Dibba Roti

Dibba Roti is a traditional Andhra dish made with a coarse rice and urad dal batter, cooked slowly to form a thick, crispy crust on the outside while staying soft and fluffy inside. It’s a comforting and satisfying dish, typically served with chutney or curry, perfect for breakfast or as a snack.

For a Serving Size of Two:

Ingredients:

• 60 grams rice (preferably idli rice or raw rice)
• 30 grams urad dal
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon grated ginger
• Salt to taste
• 2 teaspoons sesame oil for cooking
• Water as needed for soaking and grinding

Procedure:

• Wash and soak the rice and urad dal separately in water for 4-5 hours. Drain the water.
• In a blender, grind the soaked rice and urad dal to a thick, coarse batter using a little water. The batter should have a thick consistency, similar to idli batter.
• You can let the batter ferment for 4-6 hours in a warm place to achieve a fluffier texture, but this step can be skipped if time is limited.
• Add cumin seeds, grated ginger, and salt to the batter. Mix well.
  Heat a thick-bottomed pan or a tawa on medium heat and grease it with a little oil.
• Pour a thick layer of batter into the pan, about 1-1.5 cm thick.
• Drizzle a little oil around the edges. Cover and cook on low to medium heat for 6-8 minutes until the bottom turns golden and crispy.
• Flip the roti carefully and cook the other side for another 5-6 minutes, ensuring both sides are golden brown.
• Serve the Dibba Roti hot with chutney, curry, or yogurt for a wholesome meal.

Nutritional Benefits:

• Calories: 418 kcal
• Protein: 12.6 g
• Carbohydrates: 68.5 g
• Fat: 13.6 g