DIBBA ROTTI | MINAPA ROTTI | ANDHRA BREAKFAST RECIPES

I have mentioned earlier in my blog that I prefer the Idlis prepared with Idli rice over the Idlis prepared with Idli rava as I find the texture and softness of the one prepared with Idli rice better than the one with Idli rava.However I do prepare Idlis using Idli rava at times as it is easy and quick to prepare especially when I don't have time to soak rice and when I want to prepare this yummy Dibba Rotti. I usually plan in such a way that I grind the batter by afternoon so that I can prepare these Dibba rottis on the same day for dinner and can make idlis for breakfast next day with the fermented batter.The batter is same for both Idli and Dibba rotti just that the batter should not turn sour for a good tasty Dibba rotti.While a few prepare dibba rotti with the freshly made batter, I like to keep it aside for few hours(say 5-6hrs) for a slight fermentation and I suggest you to do the same.It is a typical Andhra breakfast and tastes amazing but I wonder why it is not popular like the other famous breakfast of Andhra such as -Pesarattu.
Dibba rottis are usually prepared in a thick heavy bottomed deep vessel like Iron or Indolium kadais or heavy brass vessels which gives a nice thick and evenly red crust which cannot be achieved by using a non-stick pan.If you do not have those thick kind of kadais you can still choose non-stick but make sure you fry it on very low flame.The batter is poured to 1 to 1.5 inches height over a couple of spoonfuls of oil in the thick vessel/kadai and is roasted in a very low flame until you get a thick red colored crust. It has a soft porous idli kind of interior and crispy and crusty outer layer.If you have not tried this before, I highly recommend to try this one as it is very tasty and delicious.
Minapa Rotti | Idli Pindi Dosa | Dibba Rotti Recipe:

Ingredients:
2 1/2 cups Idli rava
1 cup Urad dal
3/4 tsp Fenugreek seeds
Salt to taste
Oil,for cooking
Method:

• Soak urad dal and fenugreek seeds in water for 2-3 hrs.
• Soak idli rawa in water separately for 2 hrs.
• Drain the water from urad dal and fenugreek mixture and squeeze out extra water from idli rava and keep them separately.
• Gring urad dal and fenugreek seeds mixture to a very fine and smooth mixture in wet grinder or mixie.Add little water in between for easy grinding.It takes approximately 15-20 mins.To test whether the urad dal is ground or not drop a little portion of urad batter in a bowl of water,if it floats it means your urad dal batter is well ground.If you are grinding the batter in a mixie always better to add cold water which helps the motor not to becoem hot while grinding.
  
• Remove the urad dal batter in a big vessel and then add squeezed idli rava and salt to the urad dal batter and mix well with your hands.
• Keep it aside for little fermentation for 6-7 hrs or over night.For making dibba rotti the fermentation need not to be done completely,few prepare dibba rotti immediately after grinding batter but I prefer a little fermentation for it.I usually grind the batter in the afternoon if I am making it for dinner or in the night if planning for a breakfast.
• Take a thick kadai,I use my Indolium kadai for this as it makes the crust of dibba rotti really crisp.Non-stick ones do not give good results,if you do not have choice you can use them but heavy cast Iron or Indolium or thick brass vessels are ideally best for this.
• Heat the kadai and pour the oil(4-5 tbsp) from the sides of the kadai so that the oil coats all the walls of the kadai.I usually heat the oil for some time until it is hot and then drain off excess oil and keep 2 tbsp in the kadai.My mom says if you temper mustard seeds in the pan,this process will make sure that your dibba rotti will slide out easily with out any sticking business.You can see few specs of mustard seeds sticking to my dibba rotti in the pics.If you are using non-stick,you need not to worry about it.You can proceed to prepare them with 2 tsp oil.

• Now add 2-3 ladles of batter in the kadai,take care not to exceed 1 1/2 " thickness in the center.Cover it with lid and let it get roast on low flame for at least 8-10 mins.If using non-stick check in between,it might take less time.
• Once you see red color in the edges increase the flame for 1-2 mins and gently slide it and turn to the other side.You can slide it in the same kadai and fry on the other side or if you want a evenly roasted top you can slide it on the hot and oiled tawa(used for dosas) and fry for 1-2 mins.
• Cut into wedges and serve it.

Serve it hot in wedges with coconut chutney/Avakai/Bellam Avakai/Karapodi. I love it with everything.

Notes:

• You can prepare dibba rotti with idli batter(fermented one) too.It tastes delicious too just that do not use very sour batter.
• It can be packed for lunch box and also is ideal during travel.

This picture would give a better idea about the thickness and texture of dibba rotti,one final look at it.