Dibba Rotti or Minappa Rotti is a traditional Andhra dish best suited for breakfast or dinner. This is neither a dosa nor idli! Rice grits are mixed with urad dal batter and just before making, spices are added and often served with some chutney. Curved pan/ilupachatti is used for making this. I used an aluminium chatti and replaced rice with Kodo Millet for this recipe and got perfect crispy and soft dibba rotis!
- 2 Cups Kodo/Varagu Millet
- 1 Cup Urad Dal
- 1/2 Cup Beaten Rice/Poha/Aval
- 1.5 Tsp Salt
- 1 Tbsp oil for making each rotti
- 1 Tsp Jeera
- 1 Tbsp Grated Ginger
- 2 Finely Chopped Green Chillies
- 10 Chopped Curry Leaves
- 1 finely chopped onion
- 1 Cup finely chopped coriander leaves
- Wash and soak millet, dal and poha separately for 2 hours.
- Using a blender first grind the dal till fluffy.
- Grind the millet with just 2 tbsp of water to fine rava consistency.
- Grind poha finely. Mix everything. Let the batter be thick.
- Add salt and ferment for 6 to 8 hours or overnight.
- Heat the curved pan/ilupachatti.
- Mix spices and other things to the batter.
- Pour a tbsp of oil. Pour 3 to 4 ladle of batter. Cover with a lid and cook on low heat for 10 minutes. Cook till you get a crust base.
- Carefully flip and cook the other side for another 6 to 8 minutes or till the batter is cooked well from inside. No need to cover after flipping the side.
- A toothpick test may also be done to make sure that it is well cooked.
- Serve with sambar/chutney.
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- The cooking time may vary depending on the thickness of the rotti.
- Can add grated carrots/fresh fenugreek leaves/spinach/cabbage/grated coconut for different flavours.