Dibba Roti

Name: Dibba Roti
Total time: 18000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup udad dal; 3/4 cup rice; 1 tsp Jeera / cumin seeds; to taste Salt; 1 tsp ginger; 1/2 tsp pepper Crushed; 3/4 cup Oil; 1 green chilli; 1 onion; pinch asafoetida; 2 tsp curry leaves; 2 tsp coriander leaves

Linima Chudgar @cook_19537908

Today make Andhra special dibba rotti or you can say Minapa rotti too
It’s their breakfast but you can have it anytime
The name Dibba in telugu translates to thick or fat.

The word dibba has several meanings & also means a mount, hill or a rising surface.

Traditionally dibba rotti was made in a deep cast iron kadai which gives the shape of a mount or hill to the dish once it is done. This could be the other reason for the name.

The best part of making dibba rotti is that No fermentation is required.

You just need to soak urad dal and rice Then grind the urad dal to make a soft fluffy batter. Mix soaked rice batter with urad dal batter.

Then proceed in making dibba rotti.

Traditionally dibba rotti batter is not fermented. Though if you want, you can keep the batter for 2 to 3 hours after grinding.

The key spice that you should not forget to add in dibba rotti is cumin seeds (jeera) as they help in digestion.

Apart from cumin seeds, you can make many variations by adding spices & herbs like green chillies, ginger, curry leaves, asafoetida (hing), coriander leaves, crushed black pepper and onions. I added all this

They enjoy this dibba rotti or minapa rotti with homemade achar or coconut chutney

Hope you all like

Today make Andhra special dibba rotti or you can say Minapa rotti too
It’s their breakfast but you can have it anytime
The name Dibba in telugu translates to thick or fat.

The word dibba has several meanings & also means a mount, hill or a rising surface.

Traditionally dibba rotti was made in a deep cast iron kadai which gives the shape of a mount or hill to the dish once it is done. This could be the other reason for the name.

The best part of making dibba rotti is that No fermentation is required.

You just need to soak urad dal and rice Then grind the urad dal to make a soft fluffy batter. Mix soaked rice batter with urad dal batter.

Then proceed in making dibba rotti.

Traditionally dibba rotti batter is not fermented. Though if you want, you can keep the batter for 2 to 3 hours after grinding.

The key spice that you should not forget to add in dibba rotti is cumin seeds (jeera) as they help in digestion.

They enjoy this dibba rotti or minapa rotti with homemade achar or coconut chutney

Hope you all like

Linima Chudgar @cook_19537908

Today make Andhra special dibba rotti or you can say Minapa rotti too
It’s their breakfast but you can have it anytime
The name Dibba in telugu translates to thick or fat.

The word dibba has several meanings & also means a mount, hill or a rising surface.

Traditionally dibba rotti was made in a deep cast iron kadai which gives the shape of a mount or hill to the dish once it is done. This could be the other reason for the name.

The best part of making dibba rotti is that No fermentation is required.

You just need to soak urad dal and rice Then grind the urad dal to make a soft fluffy batter. Mix soaked rice batter with urad dal batter.

Then proceed in making dibba rotti.

Traditionally dibba rotti batter is not fermented. Though if you want, you can keep the batter for 2 to 3 hours after grinding.

The key spice that you should not forget to add in dibba rotti is cumin seeds (jeera) as they help in digestion.

They enjoy this dibba rotti or minapa rotti with homemade achar or coconut chutney

Hope you all like

Today make Andhra special dibba rotti or you can say Minapa rotti too
It’s their breakfast but you can have it anytime
The name Dibba in telugu translates to thick or fat.

The word dibba has several meanings & also means a mount, hill or a rising surface.

Traditionally dibba rotti was made in a deep cast iron kadai which gives the shape of a mount or hill to the dish once it is done. This could be the other reason for the name.

The best part of making dibba rotti is that No fermentation is required.

You just need to soak urad dal and rice Then grind the urad dal to make a soft fluffy batter. Mix soaked rice batter with urad dal batter.

Then proceed in making dibba rotti.

Traditionally dibba rotti batter is not fermented. Though if you want, you can keep the batter for 2 to 3 hours after grinding.

The key spice that you should not forget to add in dibba rotti is cumin seeds (jeera) as they help in digestion.

