Dibba Rotte / Dibba Rotti /दिब्बा रोटी /దిబ్బ రొట్టి

Dibba Rotti or Dibba Rotte :

Popularly known as South Indian Andhra Special Dibba Rotti made with Idli Batter(without adding much water). And also made with fresh Rice Rava and Urad Dal batter. It is very Tasty Breakfast and also Snack Recipe. In my childhood, my Grand Mother prepared this Recipe. and given to all the family members. All my Family members gathered and enjoyed in that time. I learnt this dish from my mother who learnt it from her mother. Dibba rotte is a traditional Andhra recipe and is usually cooked in a heavy kadai set on dying embers after the morning's main meal has been cooked. Usually eaten in the evening it however makes for a great breakfast dish.

Ingredients :

Idli Batter - (Max. 8-10 Idlis Batter)
Oil - 7 Tsp(according to your batter)

Preparation Method :

1. Take a Pan add 4-5 Tsp of Oil then add the batter and spread all over the Pan.
2. Then sprikle Oil from the top and edges of the pan. Keep a lid for 5-7 Minutes (according to your batter adjust the time). on low Flame.
3. After 5 Minutes remove the lid and turn the Dibba Rotti on other side. and again keep a lid for 3-4 minutes.
4. Switch off the flame. and take into a plate and Cut the pieces.(triangle shape).
* Serve with coconut or ginger Chutney.

Notes :

Dibba Rotte has been served with honey it will be very tasty and good for childrens health.

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Mysore Bonda / Mysore Bajji

Ingredients :

Urad Dal - 1 Cup or 100g
Rice Flour - 2 Tsp (Optional)
Maida/Alpurpose Flour - 21/2 Cup or 250g
Sour Curd - 50g
Kitchen Soda - 1/4 Tsp
Salt - To Taste
Oil - To Fry

Preparation Method :

1. Soak the Urad Dal or Black Gram Dal for 4 Hours.Make a Fine Paste with Less Water.

2. Take A Bowl add Urad Dal Batter, Maida and Curd. Mixit Well With Less Water.Ferment for 3-4 Hours or Over Night.

3. Next Day Morning Take Batter add Kitchen Soda and Required Salt.Now The Dough is Ready to Make Bondas.

4. Take Kadai add Oil to Fry after Heat Oil, Take Batter into Small Size Balls Put into the Oil.When Stove is in Medium Plame.

5. Then Bonda Flout in the Oil, Fry the bondas till it becomes crisp in medium flame on both the sides.

6. Remove the fried bondas and place it in a plate.Remaining Dough is the Same Process.

* Easy & Tasty Mysore Bonda or Mysore Bajji is Ready.

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Upma Preparation

Ingredients :

Suji - 1cup
Onion - 1 no
Green Chillies - 2no
Mustartd Seeds - 1/2 spn
Chana Dal - 1 Tsp
Coriander leaves
Blackgram Dal - 1/4 Tsp
Salt to your taste
Oil - 3 Tsp
Water - 2 Cups

Preparation Method :

1. Take a Pan Add 1 Tsp Of Ghee /Oil Then Fry Suji/Rava for 5 Minutes On Low Flame.

2. Then In a tawa heat 1spn oil Chana Dal and Blakgram Dal then  add mustard seeds ones they splutter add finely chopped green chillies , onions, curry leaves.

3. Add 2 cups of water and let them boil by adding salt.

4. Now add suji to the boiling water by continously stirring water with spatula, ones you add the suji stop stirring it and let it cook until water evaporates.

* Serve Hot with Chutny.

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Dosa Preparation / Dose

Ingredients :

Urad Dal-1cup

Rice-2cups

Fenugreek Seeds-1tspn.

Preparation Method :

1. First soak the urad dal, rice and fenugreek seeds for 4 hours  then after grind all those things  into a smooth batter.

2. Next add some salt and mix well the batter again. Ferment For 3-4 Hours.

3. After 4 Hours Now Dosa Batter is ready to make dosa.

4. Heat the dosa pan ,when the pan is hot then take some batter and spread it round layer and cook both sides with sprinkle some oil. Take Dosa into a Plate.

* Serve with Coconut Chutny or Ginger Chutny.

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Puri Preparation

Ingredients :-

Atta flour – 1cup

Salt as required

Oil for deep fry

Preparation Method :-

1. Take a bowl and add the flour , salt & oil mix it well for 2mins.

2. Then add some water and make a smooth dough , set a side that dough for 20mins.

3. Now heat the oil for deep fry, take a small dough and roll  small chapathis and deep fry in oil both sides.

* Serve with Aloo curry.

