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Dibba Roti By Chef Rakesh Raghunathan
Dibba Roti
Dibba Roti is a traditional and popular breakfast dish from Andhra. Chef Rakesh Raghunathan brings the recipe of this healthy and tasty dish to your kitchen.
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INGREDIENTS
100 ml sesame oil
1/2 cup black gram
1 cup broken rice
1 tsp cumin seeds
1 chopped green chilli
1 chopped onion
PREPARATION
- Firstly soak black gram and broken rice for 4 hours. Grind it into a smooth batter.
1
- Then add 1 chopped green chilli, 1 chopped onion, salt to taste, 1 tsp cumin seeds and mix it well.
2
- Heat 100 ml sesame oil, pour the batter in it.
3
- Cover the pan with a lid and cook on a low flame.
4
- Flip the dibba roti and cook front the other side till it turns golden.
5
- Dibba roti is ready to serve.
6
STEP BY STEP
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.
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