They enjoy this dibba rotti or minapa rotti with homemade achar or coconut chutney

Hope you all like

Edit recipe

See report

Add Cooksnap

Ingredients

1 hour Soaking time 4 hours

4 servings

1 cupudad dal
3/4 cuprice
1 tspJeera / cumin seeds
to tasteSalt
1 tspginger
1/2 tsppepper Crushed
3/4 cupOil
1green chilli
1onion
pinchasafoetida
2 tspcurry leaves
2 tspcoriander leaves

Cooking Instructions

1 hour Soaking time 4 hours

1

Soaked the both ingredients for 4 hours. Now grind then like dosa batter.
2

Add salt and jeera. Keep aside for another 3 hours for better formatting.
3

Now you can add onions garlic ginger chilli hing. Mix well.
Take a deep kadhi add oil and add this batter. Traditionally they put glass in Center. Add water in the glass.
4

Cover the kadhi add oil again. After some time remove the glass and turn. When it’s done serve with coconut chutney.

Noopur Alok Vaishnav and others reacted

Edit recipe

See report

Add Cooksnap

Cooksnaps (2)

Share your Cooksnap

Learn more about Cooksnaps

Cook Today

Linima Chudgar @cook_19537908

on February 16, 2021 17:18

Comments (2)

Sushma Savla @cook_26428163

February 16, 2021 17:20

Nice...

Similar Recipes

Masala roti with garma garam chai Masala roti with garma garam chai

This recipe is mostly popular in most of the region of Gujarat as a name " vagha-rali- rotli " . The term vaghar means to give tadka with oil and masala..#5pm

kumar tannk
Roti cutlet Roti cutlet

#jhatpat#goldenapronI used to make dhokla and idali from roti so I like to make this dish too. This is very easy, with handy ingredients and even just 10min preparation is enough. Just I like this dish (cutlets) from my family. When I 1st time made this before 3yr, from that time I used to make this, and specially make extra roties for this. Trust me, u will gonna love this too. It's really mouthwatering.

Zarna B V
Mangalorean Chicken Gravy with Kori Roti Mangalorean Chicken Gravy with Kori Roti

A Local recipe from the houses in Mangalore. A great honour to be served this dish in the villages there.#foodalleyind

Yvonne Veena
Akki roti Akki roti

#goldenapronThis is a healthy dish from Karnataka.

Radhika Joshi
Makhani Dal with Tandoori Roti Makhani Dal with Tandoori Roti

Today, I made tandoori roti and makhani dal, which are very delicious. This is a favorite dal among Punjabis!

pinky makhija

Translated from Cookpad India
Roti John Roti John

#kidstiffin - Pack a typical Singaporean style breakfast in your kid's lunch box. I'm sure they will be thrilled over this exotic treat. In this recipe, egg omelette & mince stuffing are sandwiched between a bun. It is a very quick and an yummy dish which takes very little time to prepare. If you are running out of time, then Roti John is just perfect.

Bethica Das
Punjabi Pind (Village) Style ~ Sarson ka saag aur Makki ki Roti Punjabi Pind (Village) Style ~ Sarson ka saag aur Makki ki Roti

#winterSarson ka saag and makki ki roti is a classic Punjabi dish and cooked all over north India during winter season. This lovely dish is not only healthy but soul satisfying food. In this recipe, I have captured the method which is used in the villages (pind) of Punjab in order to achieve that same authentic flavor. You must try this hearty dish this winter.

Bhawana Rastogi Khan
Chinese idli from roti and daal Chinese idli from roti and daal

#jhatpat#kidstiffinI love to make dishes from roti, so I made idali and for kids I like to add some sauces..But without sauces u can make it with veggies and plain.Your kids will like this dish.Try at once.

Zarna B V
Akki Roti -Rice Flour Bread Akki Roti -Rice Flour Bread

It’s Indian rice flour bread used for breakfast lunch or dinner

Surekha Dongargaonkar
Batkas(leftover roti makeover) Batkas(leftover roti makeover)

#jhatpat you can add dahi too

Alefiya Tunkiwala
Sel roti (Nepalese sweet bread) with tangy alu chutney Sel roti (Nepalese sweet bread) with tangy alu chutney

#nonindian#goldenapron#post 21Sel roti is one of the most unique and sweet Nepalese dish mainly served in the occasion of bhai tika festival. It's a sweet rice bread.a texture of golden brown it's fast and easy to make and taste good as well. Well the alu chutney is made qith black sesame seeds but can made with white too.taste tangy and sweet and very simple to make.

Neelu B.
Kathiyavadi stuff onion with bajra roti and jeera rice Kathiyavadi stuff onion with bajra roti and jeera rice

#reststyle

Vid'zz Batra

More Recipes