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 : Mint-Coconut Chutney / Pudina-Kobbari Pachchadi), karappodi/hemp seeds spice powder (link : Hemp Seeds – Indian Spice Powder ), honey and jaggery pieces.

28241425838_23b4399646_o
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 Tips which I mentioned at the end.

You might try my other breakfast recipes here⇒ Breakfast / Tiffin

Related Posts: Instant Coconut Chutney / Kobbari Pachchadi Vada Ponganalu / NonFried Lentil Fritters

Ingredients: (to make 2 dibba rotte)

  • Idli Batter – 2 cups
  • Salt – as per taste
  • Cooking Oil – 4 tablespoons

Procedure:

  • 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).
  • 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.

    42068517702_e090445293_o
    Cup of Idli batter being poured onto the pan
  • Immediately, close the pan with lids for it to steam. See pic below.

    41213456355_897c0a0150_o
    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.

    42114302991_31c400e493_o
    Open the lid after approximately 3-5 mins
  • Now, change the flame to LOWEST possible and turn the rotte / roti to the otherside.

    41213339525_9c3e4f4289_o
    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!!

    41394251994_ac08f93583_o
    Perfectly cooked dibba rotte on the second side too

Tips:

  • 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.

Result:

  • The taste of this rotte is just like a thick dosa.
  • The texture is crunchy on the outside and soft in the inside.
  • It can be served with any chutney. We had it with Mint-Coriander Chutney (link⇒ Mint-Coconut Chutney / Pudina-Kobbari Pachchadi) and Karappodi/Indian Spice Powder (link⇒ Hemp Seeds – Indian Spice Powder)

    28241425838_23b4399646_o
    Dibba Rotte / Plumpy Roti served with mint-coriander chutney, karappodi/hemp seeds spice powder, honey and jaggery pieces

You can Pinit here for later use, Pinterest:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

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3 Comments on “Dibba Rotte / Plumpy Roti (Andhra style)

  1. Pingback: Mint-Coconut Chutney / Pudina-Kobbari Pachchadi – Veg Cook Book

  2. Pingback: Breakfast Platter / Thali # 1 (South Indian) – VegCookBook by Praveena

  3. Pingback: Top 15 Best Recipes of 2018 I VegCookBook by Praveena

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