast iron tawa that would  add an extra flavour to the dish.Try it for yourself.

 Ingredients:

• 1 cup whole urad dal  

• 1 1/2  cup idli rawa

• 1 or  2  of spoons jeera

• 1 onion (finely chopped)  

• 4 to 5 green chillies (finely chopped)  

• corriander and curry leaves(finely chopped)   

• salt to taste

• oil for frying

• ghee 

  Preparation:

1. Take one cup of urad dal and soak it for 4 to 5 hours and idli rawa for 1/2 an hour to 1 hr.
2. After that grind the urad dal to a fine paste without adding water and then squeeze the water from soaked idli rawa and add it to the urad dal paste and mix the remaining ingredients to the paste and set it a side.
3. Heat a dosa pan/tawa, add 2 to 3 table spoons of oil, take a laddle some of batter and spread it on tawa.
4. Cook it on a medium flame for 10 to 15 mins with a closed lid and flip the rotti and roast it for another 5 mins and switch off the flame and add 1 teaspoon of ghee on the top of it.
5. Thats it,  yours mouth watering dibba rotti is ready to serve with coconut or peanut chutney.  

  Tips:

• Add some freshly grated coconut  while mixing all the ingredients... It adds a soft flavour and turns our dish so healthy to have.