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.

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.