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Friday, September 5, 2014

South Indian Andhra Dibba Rotte(Minapa Rotte) Cryspy Indian Flat bread from Pakashala Indiankitchen

Crispy flat bread is known by the name Dibba Rotti in Andhra Pradesh ,Southern India its texture and appearance. Dibba means plumply. Protein rich authentic Andhra dish cooking by millions  since centuries.good and breakfast and lunch pack item

Main Ingredients

1 cup urad wash(badda minapa pappu)

2 1/2 cups Idli Rava 

3/4 th Tsp fenigreek seeds

1/4 th  Tsp cooking soda

Edible oil for cooking 
1/4 th Tsp Zeera 
Salt to taste 

  • 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 blender or mixer always better to add cold water which helps the motor not to become 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 we prefer a little fermentation for it.we usually grind the batter in the afternoon if we are making it for dinner or in the night if planning for a breakfast.
  • Take a thick kadai,you can  use Indolium kadai (but with heavy bottom)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.
  • Add cooking soda before pouring the batter into the vessel.
  • 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 
  • usually heat the oil for some time until it is hot and then drain off excess oil and keep 2 tbsp in the kadai 
  • Add Zeera to the batter 
  • Add Batter to the Heavy bottom vessel up to 1.5 to 2.5 inch level
  • keep a small bowl with little oil in the middle of the batter(this will give smoky effect)
  • turn  the flame to medium 
  • cook slowly for about 20-25 minutes on medium heat 
  • Check the batter with knife inserted in it,if it is sponge like then 
  • remove flame late it cool for some time ,after that turn it down 
  • you will get Golden brown layered Dibba Rotti on plate,enjoy with any pickle or chutney
  • Note 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.If you are using non-stick,you need not to worry about it.You can proceed to prepare them with 2 tsp oil on low flame for long time.