DIBBA ROTTI

INGREDIENTS

Split urad dal – 1cup [ with skin or with out skin]

Rice rawa – 2 cups

Salt to taste

Small coconut pieces – 1/4 cup optional

Ghee and oil for frying

Water – 1to 2 cups

METHOD

  1. Wash and soak urad dal and rice rawa separately for 6 hours. Just before grinding wash again.
  2. When washing urad dal, the skin will separate. It’s upto you if you want to retain the skin or not.
  3. Grind urad dal with 1 to 11/2 cup of water to a smooth batter like idly batter.
  4. Add rice rava to the urad dal batter after squeezing out the water. Add salt and mix well.
  5. If you like coconut, you can add small coconut pieces and mix well. Keep it aside for 1 hour.
  6. Heat 3 to 4 tsp of oil and ghee in a kadai. When oil is hot, reduce heat to low and add a bowl full of batter.
  7. Cook covered on low heat for 5 to 6 minutes. Once it starts leaving the sides of the kadai, flip it over to the other side.
  8. Cook for another 5 to 6 minutes without covering the pan. Once done, remove from the pan.
  9. Cut into wedges, and serve hot with cheruku panakam.

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