Dibba Rotti: Easy Version with Idli Batter
Dibba Rotti literally means fat bread in Telugu. Comfort food at its best, this simple snack is crispy on the outside and soft on ths inside. It makes for a filling meal and just needs some mango pickle and/or dahi as accompaniment.
This recipe for Dibba Rotti uses idli batter and is a quick-n-easy version of this traditional Andhra dish.
Equipment
- Wok with Cover
- Flat Spatula
Ingredients
- 2 Cups Idli Batter
- 4 tbsp Oil
Instructions
- Over low flame, heat a small concave kadai or wok till it is warm.
- Add 2 tsp oil to the kadai.
- Swirl the oil around so that it coats the bottom half of the kadai.
- Ladle 1/2 cup idli batter into the kadai.
- Cover and cook for about 8-10 minutes till the base of the dibba roti/minapa roti is golden brown. When you lift the lid, the top layer of the Dibba Rotti should be cooked and the edges should just be turning brown.
- Using a sharp, flat spatula, gently loosen the rotti from the kadai and flip it over.
- Drizzle 1/2 tsp oil around the edges.
- Cook on low-medium heat, till the flip side is also golden brown. Do not cover because then the crisp upper side will become soft.
- Serve immediately with Avakai or cold dahi.