Dibba Roti
| Author | vahchef | Yield | No Value |
|---|---|---|---|
| Published | Apr 16, 2009 | Cooking Time | 1 hour |
| Recipe Type | Breads | Preparation Time | 30 min |
| Ingredient | Rice | Standing Time | 1 hour |
Description:
Dibba rotti is one of the favorite evening snack..When ever idli is made as breakfast..that day evening snack will be dibba rotti the dibba rotti was 3 inch in height. It looks like a round cake
Recipe of Dibba Roti
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Cumin Seeds | pinch | |
| Curry Leaves Chopped | 1 | Bunch |
| GREEN CHILLIES | 5 | |
| Cumin Seeds | 1 | Teaspoons |
| ONION | 1 | Big |
| Ginger | 1 | Small |
| RICE | 1 | Cup |
| Urad Dal | 1 | Cup |
Directions
1. Soak Urad dal and rice for 6 hrs in water.
2. Remove from water put it in a blender in that add Ginger, Green chillies and salt make a thick paste
.3.When the batter is ready remove from the blender into a bowl.
4.In that batter add chopped oninons,cumin seeds and curry leaves mix it well.
5.Take a Pan Add oil into it pour the batter with your hand spread it all over equaly.
6.Cook both the sides till it becomes brown color and crisp.
2. Remove from water put it in a blender in that add Ginger, Green chillies and salt make a thick paste
.3.When the batter is ready remove from the blender into a bowl.
4.In that batter add chopped oninons,cumin seeds and curry leaves mix it well.
5.Take a Pan Add oil into it pour the batter with your hand spread it all over equaly.
6.Cook both the sides till it becomes brown color and crisp.
Posted Apr 16, 2009
You need to be logged in to add comments.
Click here to login into your account.
3 Comments
In video, you remarked that your mother made this in your childhood and you loved the crisp edges.This made me nostalgic, as I too loved to eat the crisp edges of a similar item called "thali peeth" in mky childhood!
Your website has listed two thalipeeth recipes, but the konkani version is made from rava/rice flour instead of bajra/besan; and has thinly sliced coconut pieces and chopped onion and green chillies. It needs very little soaking. It is often cut into quarters while on tawa, and oil is drizzled in the cuts, to increase the crisp edges.
BTW this particular video has a deformity at the bottom edge.
you are the best cook in world,
now you teach me how to make mohanlal halwa &
kasmiri sweet.
thank's dear