Today's recipe is one which i decided first without much brainstorming. Since i have made this many times, but haven't posted it here, for no big reason. My elder one loves this thick pancake-like dosa very much. It quite resembles the tavala adai we make, thick,crispy dosa made in a kadai with lot of spices added. I just love when amma makes it, the kitchen smells of crispy dosa cooking in gingely oil.
I made it for our weekday breakfast, when kids were at home for spring break. It is the time, where mommies are always haunted with "Amma i m hungry" from their kids. Yeah, i sometimes feel whether they are really hungry or they want something to grind in their mouth to kill time or to exercise their non-stopping chatter boxes which otherwise will be at rest during school holidays.
So,with them at home and waking late at 11 am, this rotti, makes a good brunch with a nice chutney. I referred to Valli's blog for the recipe and followed it to the T. Do try it and let me know how you liked it.
Ingredients
2 cups of Raw rice
1 cup of Urad dal
1 teaspoon salt or to taste
Gingely oil for cooking the rotti
Seasonning
1 teaspoon cumin seeds
2-3 nos green chilies, chopped
curry leaves a strand
2 tablespoon coriander leaves, chopped (optional)
Method
- Wash and soak rice and dal separately for 3-4 hours. Drain and grind the dal to a smooth batter. Remove the dal batter into a clean vessel. Now add the rice and grind it to a coarse batter.
- Valli says, original dibba rotti is made using rice rawa, so if you grind the rice to smooth batter then the texture of this delicacy will be totally different and becomes a normal dosa. So,remember to grind it to a coarse batter.
- Now add this rice batter to the urad dal batter, mix well. Let this sit on the counter for 2 hours to ferment.
- Before making the rotti's, add the seasoning to the batter, give it a good stir. The tava/pan used to make the rotti will be little curved, so the center of the rotti is bit thick. So i used my normal kadai to make this, you can even try your appa chatti.
- Take a ladle of batter, pour it in the center of the kadai. Do not spread, add a generous spoon of gingely oil around it, cover and cook in a simmer flame for a minute or two. Flip and cook the other side for another minute. Serve it hot with any chutney of your choice. I served it with Dosakaya pachadi/Tindora chutney.
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Marathoners doing BM# 63
Marathoners doing BM# 63
Unknown
OMG you are making wonderful combinations Priya. dibbrotti looks so perfect..
A Kamalika Krishmy
Love the dish
Love the combo
Love the picture and love the condiment as well
cookingwithsapana
I am yet to try this classic breakfast dish.Your dibba roti came out so perfect ,soft and delicious.
Priya Suresh
This dibba rottis are in my to do list since a long, simply am in love with that dosakaya pachadi Priya, super like dear.
MySpicyKitchen
Beautiful pictures and loving all your dosa thus far.
Sandhya Ramakrishnan
Dibba roti is my list for a long time. Lovely recipe for the alphabet.
Nalini's Kitchen
I made it for BM couple of months back,we all loved it..lovely clicks.
Suma Gandlur
I am loving how you are trying to pair dosas and chutnies which start with the same letter. I too love dibba rotte but cucumber chutney in my home usually is pared with rice.
Smruti Ashar
Lovely dish. I have never heard of these rottis before. Amazing clicks to go with an extremely tempting dish as well. Loved it Priya!
Amara’s cooking
Dibba rotti looks perfect Priya, love Dosakaya Pachhadi but never combined both of them. Have to try next time:)
Pavani
I love dibba rottis and love how fluffy and delicious yours turned out.
vaishali sabnani
Oh wow ! I have made it a couple of times too following Sumas recipe which looks mire like a cake . Will try this recipe now as all are very fond of it . Super choice .
Srivalli
Superb combo Priya...hats off for making such wonderful dishes ...
Gayathri Kumar
Have made dibba roti once and loved it. Even my daughter wants something to eat always during holidays. It is just to kill boredom, I think..
Kalyani
lovely lovely dosa.. reminds me of pati and her afternoon treats ! must make this sometime soon 🙂
Harini R
Lovely dibba rotti. This chutney is not usually paired with dibba rotti but surely your dedication to present the dosas with their accomanpaniment is admirable.
Padmajha
This has been on my to-do list since we did the a-z indian cuisine! The pics looks so tempting Priya and the chutney looks like a perfect pair for the Dibba rotti
Chef Mireille
thick dosa looks so much like a pancake and must be quite soft and fluffy inside
Unknown
That was a very nice combination. Very easy to make dosas. Should go well with any spicy chutney
The Pumpkin Farm
i made dibba roti once, but this combination seems lethal to me..i have to make this again
veena
I am yet ti make this. Looks very nice