Dibba Rotti | Andhra Special Dibba Rotti Recipe using Idli Batter

Ingredients

• 2 cups Idli Batter (freshly fermented or leftover – check notes for recipe)
• 1.5 tbsp Oil

Instructions

1. 1

   Heat 1.5 tbsp oil in a heavy cast iron deep kadai/pan. Once the oil is hot, set the flame on low.

2. 2

   Now pour 2 cups of Andhra idli batter (either freshly fermented or leftover) into the pan.

3. 3

   Keep the pan covered and cook on low flame for 8-10 mins without disturbing it. The batter should form a dome on top and the edges should look golden.

4. 4

   When the top of the dome doesn’t wobble and is not too wet, carefully loosen the dibba rotti from the edges.

5. 5

   Gently flip it to the other side and continue cooking on low flame covered for another 6-7mins until it is golden. Remove from heat.

6. 6

   When it still hot/warm, cut it into slices of desired size. Serve hot with avakaya pickle or chutney or chutney powder of your choice.