Tuesday, December 25, 2012

Dibba Rotti | Idli Batter Roti : Andhra Delicacy

I got to know about this dish from a friend of mine ! Initially, I was hesitant to try this dish. In the blog-world, I did find many blogs writing about this dish. My friend had asked me to ferment the batter & I followed her, though some blogs asked for freshly ground batter.

Cooking Time: 10 mins (for 2 rottis)

Ingredients: (Serves 2)
Idli batter: 2 cups, fermented & fresh.
Cumin seeds: 1 tsp
Salt: As needed
Oil: 2 tsp for each rotti.

Special utensil:
a heavy bottom kadai

Mix cumin seeds, and salt to the idli/idly batter & mix well.
Heat a kadai. When it is hot, add a teaspoon of oil. Pour around a cup of batter(I pour 2 big ladle full of batter).

Cook it covered on a low-medium heat for approximately 5 mins. The edges should turn crisp and brown.
Carefully flip the rotti. Sprinkle the remaining teaspoon of oil & cook for another couple of minutes.

Repeat the procedure with the remaining batter.

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