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Sweet Dosa Preparation

Sweet Dosa :

Ingredients :

All Purpose Flour - 1cup
Wheat Flour / Atta - 1cup
Rice Flour - 1/4 cup
Curd - 1/2 cup
Sugar - 1 1/2 cup or can be varied according to your taste
Salt a pinch

Preparation Method :

1. Take a large bowl and mix all of these together with a little water a dosa batter.

2.Let it marinate for one hour.

3. Heat dosa pan and pour one laddle of batter do as we do for a dosa, but dont make it too thin or too  thick sprinkle a little oil.

4. let it fry until it turns golden color on both sides of the dosa.

* Now Hot Hot Sweet Dosa is Ready to Eat.

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Upma Preparation Video

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Wheat Flour Sweet Dosa Preparation

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Preparation Of Naan

Ingredients :

4-cups white flour (maida),

1/2tsp baking powder,

1 tsp salt,

½ cup milk,

1tsp-sugar,1-egg,

1 tsp-oil,

Preparation Of Naan :

1. Sift the flour .salt and baking powder into a bowl and make a well in the middle.

2. Mix the sugar, milk, eggs,2 tsp oil in a bowl.

3. Pour this in to the centre of the flour and knead adding water if necessary to form soft dough.

4. Add the remaining oil, knead again ,then cover with damp cloth and allow the dough to stand for 15 minutes.

5. Knead the dough again and cover and leave for 2 to 3 hours.

6. About half an before the naan are required ,turn on the oven to maximum heat.

7. Divide the dough in to 8 balls and allow rest for 3-4 minutes.

8. Shape each ball of dough with the palms to make an oval shape.

9. Bake the Indian bread naan until puffed up and golden brown, serve hot.

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Palak parota

Ingredients :

1-cup palak p finely chopped, 

1-cup wheat flour,

Salt ,

1 -sp oil

Preparation Method :

1.Take crushed palak in a bowl add little water and wash thoroughly.

2.Take this in to wheat flour add salt and oil and mix well with hand and make a smooth dough and cover the dough with wet cloth.

3.kept a side for ½ hour.4.Take small dough balls of lemon size and flat like chapaties and fry in tawa by adding some oil or ghee.

4.You can also fry them on direct flame like tandoori roti.

5.Serve hot with mixed vegetable curry.

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Mysore Bonda (minapa Punugulu) Preparation

Ingredints;

Urad dal-1 cup.

maida-2 cups

salt

onion pieces-2 sps.

Oil for deep fry.

Soda.

Preparation Method :

1. Soak urad dal for 6 hours and grind well and make smooth paste.

2. Add onion pieces and maida to uraddal mixtureand mix well.

3. Ferment the dough for over night.

4. Heat oil in a pan for deep fry.

5. Add salt and soda to the dough.

6. Take small ball of dough with wet hand and dropped in the oil.

7. Fry the bajjies until they come to golden brown colour.

8. Serve with tomato chutney.

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Brinjal Bajji (Vankaya Bajji)

Ingredients:

Brinjals Big-3,

Besan Flour-1 cup,

Rice flour-2 spoons,

Salt-Tasty,

Red chilly powder-1/2 pich,

Cooking Soda-1 spoon,

Coriander Leaves-2 spoons,

Oil-For Deep fry.

Preparation Method :

1.Take mixing Bowl Add 1 Cup Besan flour and rice flour,salt,red chilly power,and cooking soda.

2.Mix all Flours and add Coriander leaves and add Little water and make smooth batter.

3.Make smooth and Jelly like batter not to loose and not to Tight.

4.Take a non stick pan and Oil for deep fry and allow to Heat Oil,When Oil brings bubbles then Oil is ready to cook.

5.Take Brinjals and Cut Long Sclices and kept in plate.

6.Then Dip these Brinjal Sclices and dressed both sides and drop in Oil.

7. Turn other side when Bajji turn Gold color and cook other side till Gold color.

8.When bajji's are cooked Take out in to Paper Napkin plate ,paper napkin will obsorb excess oil.

9.Then taste with Chutny or sauce.

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Tandoori Roti Preparation

Ingrediants :

2 cups wheat flour ,
½ cup maida .
½ cup milk,
2 tbsp baking powder ,
1/2 cup yogurt,
2 tbsp ghee ,salt to taste .

Preparation Method :

1.mix the flour ,maida,yogurt baking powder milk and salt tighter.

2.Pour enough water in to make dough and knead for about 10 mints .

3.Cover the dough with wet cloth and leave it for 20 -30 mints ,after due time divide it in to small balls of equal portions.

4.Occasionally ,apply some flour to roll the balls in to thick 4-5 mm circular shape.

5.Apply ghee over the rotis,6.Now bake each roti for 4 – 5 mints in a tandoor or temp of 200 degree Celsius.

6.Tandoori roti is ready to eat.

7.serve hot with any veg or non veg curry.

