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Dibba Rotti | Andhra Special Dibba Rotti Recipe using Idli Batter
Ramya
Learn how to make Andhra Special Dibba Rotti recipe using Idli Batter with step by step pictures. Crispy golden Dibba Rotti made using Idli Batter, served with Avakaya pickle!
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Breakfast
Cuisine
Andhra Cuisine
Servings
1
Medium Sized Dibba Rotti
Equipment
Heavy Cast Iron Deep Kadai/Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
2
cups
Idli Batter
freshly fermented or leftover – check notes for recipe
▢
1.5
tablespoon
Oil
COOK MODE
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Instructions
Heat 1.5 tablespoon oil in a heavy cast iron deep kadai/pan. Once the oil is hot, set the flame on low.
Now pour 2 cups of
Andhra idli batter
(either freshly fermented or leftover) into the pan.
Keep the pan covered and cook on low flame for 8-10 mins without disturbing it. The batter should form a dome on top and the edges should look golden.
When the top of the dome doesn’t wobble and is not too wet, carefully loosen the dibba rotti from the edges.
Gently flip it to the other side and continue cooking on low flame covered for another 6-7mins until it is golden. Remove from heat.
When it still hot/warm, cut it into slices of desired size. Serve hot with
avakaya pickle
or
chutney or chutney powder
of your choice.
Notes
We use
Andhra Idli Batter
to make Dibba Rotti for traditional and authentic taste. But you can use
rice-based idli batter
or even
dosa batter
and follow the same process.
Don’t skimp on the oil quantity, else there will not a golden crust.
It is a must to use heavy pan that is deep enough to get the right shape.
Keyword
Breakfast, Breakfast Recipes
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