Dibba Rotti is a traditional Andhra breakfast made with fermented idly batter. It is cooked slowly in a heavy-bottom pan to get a crispy crust and soft center. Best enjoyed with chutney or jaggery syrup.
Ingredients
- Idly batter – 2 cups
- Salt – to taste
- Cumin seeds – 1 tsp
- Grated coconut – 2 tbsp (optional)
- Water – as needed
- Oil – 2 to 3 tbsp
Preparation Method
- Take idly batter in a bowl
- Add salt and cumin seeds
- Add grated coconut if using
- Mix well and add little water if batter is too thick
Cooking Process
- Heat a heavy-bottom pan on low flame
- Grease the pan well and add 2 to 3 tbsp oil
- Once hot, pour the batter evenly into the pan
- Place a small steel glass filled with water in the center of the pan
- Cover with a lid
- Cook on low flame for 15 to 20 minutes
- Open the lid and check if the top is cooked
- Switch off the flame
- Carefully remove and cut into pieces
Serving Suggestions
- Serve hot with coconut chutney
- Tastes delicious with jaggery syrup
- Can also be served with onion chutney or peanut chutney
Tips
- Always cook on low flame for even cooking
- Use a thick pan to avoid burning
- Water bowl inside helps steam and cook the center perfectly
- Do not flip like dosa
Variations
- Add finely chopped onions for extra flavor
- Add green chilli paste for spicy version
- Add coriander leaves for aroma
- Add soaked poha for softer texture
Health Benefits
- Fermented batter improves digestion
- Good source of carbohydrates for energy
- Cumin helps in digestion
- Coconut provides healthy fats
- Oil usage is minimal compared to frying