Main ingredients: Idly rawa and urad dal/ black gram (skin less)/ Minapa gullu.

Preparation: 25 minutes and cook time: 10-15 minutes.

Serves: 2-3.

Dibba Rotti (with Idly Batter)

Dibba Rotti (with Idly Batter)

INGREDIENTS:

  1. 1 cup urad dal/ black gram (skin less)/ minappappu.(soak for 2 hours).
  2. 3 cups idly rawa/ uppudu rawa. (Soak for half an hour).
  3. 1 medium onion (chopped).2 green chilies (finely chopped).
  4. Salt- to taste.
  5. 1 tsp cumin seeds/ jeera/ jeelakarra.
  6. Oil for cooking.

PREPARATION:

  1. Grind urad dal to a very fine batter by adding little water. (It takes approximately 10- 15 minutes).
  2. Mean while, squeeze out extra water from idly rawa in a big vessel.
  3. Add ground urad batter and slat and combine well.

    Preparation of Dibba Rotti

    Preparation of Dibba Rotti

  4. Add chopped onion, green chilies and cumin seeds and mix again.
  5. NOTE: (The batter should be slightly thick but it should be of dropping consistency).

    Preparation of Dibba Rotti (with idly batter)

    Preparation of Dibba Rotti (with idly batter)

  6. Keep aside. (No need of fermenting the batter).

METHOD:

  1. Heat a griddle pan and grease it slightly with oil or ghee.

    Preparation of Dibba Rotti

    Preparation of Dibba Rotti

  2. Pour 1 big spatula of the batter into it.
  3. Slowly rotate the batter on the pan using the back of the spatula to make thick dosa.

    Dibb Rotti Preparation

    Dibb Rotti Preparation

  4. Drizzle few drops of oil at the edges and cook for 2 minutes on low flame.

    Dibba Rotti Preparation

    Dibba Rotti Preparation

  5. When the upper part looks fluffy and lower part turns to crispy,  light golden brown color, then flip over and cook for another 2-3 minutes.
  6. Remove to serving plate and serve hot with coconut chutney and ginger chutney.

    Dibba Rotti (with Idly Batter)

    Dibba Rotti (with Idly Batter)

Repeat with the remaining batter to make more dibba rottis.

SABITHA..

 

 

 

 

 

 

 

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