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Saturday, January 07, 2006

Dhibba Rotti

recipes cuisine


Black gram / urad dal 1 cup
Idli rawa/ rice rawa
1 1/2 cups
salt to taste
Oil 2 tbsps

Method of preparation:

Soak black gram in water for 3-4 hours and make a smooth paste out of it.
Soak idli rawa in water for 2-3 hours.
Squeeze the excess water from idli rawa and add it to the black gram paste which gives you thick paste. Add salt to it.
Heat a thick bottomed pan preferably curved pan.
Pour 2tbsps of oil into the pan. When the oil is heated and 1-2 cups of dough and spread it lightly. Cook covered in slow flame until u sniff the smell or for abt 6-8minutes.
Turn around and let it cook uncovered for 1-2minutes and check whether its crisp and golden brown.
Remove from heat and serve hot with coconut chutney or whatever chutney you prefer.


At 1/08/2006 05:51:00 AM, Blogger AragoRn said...

i never thought dhibba vl look so yummy.

At 1/08/2006 10:44:00 AM, Blogger sailu said...

Raji,I love dibba roti and make it regularly at home.
Btw,here's wishing you a wonderful NEW YEAR!

At 1/10/2006 07:19:00 AM, Blogger shammi said...

why is it called roti? It's more like dosa, isnt it? I wonder if it's the same as "ilupachatti dosai" that my grandma used to make. Whatever, it sounds yummy, and I'm going to try it soon! :)

At 1/10/2006 08:29:00 AM, Blogger Raji said...

i made it lol

Happy New year Sailu...
i need to catch up ur posts...good goin :)

roti cuz its so thick...u can make it thin n call it dosa
act. dhibba means fat(in telugu)....so its called Dhibba rotti(roti)
let me know how it turned out ;)
n wish u a happy new year to u too :)

At 1/18/2006 11:55:00 PM, Blogger BookBhandara said...

delisious & muh main pani aagaya

At 7/22/2009 10:35:00 AM, Blogger Ram said...

Hey instead of 1 and 1/2 cup if you add just 1 cup of Idli rawa your dibba rotti will become very soft and melt in your mouth.. eat this with tomato chutney and you will take an year to come to earth :)


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