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1/2 cup (100 g) -
(black gram dal)
1 cup (200 g) - raw
Water for grinding
1 tbsp - dry roasted cumin powder (jeera powder)
Salt to taste
Oil for frying
How to Make Dibba Rotti
Soak rice and dal separately for 4 - 6 hours.
Grind dal coarsely.
Separately, grind rice coarsely.
Mix the rice and dal with little hot water, cumin powder and salt to the batter.
Batter should be thick in consistency.
No need to ferment the batter.
Heat a deep thick bottomed kadai (deep kadai will give a perfect shape).
Sprinkle 1 tsp oil.
Spread a ladle of the batte (do not spread and make circles like normal dosa. Dibba rotti is a thick pan cake).
Cover with a lid and cook on a low heat for 10 minutes (underside should be golden colour).
Flip over and cook the other side until done and light golden colour (approximately 7 - 10 minutes).
Remove carefully with flat spatula.
Cut into a desired shape and serve hot with coconut chutney or spicy Andhra pickles or any vegetable gravy dishes.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.