Dibba Rotti / Dibba Roti - Andhra Pradesh Cuisine

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!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39 

Sending this to Cooking with grains, Pari's page, Come, Join for Breakfast
 

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