Ingredients

• 1/2 cup (100 g) - urad dal (black gram dal)
• 1 cup (200 g) - raw rice
• 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