Dibba Rotte / Plumpy Roti (Andhra style)
Recipe Cooked, Photographed and Written by Praveena
Prep Time: 2 mins Cooking Time: 20 mins Cuisine: Indian
Every state of India have traditional breakfast recipes pertaining to that state. With that regard, I wanted to introduce this breakfast recipe of Andhra Pradesh (a southern state of India).
Dibba Rotte is a copyright recipe of Andhra Pradesh. While Dibba means plumpy and Rotte means roti/ chapathi. It is completely Vegan and Glutenfree recipe. Moreover, it is protein rich (because of the Lentils) and has equal quantity of carbohydrates (with the rice in it).
Traditionally, this rotte/roti is accompanied with jaggery and is topped with honey. As I had shown in the pic below. Seeing all this, I might consider this as the PAN CAKE of South India. I hope even you would agree seeing the pics.
We had these Dibba Rotte / Plumpy Roti with Mint-Coriander chutney (link : ), karappodi/hemp seeds spice powder (link : Mint-Coconut Chutney / Pudina-Kobbari Pachchadi ), honey and jaggery pieces. Hemp Seeds – Indian Spice Powder
Dibba Rotte / Plumpy Roti served with mint-coriander chutney, karappodi/hemp seeds spice powder, honey and jaggery pieces
Before starting to cook, don’t forget to see the which I mentioned at the end. Tips
You might try my other breakfast recipes here⇒ Breakfast / Tiffin
Related Posts: Instant Coconut Chutney / Kobbari Pachchadi , Vada Ponganalu / NonFried Lentil Fritters
: (to make 2 dibba rotte) Ingredients
Idli Batter – 2 cups
Salt – as per taste
Cooking Oil – 4 tablespoons
Firstly , we need to have the idli batter ready for this recipe.
In case you need the recipe for Idli batter here is my recipe link⇒ Idli
And my Idli batter looks like the below pic (when I make with the above recipe link).
Idli Batter-before fermentation
Idli Batter-after fermentation
Take the required idli batter into a bowl, get the required consistency (as shown in pic below) by adding 3-4 tablespoons of water (ONLY if needed) and mix thoroughly.
Take a small frying pan or dosa griddle, put it on stovetop under medium flame.
Add ½ teaspoon of oil onto the pan.
Pour one cup of batter onto the pan, add a teaspoon of oil surrounding the batter.
Dont spread it like you do for dosa, just let it spread on its own. See pic below. Cup of Idli batter being poured onto the pan
Immediately, close the pan with lids for it to steam. See pic below. Immediately, covering the pan with tight lid
Let it cook with the lid closed, for about 3-5 mins approximately. Then open the lid, see pic below. Open the lid after approximately 3-5 mins
change the flame to LOWEST possible and turn the rotte / roti to the otherside. Bottom part of Dibba rotte cooked perfectly and turned to the other side to cook
Add ½ teaspoon of oil around the rotte/roti and ½ teaspoon of oil onto the rotte/roti.
Let it cook for more 3-5 mins under low flame, WITHOUT the lid on until its perfectly cooked. See pic below.
Then take the rotte/roti from the pan onto a serving plate.
Repeat the same for the next rotte too.
Switch the flame off. Done!! Perfectly cooked dibba rotte on the second side too
Be generous while using the oil for this recipe. It does require more oil to get crispy outerpart.
Let the pan be closed with lid, for the batter steam perfectly, at the bottom.
You can make the rotte(s) well before and store them in an air-tight container.
They stay good upto a minimum of 2-3 days.
Hence, these dibba rotte(s) are perfectly suitable for travel and kids lunch boxes too.
You can Pinit here for later use, Pinterest:
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