Andhra Dibba Rotti / Minapa Rotti / Dibba Rotte / Plumpy Roti (Andhra style)
Dibba Rotti, is a South Indian Andhra style, Ancient, Traditional, Protein Rich, Breakfast recipe using fermented idli batter (Instant Pot method also given). Recipe below has step wise pics and tips.
Equipment
- Frying pan (for stove-top method)
Ingredients
- 2½ cups Idli Batter (fermented & ready to use)
- as per taste Salt
- 6 tablespoons Cooking Oil
Instructions
PREP WORK:
- 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 (Instant Pot, Stove Top)And my Idli batter looks like the below pic (when I follow the recipe in the above link).Take the required idli batter into a bowl, get the required consistency (as shown in pic below) by adding few tablespoons of water (ONLY if needed) and mix thoroughly.
COOKING:
- Take a small frying pan or dosa griddle or pancake griddle. Put it on stove top under high flame.Add one tablespoon of oil onto the pan, spread it throughout.
- Pour 1¼ cup of batter onto the pan. Spread the batter, such that it forms a thick dosa / pan cake. Gently, pour 1 tablespoon of oil surrounding throughout the outer side of the batter.
- Immediately, reduce the flame to low-medium, close the pan with lid for it to steam cook.
- Let it cook with the lid closed, for about 5-6 mins approximately. Then open the lid. Flip the dibba rotte to the other side.
- Flip the dibba rotte to the other side. Pour 1 tablespoon of oil around the rotte/roti and ½ teaspoon of oil onto the rotte/roti. Close with lid.
- Let it cook for more 2 mins under low flame, later remove the lid, let it cook for more 2 mins, for it to become crisp on sides.
- 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!!
Notes
Please see the MAIN POST for step wise PICS & TIPS!