Dibba Rotti | Andhra Special Dibba Rotti Recipe using Idli Batter
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!
Equipment
- Heavy Cast Iron Deep Kadai/Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Idli Batter freshly fermented or leftover – check notes for recipe
- 1.5 tablespoon Oil
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.
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