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DIBBA ROTTE

Dibba Rotte is a classic Andhra dish made of Idli batter. It has an irresistible crispy exterior and fluffy interior.
Prep Time10 minutes
Cook Time30 minutes
Soaking time4 hours
Total Time4 hours 40 minutes
Course: Breakfast, Lunch box recipes
Cuisine: Andhra
Keyword: healthy breakfast, plant based, vegan
Servings: 6 Servings
Author: Shravani Abhishek

Equipment

  • Cast iron skillet or wok

Ingredients

  • ½ cup Urad dal
  • 1 cup Idli rava
  • ½ tsp Fenugreek seeds
  • Salt to taste

Tempering

  • 1 tbsp Cooking oil
  • ½ tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 sprig Curry leaves
  • 1 tsp Green chili paste
  • ½ tsp Minced ginger

Instructions

Let's prep for the batter

  • Wash and soak the Urad dal + fenugreek seeds and Idli rava separately for 3-4 hours.
  • Drain the water from the urad dal and reserve about 2 cups of soaking water. Grind the urad dal+fenugreek seeds into soft and smooth paste by adding little water.
  • Transfer the ground urad dal paste to a mixing bowl, and to this add drained idli rava. Add salt to taste and mix it well with your hand.

It's tempering time

  • Heat a small tadka pan, add oil and once its hot add in mustard seeds, cumin seeds, minced ginger, green chili paste and torn curry leaves. Let it splutter for a minute.
  • Turn off the heat and add this tempering to the Idli batter and give it a good mix.

Let's make some dibba rotte now!!

  • Heat a thick Cast iron kadai or Appam pan, and add oil and let it heat for a minute.
  • Now add in 1-1½ cups ladleful of batter into the pan, let it sizzle for a minute of medium heat.
  • Lower the heat to low flame, cover the pan and cook for 15 mins until it turns crispy on the bottom. Insert a clean knife or spoon and see if its cooked, it should come out clean.
  • Now flip the Dibba rotte and cook it for another 5-10 mins. Do not cover the pan at this time.
  • Turn off the heat, remove the dibba rotte on a plate, cut into wedges and serve with chutney, podi or pickle of your choice.

Notes

  • There is no need to ferment it, you can make Dibba rotte as soon as you grind the batter. But feel free to use the fermented idli batter too, the sourness adds a nice flavor profile to the Dibba rotte. 
  • If you are using wet grinder or blender, make sure to add water in increments to make a soft, fluffy and smooth batter.
  • I would recommend you to use a cast iron kadai or appam pan to get irresistible crispy exterior.