I learnt this dish from my mother who learnt it from her mother. Dibba rotte is a traditional Andhra recipe and is usually cooked in a heavy kadai set on dying embers after the morning's main meal has been cooked. Usually eaten in the evening it however makes for a great breakfast dish.
What you need
Urad Dal - 1 cup
Raw rice, soaked for about 4 - 6 hours - 2 1/2 cups
Cumin seeds – 1/2 tsp
Pepper – 1/4 tsp
Asafoetida – 1/4 tsp
Red chilli – 1
Salt – 1 tsp
Gingelly oil – 1/2 cup
Grind the soaked urad dal and the soaked raw rice separately to idli batter consistency. In a blender add both along with cumin seeds, pepper, asafoetida, red chilli and salt.
Whip the batter and let it rest, covered, for about an hour. This batter makes about four medium-sized dibba rottes. The batter should not ferment.
Heat a thick bottomed kadai, add 3 tbsp of oil and pour about a quarter of the batter into it. Cover and cook on a very low flame (about 15-20 min) till the bottom develops a thick golden crust. Turn over using a large spatula. Cook the other side, uncovered, this should take about seven-10 minutes. Slide carefully on to a plate, cut into wedges and serve hot with ginger pickle or avakkai.
Anuradha Venkatesh is an HR consultant who runs a soft skills training firm. She loves everything about food — the making, the reading about, the eating and the dreaming.
This article is corrected for factual error.
Keywords: Dibba Rotte