Dibba Roti is an authentic Andhra Recipe,served as a Breakfast,brunch or as a snack. "Dibba " Means fat or plump , roti means Bread. It is served with Avakaya or Coconut chutney,onion Chutney & Tomato Chutney. It is made with Rice Rava & urad dal. It is crisp at exterior & soft in interior, you can slice it as wedges & serve. Always cooked in slow flame, to make it crisp at edges.
Dibba Roti /Minappa Roti
Prep Time : 14 hours. Cook Time : 10 minutes per Roti.
Recipe Category :Andhra.
Recipe Cusine India
Ingredients
Idli Rava or Rice Rava - 2 Cups.
Urad dal - 1 cup.
Methi seeds - 1/2 tsp.
Salt - as Needed.
Cumin seeds - 1 tsp.(add it to batter)
Method
- Soak idli Rava Separately for minimum 4 hours.
- Soak urad dal, & Methi seeds for minimum 4 hours.
- Grind urad dal & methi seeds with needed water into a smooth Paste in a Mixie or Grinder.
- Squeeze Rice Rava & add it to urad dal batter. Add Salt. Mix well.
- Let it Ferment for 4 - 5 hours. Then you can start Preparing Dibba Roti's.
- Mix cumin seeds in a batter. Give a Quick Mix.
- Heat the Heavy bottomed kadai, add 2 tbsp of oil, tilt the kadai, & make sure that oil spreads over the kadai.
- When kadai is hot, add 3 - 4 ladles of batter, cook it in a low flame. When it turns crisp at edges flip the roti, it takes at least 8 - 10 minutes to cook on one side.
- When both sides turns crisp at edges remove from kadai. cut into wedges & serve with chutney or avakaya.
Notes
Always cook in a Medium low flame for cripsy Roti's.
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