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Rakesh Raghunathan
Dibba Roti is a traditional and popular breakfast dish from Andhra. Chef Rakesh Raghunathan brings the recipe of this he ... Read More
Preparation Time
10-12 Min
Cooking Time
18-20 Min
Meal Type
breakfast
Difficulty
MEDIUM
100 ml sesame oil
1/2 cup black gram
1 cup broken rice
1 tsp cumin seeds
1 chopped green chilli
1 chopped onion
Firstly soak black gram and broken rice for 4 hours. Grind it into a smooth batter.
Then add 1 chopped green chilli, 1 chopped onion, salt to taste, 1 tsp cumin seeds and mix it well.
Heat 100 ml sesame oil, pour the batter in it.
Cover the pan with a lid and cook on a low flame.
Flip the dibba roti and cook front the other side till it turns golden.
Dibba roti is ready to serve.
Dibba In Telugu means fat or thick. So, DibbaRotti is a savoury fat/thick flatbread that can be served as breakfast or as brunch.
Dibba Roti is made from a batter of urad dal and rice rava. Onions and green chillies are added along with jeera for spice. It’s cooked with a lot of oil on a slow flame so that the thick layer of batter is thoroughly cooked.
It tastes best when served with chutney or avakkaya, or even honey.
