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How to make Dibba Rotti with pictures Wash an soak urad dal for 6 hours. I have used whole urad dal without skin. Soak idli sooji or rice rava separately for 6 hours. (you will get idli rava or rice rava in all grocery shops.)
After 6 hours Grind urad dal to a smooth batter adding needed water. The batter should not be watery. Use ice water to grind, if you are using mixie to blend the urad dal. Now add the rice rava to the urad dal batter after squeezing out all the water from the rice rava.
Add salt and mix well. Let it ferment for 5 hours. Though dibba rotti can be done without fermenting, I prefer to ferment for few hours, so that it will be soft. After 5 hours Grind ginger, green chillies (add more, if you prefer it spicy) and cumin seeds coarsely. Mix it with the batter. Now the batter is ready.
Method Heat 4 tbsp of oil in a kadai. I have used indolium kadai, as it will give a nice crust to the dibba rotti.
When the oil is hot, add a bowlful (or 5-6 ladles of batter) of batter. Cook covered on low heat. It will take 10-12 minutes.
Once the bottom is cooked, you will find the sides leaving the pan. Now flip it over to the other side and cook the other side for another 8-10 minutes.
Once done, remove from the kadai. Serve with any coconut chutney or tomato chutney. Enjoy as a breakfast or as a snack. I would love, if you could subscribe to Padhuskitchen Youtube which will keep me motivated to publish more videos. Thank you. Read More
