May 29, 2012

Dibbarotti

Dibbarotti is one of the famous breakfast in Andhra Pradesh. This as a breakfast you don't get in restaurants, But you can find this as a breakfast in every Telugu family. Dibbarotti is made by urad dal and raw rice rava. For this rava you have to soak rice for 6 hours and grind in to a coarse powder. This should be like semolina consistency. No need to ferment this batter like idli or dosa batter. Grind and make rotti at that time it self. Some people make this with idli rava but that don't give the better taste to rotti (that is my opinion). And grinding rice rava in to a paste will give rotti a hard texture. So better grind rice in to a fine rava(dry) consistency.
                                                           This is my last post for this month's BM i realy enjoyed making Indian Thali's for my first week. and some of my favorite breakfst recipes for this second week. Hope you all enjoyed my recipes and they are help full for some of you. Here i go with to days recipe......
dibarotti INGREDIENTS:--
Urad dal  --- 1 cup
Raw rice ---- 2 cups
Salt to taste
Coconut pieces  -- 1 cup
Cumin seeds  --- 1 tea sp
Curry leaves   ---- 1 spring chopped
Green chillies  ---- finely chopped
Oil for frying the rotti
METHOD:---
1. Soak dal and rice separately, grind urad dal in to a very smooth paste like how we grind for idli batter.
2. Now drain water from rice, spread on a cloth and let them dry in the shade for half an hour.
3. Grind rice in to a coarse rava consistency, mix this fresh rice rava to urad dal paste add salt to taste, Coconut pieces, green chilli pieces, cumin seeds, curry leaves mix well to combine every thing.
4. Heat a deep frying pan add 1tab sp of oil and pour 4 ladels full batter, Keep the heat very low cover the pan with lid cook till it turns golden down side. This will take 4 to 5 minutes.
5. Check the rotti after 4 minutes if it turns in to golden, flip the rotti other side. drizzle some oil on the edges and let it cook till it turns golden this side too.
Don't cover the pan once you turn the rotti other side and cook both sides till golden.
Remove from heat , serve this Dibbarotti with onion and green chilli chutney or curry leaf powder or any other spicy chutney. This goes very well with majjiga pulusu or any other pulusu verieties.
Enjoy this traditional Andhra breakfast with a cup of coffee or fruit juice.
This is my seventh recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page .

8 comments:

Chef Mireille said...

totally new one for me

Priya said...

I have heard a lot about this rotti but never tried them, your clicks are pulling me to try Padma..Enjoyed ur breakfast series thoroughly..

Jayashree said...

I tried this after seeing it on another blog and loved it.

Prabha Mani said...

It's looks like a Coconut Bun :) Very Interesting New Recipe.

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Srivalli said...

You know I have been meaning to make this for so long..looks wonderful..I enjoyed all your posts..padma

vaishali sabnani said...

I tried making this , when Suma had posted it in one of the BM's..loved it!

The Pumpkin Farm said...

new recipe for me although i claim to know most dishes across cuisines...it is fun to find such simple recipes via BM...loved the name and the recipe

Harini-Jaya Rupanagudi said...

Chala bagundhi. We usually make it with Idli batter.


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