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Rava Dosa (Andhra Special)

Ingredients :

Semolina (Rava) - 1 cup

Rice Flour - 1/2 cup

All Purpose Flour (Maida)- 2 tblsp

Gram Flour (Besan) - 2tblsp

Yogurt/ Buttermilk - 1 cup

Onion - 1 (finely chopped)

Cumin seeds - 1/4 tsp

Crushed peppercorns - 1/4 tsp

Green Chilly - 1 (finely chopped)

Ginger - 1 " (grated)

Cilantro - 2-3 strands (finely chopped)

Curry leaves - 1 strand (finely chopped)

Salt - as needed

Oil - for making dosas

Preparation Method :

1. Mix the rava,gram flour, rice flour, maida and required salt.

2. Add finely chopped onions, green chilly, cilantro, curry leaves, grated ginger, cumin seeds and crushed peppercorns to that.

3. Add the yogurt/buttermilk and required water to make a batter thinner than normal dosa batter. Let the batter rest for 10-15 minutes.

4. Heat a non stick dosa pan on medium high heat.

5. Take a spoon ful of batter and spread the batter from the outer side of the pan. (unlike the normal dosa which you spread from the inside out.)

6. Pour few drops of oil on top and let it cook for a couple of minutes on one side. 

7. Gently flip the dosa and cook until both the sides are golden brown.

8. Serve with coconut chutney and sambhar. You can also stuff it with masala and make rava masala dosa.

Tips :

- To make the dosa more crispier, increase the amount of rice flour.

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Vermicelli Upma (Semiya Upma)

Ingredients :

Semiya (Vermicelli Pasta) - 1.5 cup
Water - 1 3/4 cup
Onion - 1/2 (chopped)
Green Chily - 4(sliced)
Salt - as needed
Lemon Juice - 1/2 Tsp

For Tempering :

Oil/ Ghee - 2 tsp
Dry Red Chilly - 2
Mustard seeds - 1/4 tsp
Channa dal - 1/4 tsp
Urad dal - 1/4 tsp
Cashew nuts - 1 tblsp
Curry Leaves - 1 strand

Preparation Method :

1. Roast the semiya in a tsp of oil/ ghee till it turns golden brown and keep aside. You could also buy roasted semiya from the store to save time.

2. Heat oil/ghee in a kadai and splutter the mustard seeds. Fry the channa dal, urad dal, cashew nuts, mustard Seeds, dry red chillies and curry leaves till it becomes golden brown.

3. Add the onions and saute on a low flame just till it sweats.

4. Now add the exact amount of water specified, add salt to the water and bring it to a boil.

5. Add the roasted semiya, mix everything and reduce the flame to the lowest setting. Cover with a lid and let the semiya cook undisturbed for 5 minutes till all the water is absorbed.Sprinkle some Lemon Juice to taste. Switch off and gently toss with a spoon or fork to seperate each string.

6. Sprinkle some Lemon Juice to taste. Serve with coconut chutney or any other chutney or pickle.

* Tasty Vermicelli Upma Ready.

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Bread Uthappam

Ingredients

• Eggs – 4, beaten
• Milk Bread – 8 slices
• Milk –  100 ml
• Onion – 2, small size, chopped
• Tomato – 2 small size, chopped
• Green chillies –  2 no’s, chopped
• Coriander leaves – 2 sprigs
• Ginger – 1″ piece

Method of preparation 

1. Dip slices of bread in water and squeeze out excess water & smash.
2. Mix milk,  beaten eggs, smashed bread and salt.
3. Beat to a smooth consistency batter. Mix well with the chillies.
4. Heat pan on medium flame and pour batter to make oothapams.
5. Spread a tablespoon of chopped onion, tomato, ginger and coriander leaves.
6. Cover and cook till its done.
7. Serve hot with sauce\ chutney.

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Preparation of Pesarattu

Ingredients

• Green Gram Dal/Pesalu -1 cup
• Raw rice – 2 tsps
• Ginger – 2 inch piece
• Cumin Seeds – 2 tsp
• Green Chillies – 3 no’s
• Onions: 3 medium size, chopped
• Coriander leaves – 2 sprigs

 Method of preparation

1. Wash and soak the gram and rice overnight.
2. Grind to a smooth paste along with ginger and green chillies.
3. Add salt to taste and water to the consistency of dosa batter.
4. Chop the onions and coriander leaves finely. Mix cumin seeds and keep aside.
5. Heat a tawa and pour & spread it into a round shape.
6. Sprinkle the onions all over the pesarattu.
7. Let it cook with a little oil sprinkled on its sides.
8. Turn it around carefully so that the onions don’t come out and cook on both sides.
9. Serve hot  jaggery/coconut/ginger chutney.

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