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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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Serves

4

Cooking Time

18-20 Min

Meal Type

bread

Preparation Time

10-12 Min

Difficulty

MEDIUM

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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

  1. 1

    Firstly soak black gram and broken rice for 4 hours. Grind it into a smooth batter.
  2. 2

    Then add 1 chopped green chilli, 1 chopped onion, salt to taste, 1 tsp cumin seeds and mix it well.
  3. 3

    Heat 100 ml sesame oil, pour the batter in it.
  4. 4

    Cover the pan with a lid and cook on a low flame.
  5. 5

    Flip the dibba roti and cook front the other side till it turns golden.
  6. 6

    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.

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