Dibba Rotti

Cooks in: 30 Minutes Serves: 4 People

Dibba Rotti or Minappa Rotti is a traditional Andhra dish best suited for breakfast or dinner. This is neither a dosa nor idli! Rice grits are mixed with urad dal batter and just before making, spices are added  and often served with some chutney. Curved pan/ilupachatti is used for making this. I used an aluminium chatti and replaced rice with Kodo Millet for this recipe and got perfect crispy and soft dibba rotis!

Ingredients:

• 2 Cups Kodo/Varagu Millet
• 1 Cup Urad Dal
• 1/2 Cup Beaten Rice/Poha/Aval
• 1.5 Tsp Salt
• 1 Tbsp Oil for making each rotti

Spices and Others:

• 1 Tsp Jeera
• 1 Tbsp Grated Ginger
• 2 Finely Chopped Green Chillies
• 10 Chopped Curry Leaves
• 1 finely chopped onion
• 1 Cup finely chopped coriander leaves

Directions:

1. Wash and soak millet, dal and poha separately for 2 hours.
2. Using a blender first grind the dal till fluffy.
3. Grind the millet with just 2 tbsp of water to fine rava consistency.
4. Grind poha finely. Mix everything. Let the batter be thick.
5. Add salt and ferment for 6 to 8 hours or overnight.
6. Heat the curved pan/ilupachatti.
7. Mix spices and other things to the batter.
8. Pour a tbsp of oil. Pour 3 to 4 ladle of batter. Cover with a lid and cook on low heat for 10 minutes. Cook till you get a crust base.
9. Carefully flip and cook the other side for another 6 to 8 minutes or till the batter is cooked well from inside. No need to cover after flipping the side.
10. A toothpick test may also be done to make sure that it is well cooked.
11. Serve with sambar/chutney.

Note:

• The cooking time may vary depending on the thickness of the rotti.
• Can add grated carrots/fresh fenugreek leaves/spinach/cabbage/grated coconut for different flavours.