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DIBBA ROTI

November 25, 2010 12:30 pm 0 comments
Dibba Roti

Dibba Roti

Dibba roti means a flat Indian bread made from rice and urad dal (black lentils). The Dibba rotis are thick and plumpy in size served typically with a yummy alum (ginger) chutney or coconut chutney. Dibba means fat or plump and roti means an Indian bread. It is the ultimate comfort food, shallow fried, crispy and is similar to the Akki roti.

Dibba roti is a favorite Andhra breakfast is also popularly known as Minappa (urad dal) roti. Dibba roti is simple to make to prepare. A basic dibba roti is soft inside and crispy the exterior side. The common ingredients for preparing the Dibba roti is urad dal (black gram), raw rice, green chillies, ginger etc.

It south India, breakfast is vital part in every home. The physical and mental health depends on what kind of nutrition one gets from the food choices we make. Indian breakfasts like the idli, dosa, paratha are rich in protein, fiber and carbohydrates. Dibba roti is also one such dish that is nutritious but takes a little more oil than the ordinary plain dosa.

To prepare the Dibba roti, firstly you need to soak equal quantities of rice and dal for 6 hours in water. Wash and remove from water and put them in a blender adding a piece of ginger, green chillies and salt to taste. Grind this to a thick coarse batter. Unlike the batter of idli and dosa, this batter is still thicker. When the batter is ready, remove from the blender and pour it into a bowl. In that batter add finely chopped onions, cumin seeds and curry leaves and mix it well. These ingredients are added to enhance the spicy flavor to the Dibba roti and cumin seeds are used for flavoring and helps in digestion and flatulent colic.

Take a pan, add oil (a little more than you add for a dosa) and pour the batter with your hand and spread it all over the pan equally. Be careful while spreading not to burn your fingers. Cook the dibba roti both sides until they become brown in color and crispy. The appearance of the dibba roti is more like the uttappam but still thicker than the uttappam. People on diet need to be little gracious while pouring oil as the dibba roti consumes a little more oil. It’s more like shallow frying the dibba roti. But this Andhra dish is really good to taste and moreover kids would like it for its crispiness. The flavors of onions, green chillies, ginger, cumin seeds blends thoroughly with the batter roti to give a delicious taste. Do try this recipe and watch the making of this special Andhra dish at:

http://www.vahrehvah.com/Dibba+Roti:5873

Dibba Roti


Dibba Roti
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Author : Admin Published On : Apr 17, 2009
Preparation Time: 7 min Recipe Type :

Breads

Cooking Time :
25 min
Standing Time : 5-8 mins
Yield4 (4 servings) Ingredient : Rice

Description : a variation of uttappam a much crispier one

Recipe of Dibba Roti
Ingredient Name Unit Quantity
Cumin Seeds


0


pinch


Cumin Seeds


tsp


1


Curry Leaves chopped


bunch


1


Ginger


small


1


GREEN CHILLIES


0


5


ONION


big


1


RICE


cup


1


Urad Dal


cup


1



Directions | How to make Dibba Roti
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.

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