Dibba Rotti: A healthy twist on a traditional Andhra breakfast | Millet Mania
Have you ever tasted or tried any of the Andhra Recipes? The one that's my favorite, in particular, is Dibba rotti also known as minappa rotti. It has an amazing contrast of texture, super crunchy from the outside, and absolutely soft from inside. It is one of the most under-rated dishes. Because it is drastically tasty and equally simple! It definitely deserves to be more popular.
In the Telugu language, the word ‘Dibba’ means plump or fat or stout, and ‘rotti’ means bread; thus literally Dibba rotti translates to bread that is plump, fat, or stout. Though it means a thick fat bread but the texture and taste is nowhere like that of bread. It's more like a crisp, thick and spiced idli. If you haven't tried it as yet, and profess your love for South Indian food; Well, it's about time, you tasted this combination of soft idli and crispy dosa. And if you've had your fill of idlis, dosas, and uthappams, try this millet Dibba rotti for a change. You'd fall in love with South Indian cuisine all over again. Kidding, I'm not!! Crusty and crispy on the outside and soft on the inside, this rotti is an out and out winner.
Dibba rotti is primarily made from urad dal (husked split black gram) and rice. The rice is in the form of rava which is nothing but rice ground to fine granules. Urad dal is ground first and the batter is mixed with soaked rice rava. Some spices and herbs are added to this batter. A heavy shallow kadai is used to make Dibba rotti. You can even use a shallow frying pan. Oil is spread in the kadai and then the batter is added. Which is then slow-cooked to a perfect crispy golden exterior and is served in wedges with some onion chutney, ginger chutney, or coconut chutney. (I have to have my sambhar with it.) You get to taste the outside crusty exterior and the soft fluffy texture inside. The taste is similar to that of a rava idli with a hint of spices. The crisp texture also adds to the taste. Overall the taste and texture of Dibba rotti is too good and you will keep asking for more. For the rice rava, you can use fine rice rava or even idli rava. However, I have substituted rice rava with one of my favorite variety of millets and have added a spoonful of atukula or beaten rice (poha) to give that fluffiness.
The key spice that you should not forget to add in Dibba rotti is cumin seeds (jeera) as it helps in digestion. Apart from cumin seeds, you can make many variations by adding spices & herbs like green chilies, ginger, curry leaves, asafoetida (hing), coriander leaves, crushed black pepper, and onions.
Using the same cooking method, you can even use idli batter and make Dibba rotti or minapa rotti.
Sharing with you my version of Dibba rotti which is healthy, light on the stomach, and too good to be true with a nice crispy & crusty golden exterior on top, and a soft texture similar to that of idli inside.
Ingredients:
2 cups kodo millet
1 cup urad dal
1/2 cup beaten rice/atukula/poha
1 tsp oil for making each rotti
1 tablespoon grated ginger
2 finely chopped green chilies
1 tsp cumin seeds (jeera)
1 finely chopped onion
Few sprigs of curry leaves finely chopped
Fresh coriander leaves finely chopped
Salt to taste (preferably Pink Himalayan)
Traditionally Dibba Rotti was cooked on charcoal. Once the batter was poured into the kadai, it was covered and a layer of hot coals was spread over the lid. The batter would cook up evenly and it gave a nice golden crust to the base.
Sharing with you step by step method to prepare millet dibba rotti.
Wash and soak millet, dal, and poha separately for two hours.
Using a blender, first grind the dal till fluffy.
Grind the millet with just 2 tbsp of water to a fine rava consistency.
Grind poha finely.
Mix everything well but make sure the batter is thick.
Add salt and ferment for 6-8 hours or overnight.
Mix all the spices and herbs to the batter.
Heat a kadai or a curved heavy bottomed pan.
Pour a tsp of oil. Pour 3-4 ladles of batter. Cover with a lid and cook on low heat for 10 minutes till you get a nice golden, crusty base.
Carefully flip and cook the other side for another 6-8 minutes or till the batter is cooked well from inside. No need to cover after flipping the side.
A toothpick test may be done to make sure that it is well-cooked.
Once done, remove from the pan. Cut it into wedges and serve hot with any chutney or sambar.
Try this tempting and inviting recipe for your breakfast, lunch or dinner or for that mouth-watering-anytime snack even with a pickle and do share your feedback in the comments. :)
