Today we are starting the month long marathon with each day for one state in India. We have decided on 30 states and doing them alphabetically.. First comes the state of Andhra Pradesh. This is what I have always heard about Andhra dishes – “Dishes are very spicy.. They have a lot of garlic usage. Many thuvayals and podis are quite famous there. The dishes are high in oil content”. Again this is what I have heard… With little search from the internet – Andhra is the biggest producer of Red Chili, Rice and millets and these occupy a heavy part of their cuisine too.. Pickles are an important part of the cuisine. There are many popular Andhra dishes like “Hyderabad Biriyani, Pesarattu, Minapattu, dibba roti, sago upuma, varieties of pappu, gongura pickle etc”.. A traditional and authentic dish from Andhra Pradesh which is typically enjoyed for breakfast. I got this recipe from here.. Dibba means plump.. This dish is very plumpy. Soft inside, but crispy on the outer.. This tasted delicious with coconut chutney or tomato urugai. It is preferred to use a iron or heavy brass pans to make this dibba rotti, but you can make in non-stick also.. However I loved it when made with the iron pans.
Ingredients
Rice - 1 cup
Urad Dal / Ulutham Parupu - 1 cup
Green Chili - 3
Ginger - 2 inch piece
Cumin Seeds - 1/2 tea spoon
Oil - 1 table spoon per roti
Curry Leaves - 10
Coriander Leaves - 1/4 cup
Onions - 1 cup
MethodSoak the rice and urad dal separately for 8 hours or overnight
Drain the water and add it to a blender along with green chili, ginger and salt and make a thick coarse paste.
Add cumin seeds, onions, asafetida, curry leaves, coriander leaves. Mix all this with the batter well.
The batter will be very thick and similar to vadai batter.. It will not be pourable.. So we will use our hands to spread the batter on the tawa and not any ladle
Heat a pan and add 1 table spoon of oil. Take about a cup of the batter and spread the batter on the hot pan with your hands and take caare not to touch the pan with your hands.. It will be hot!!
Since the batter is quite thick, you will not get burned..
Cover and cook on slow flame and when the other side is cooked, flip and cook the other side until golden on both sides
Serve hot with chutney or tomato urugai!!
Ingredients
Rice - 1 cup
Urad Dal / Ulutham Parupu - 1 cup
Green Chili - 3
Ginger - 2 inch piece
Cumin Seeds - 1/2 tea spoon
Oil - 1 table spoon per roti
Curry Leaves - 10
Coriander Leaves - 1/4 cup
Onions - 1 cup
MethodSoak the rice and urad dal separately for 8 hours or overnight
Drain the water and add it to a blender along with green chili, ginger and salt and make a thick coarse paste.
Add cumin seeds, onions, asafetida, curry leaves, coriander leaves. Mix all this with the batter well.
The batter will be very thick and similar to vadai batter.. It will not be pourable.. So we will use our hands to spread the batter on the tawa and not any ladle
Heat a pan and add 1 table spoon of oil. Take about a cup of the batter and spread the batter on the hot pan with your hands and take caare not to touch the pan with your hands.. It will be hot!!
Since the batter is quite thick, you will not get burned..
Cover and cook on slow flame and when the other side is cooked, flip and cook the other side until golden on both sides
Serve hot with chutney or tomato urugai!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
Wholesome and delicious looking rotis. Excellent preparation.
ReplyDeleteDeepa
dibba roti look very nice super!
ReplyDeleteThis is new to me...I will surely try this yummy dish
ReplyDeleteOh good that we ended up making the same..:)..looks great..
ReplyDeletevery tempting and delicious dibba roti :) looks super inviting !! am so looking forward for you other states , wounderful recipe to begin the marathon !!
ReplyDeleteDibba roti looks delicious..
ReplyDeleteAnd you and srivalli are tempting me to make this thick rottis soon at home, well done with a delicious roti, good start for Mega marathon Sowmya.
ReplyDeleteLooks so delicious and spicy!!!!
ReplyDeleteRice and dal an awesome combo for a healthy breakfast!!!! Dibba roti looks very inviting with all the added spices. Love the condiment urugaiii!!!!
ReplyDeleteEver since Suma posted this I am in love with this roti and make it often. .it surely is a wonderful choice.
ReplyDeletegood one ! I had bookmarked this, but fell short at the last min ... i think u and valli have the same recipe :-))
ReplyDeleteDelicious looking dibba rotties. Especially love the chutney. Wonderful combination.
ReplyDeleteI had bookmarked this but make the briyani instead. Nice recipe. Will be making this soon...
ReplyDeleteHi stopping here for the first time and have a wonderful collection of recipes. Roti looks healthy and filling one...Happy meeting through blogging..
ReplyDeleteWhat a crispy & delicious rotti.. Looks so crunchy & yum.
ReplyDeleteGood one to start the Marathon with..Looking forward to the rest of your creations!!
ReplyDeleteYummy looking dibba roti. Looking forward to your posts this month.
ReplyDeleteI never heard of this roti.. Love the spice and way it prepared.. Yumm
ReplyDeleteSuch a tempting roti sowmya .Well done dear
ReplyDeleteLove the dibba roti. This is something that I had forgotten about. Thanks.
ReplyDeletethis is now on my todo since the time i saw this recipe on valli's site this morning...lovely dish and now a double reason to try it out
ReplyDeleteWhen I saw this in Valli's space, it just took me back to my school days. My grandma used to make 'cheenachatti dosas' and these really remind me of her making it for me :-)
ReplyDeleteLovely recipe to start off the month. Looking forward to the others.
ReplyDeleteSuch a wholesome roti! Looking forward to the rest of your recipes :)
ReplyDeleteSecond Dibba roti for this series,looks so delicious...
ReplyDeleteloved how your photos showed the thickness..looks so good
ReplyDeletefillinf rotti.. I have heard about this lots but never tried at home
ReplyDeletefilling rotti.. I have heard about this rotti lots, but never tried at home.. looks delicious
ReplyDeleteDibba roti looks absolutely inviting Sowmya. Love to have a bite...
ReplyDeleteRice recipe. I am from the AP but never heard of dibba roti until I started blogging. Isn't it amazing how the food varies from region to region even in a state. Yes, we love garlic and pretty much add it to everything we cook.
ReplyDeleteYummy one. We make it more thicker than your version.
ReplyDeleteA nice variation to our regular dosa and idly. Love this one. Bookmarked.
ReplyDeletei don't understand how i missed it. Dibba roti looks wonderful dear...
ReplyDelete