Dibba Roti
* * * * *
[Based on 3 users]
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.  
Posted Apr 16, 2009

You need to be logged in to add comments.

Click here to login into your account.

3 Comments

narayan Apr 23, 2009
Thanks for this recipe!

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.

Nalini Apr 21, 2009
I grew up in Andhra eating my Mom's Dibba roti every sunday. It was a special event. We had a large family. Dibba roti was made with urid and rice (it was like idli proportion i think) and just jeera. The battter was poured in thick iron kadai about 3" high, covered with a metal plate carrying hot charcoals. It was cooked on a slow flame for a long time. The crust was atleast 1/4" thick, and the roti looked like a cake. It was cooked on the second side without lid for 10 mins or so to make it a bit crunchy. I remember cutting it like cake, everyone wanting a lot of the crunchy part.... we ate mostly with a hot pickle and yoghurt. Thanks for bringing good memories back..

manish patel Apr 17, 2009
i like your resipi,
you are the best cook in world,
now you teach me how to make mohanlal halwa &
kasmiri sweet.
thank's dear

See All Comments