Dibba rotte / minapa rotte is one of the most favorite and traditional evening meal of the Telugu people. Though it needs some preparation well in advance, yet it is a very healthy evening meal which is a combination of cereals and pulses and is enjoyed very by the old and the young alike.
A well prepared Dibba rotte with a crispy dark golden brown coat is relished the most. You will really enjoy this traditional item very much as an evening meal particularly when you take the item with ginger pickle / allam pachchadi. Though, this evening meal requires a bit more oil, yet it is a healthy meal and gives a filled in feeling.
This food item is one of the ideal ones for carrying in long distance travels as this can be relished even without heating. Most importantly, this item remains for a couple of days without perishing / getting spoiled. All you need to do is to soak one measure of black gram / whole urad dal in the morning, for getting your evening meal ready in the evening. If you are staying in a country like the U.S / Canada where the winters are extreme, then you need to soak black gram, the previous day morning only for getting a soft and crispy dibba rotte. In a tropical country like India, the dal need not be soaked for such long hours as this will start giving a foul smell. So you are the best judge to know when to soak the dal based on your location.
A well prepared Dibba rotte with a crispy dark golden brown coat is relished the most. You will really enjoy this traditional item very much as an evening meal particularly when you take the item with ginger pickle / allam pachchadi. Though, this evening meal requires a bit more oil, yet it is a healthy meal and gives a filled in feeling.
This food item is one of the ideal ones for carrying in long distance travels as this can be relished even without heating. Most importantly, this item remains for a couple of days without perishing / getting spoiled. All you need to do is to soak one measure of black gram / whole urad dal in the morning, for getting your evening meal ready in the evening. If you are staying in a country like the U.S / Canada where the winters are extreme, then you need to soak black gram, the previous day morning only for getting a soft and crispy dibba rotte. In a tropical country like India, the dal need not be soaked for such long hours as this will start giving a foul smell. So you are the best judge to know when to soak the dal based on your location.
How to prepare
- In the afternoon, wash one and half measure of rice and spread it on a clean cloth and allow it to dry in shade. Do not let it fully dry, but let there be slight wetness.
- Now grind this rice to coarse ravva and add very little water to it and keep it aside so that it absorbs all the water and become softer.
- In the evening grind the urad daal into idli batter, take it in a container and add the wet ravva to this batter and blend it well.
- Leave it for few minutes, say half-an-hour.
- Heat enough oil in a thick-bottomed pan preferably a non-stick pan, and pour the entire content of batter into this pan.
- Cover it with a lit and keep it over very low flame.
- Once it is done / fried, you will get a nice fragrance of dibba rotte, then you can turn it upside down and allow the other side as well to fry for few minutes over low flame.
- Once it is fully done, off the flame and let it remain on the stove for few minutes.
- Now you can take this South Indian veg salt cake in a serving plate, cut it into pieces and relish the taste along with ginger pickle / allam pachchadi.