Dibba Roti

 

          Dibba Roti is a very popular Andhra style breakfast prepared with urad dal & idli rava batter. It is also known as Minapa Roti. You can also use any leftover idli batter to prepare this yummy comfort food. It is crisp on the outside and soft inside. You can relish with any chutney and sambar for breakfast, brunch or as an evening snack. So check out a step by step pictorial recipe to prepare this quick & easy classic Andhra dish.  

          Dibba in the local Telugu lingo refers to thick and roti means bread. So it literally translates to thick bread. However, it is more or less a different version of idli or rather a fried idli, that is spiced with chopped onion, ginger, green chilies, cumin seeds, chopped curry leaves and coriander leaves. 

          The only difference is that, in this particular recipe, fermentation is not necessary if you are grinding fresh batter. I made small size ones. You can make bigger ones too, according to your preference. So to sum up, Dibba Roti is very healthy and yummy too, at the same time. 

• 4 & 1/2 cups idli batter (makes 3 Dibba Roti)
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 2 sprigs curry leaves, chopped
• 3 tbsp. coriander leaves, chopped
• 1/2 tsp. cumin seeds
• 1 tsp. toasted sesame seeds (opt)
• 6 tbsp. oil 

          Add all the ingredients (except oil) to the idli batter and mix well. For each Dibba Roti, heat 2 tbsp. oil in a non-stick kadai / wok / appam chatti.

          Add 1 & 1/2 cups batter and cook, covered, on a very low flame for 4-5 minutes or till well browned & crisp on one side. 

          Flip it over and cook the other side too till done. Transfer to a serving plate and cut as desired. Serve hot with any chutney or sambar for a nice comfort breakfast.

                               Heat 2 tbsp. oil in a non-stick kadai. Add 1 & 1/2 cups batter.

                          Cook, covered, on a very low flame for 4-5 min. or till well browned. 

                                  Flip it over and cook the other side too till done. 

                    Cut as desired and serve hot with any chutney or sambar.

Podi Idli

          Idlis in general are a perfect and a healthy breakfast option. So I dished out my all time favourite in a new avatar with some homemade idli podi sprinkled over it. Serve these soft and fluffy teats in this appealing and appetizing manner. These steam delights can be served as a sumptuous meal anytime of the day. Relish them with some coconut chutney and sambar.

• Idli Batter as required
• Idli Podi as required
• butter / olive oil as required
• coconut chutney and sambar to serve

          Make idlis in the idli mould as usual. When cool, demould them and keep aside.

          Heat 1 tbsp. butter / olive oil in a pan and sauté the 2-3 idlis at a time. 

          Sprinkle 1 tbsp. of the idli podi over it and spread it evenly so that it covers the idlis. 

          Transfer to a serving plate and serve along with coconut chutney and sambar for a sumptuous breakfast. 

                       Heat 1 tbsp. butter / olive oil & sauté the idlis 2-3 at a time. Sprinkle 
                       1 tbsp. idli podi over it & spread it evenly so that it covers the idlis. 

Idli Upma

          Leftover idlis are a great headache and not knowing what to do, we end up reheating the same and having it again the same boring way. Why not try making upma out of it? It tastes simply awesome and will disappear in no time. 

          Enjoy it with some spicy chili garlic sauce instead of coconut chutney and see the difference. It tastes so delicious. Enjoy it for breakfast, snack or lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 4-5 idlis, crumbled
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 whole dry chilies, broken
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• 1 tsp. rice
• 1-2 green chilies, slit
• salt to taste
• 2 tbsp. roasted peanuts
• 1/4 tsp. pepper powder
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, dry chilies, green chilies, curry leaves, urad dal and rice.

          Sauté for a few seconds and add the crumbled idli, salt, pepper powder and peanuts. Stir fry on a medium flame for 2-3 minutes. 

          Switch off the flame and add the coriander leaves. Toss well and serve along with coconut chutney for a simple and sumptuous breakfast.

                Heat oil & temper with mustard seeds. Then add cumin seeds, dry chilies,
                green chilies, curry leaves, urad dal & rice.

                  Sauté few seconds & add crumbled idli, salt, pepper powder & peanuts. Stir 
                  fry on a medium flame for 2-3 minutes. 

                 Switch off flame & add coriander leaves. Toss & serve with coconut chutney.

Masala Idli Muffins - Fusion Style

          
          Idli, a South Indian delicacy is a healthy breakfast option relished with coconut chutney and sambar. Make them more interesting and appealing by baking them in a muffin pan for some visual appeal a la fusion style. You can have them as an evening tea-time snack too or can be a good lunch box meal. So check out a simple step by step pictorial recipe to prepare it.

• 2 cups idli batter
• 2 tbsp. coriander leaves, chopped
• 1-2 tbsp. fresh grated coconut
• 1/2 tsp. red chili flakes
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 sprig curry leaves, chopped
• 1 tsp. urad dal (split black gram)
• 1/2 tsp. eno fruit salt
• oil to grease
• coconut-coriander chutney to serve
• sambar to serve

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, urad dal, asafoetida and curry leaves. 

          Saute for a few seconds and switch off the flame. Pour this tempering over the idli batter along with coriander leaves, chili flakes and coconut. Mix well.

          Just before baking, add the eno fruit salt and give it a stir. Pour into greased muffin cups and see to it that it is 3/4 filled.

          Bake in a preheated microwave oven at 200 degrees C for 15-18 minutes. Insert a toothpick to check if it is done. Set aside to cool down. Demould it and serve them with chutney and sambar.

                        Pour tempering over idli batter. Add coriander leaves, chili flakes &
                        coconut. Mix well.

                                Add eno fruit salt & give it a stir.

                                Pour into greased muffin cups.

                               Bake in a preheated oven at 200 degrees C for 15-18 minutes.

                                Serve them with chutney & sambar.

Beetroot Dhokla (Steamed Lentil Snacks - Gujarati Cuisine)

       

           This is a dhokla made out of left-over idli batter. I added boiled and mashed beetroot to it, but to get an intense colour you can increase the quantity of beetroot. Very healthy and nutritious, this snack can be had by itself or as a tea-time snack. They are also a very good option for a lunch box meal.

• 1 cup Idli batter
• 2 tbsp. beetroot, grated & boiled
• 2 tbsp. oil
• 1 tsp. mustard oil
• 1 tsp. white sesame seeds
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated

          Mix the idli batter with the beetroot paste and keep aside. Grease a steel plate and pour the idli batter into it. 

          Pour some water in the base of a pressure cooker. Place the cooker on the flame and bring the water to a boil.

          Now place the container with the batter in the cooker and steam on high flame for 10 minutes, then on low flame for 5 minutes. When cool, flip it over on a plate. Cut into squares and keep aside.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering , add the sesame seeds and the curry leaves. 

          Sauté till the sesame seeds turns light brown. Pour this over the dhoklas. Serve, garnished with coriander leaves and coconut.