Authentic Andhra ~ Dhibba Rotte

The word dhibba is used in reference to the thickness of these rottes and literally means dense. Dhi pronounced as 'thi' in the word 'this'. 'Ro' as in rose and 'tte' as in 'tay' with a stress on 't'.

My day 2 post related to "Andhra" region special is going to be dhibba rottes, a breakfast item unique to the region. Though idli batter is used to make this rottes, they are in no way related to idlies. These rottes have a crispy exterior and soft interior. When cut into wedges, they appear like cake slices and one can get addictive to these rottes because of their taste and texture. Serve them with some yummy chutney and see these delicious wedges disappear in no time. J

Ingredients:

1 cup urad dal

2 cups idli rava or 1 cup idli rava + 1 cup rice rava (biyyapu rava) or 2 cups idli rice

Salt to taste

1 Tbsp cumin seeds

Oil to shallow fry

Preparation:

* Soak urad dal and rava / idli rice separately for at least 3 hours.

* If using idli rice, grind urad dal and idli rice together until very smooth, adding only as much water as needed. The batter should be very thick like idli batter. If using rava, then grind urad dal adding little water very finely. Drain all the water from the rava and add it to the urad dal and run the grinder / blender for a couple of minutes to mix them together.

* Remove the batter, add salt and let it ferment overnight in a warm place.

Method:

Add cumin seeds to the fermented batter. Heat 1 - 2 Tbsp of oil in a kadai (banali) or any thick bottomed deep vessel and pour about 2 cups of the batter into it. Cover and cook on low flame until the bottom side turns golden brown, about 15 minutes. Flip it and cook for a few minutes more until the other side cooks too.

Remove, slice into wedges and serve with chutney. 

Note:

1. Basically, the batter used to prepare dhibba rottes is idli batter and so, freshly fermented / leftover idli batter can be used to make this rottes. You can spice up by adding minced green chillies.

2. Some use fresh batter instead of fermented one. We usually go with fermented batter and I have heard that rottes made with fermented batter tastes better.

3. I used about 2 cups of batter to make each rotte. You can fill half of the kadai with the batter and cook.

4. Don't ever rush to cook these rottes. They are ought to be done slowly, to cook thoroughly. 

5. My SILs use idl rava and rice ravas for a crispy rotte while I use the idli rice.

Check out the other marathoners doing BM#5 along with me. 
Curry in a hurry under 30 min: Aarthi, Divya, Jayashree , Kaveri, Pavani,
Seven Days of Indian Sweets: Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials: Harini, Me , PJ and Vaishali
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

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