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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Semya Payasam

Ingredeints :

Very thin Semya 1 cup

Milk - 3 Cups

Sugar - 1and 1/2 cup

Elaichi powder -1 spoon

Ghee -1 cup,

Kaju & Kismis - 1/2 cup.

Preparation Method :

1. Take a pan add required ghee and melt and Fry Semya till golden color and kept a side.

2. Add kaju and kismis and fry till color change(Firast fry kaju and Take out and then add Kismis because kismis will fry with in seconds).

3. Boil the Milk for 5 mints till rolling Boil.

4. When the Milk burns (Rolling) Add fried semya and cook for 5-7 mints.

5. Add kaju,kismis and 2 spoons ghee and cook for 3 mints,when the semya cooked well add sugar and if required add some boiled water and cook for 2 mints.

6. Tasty Payasam Is Ready To Eat Now.

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Boondi laddoo

Ingredients :

Besan flour-2 cups

Sugar-1 cup

Cashew nuts-15

Dry Grapes-15

Cardamom-4

Cloves-3

Milk-2 to 3 cups

Ghee- For deep fry

Preparation Method :

1.Mix Besan flour in 1 or 2 cups Milk without any lumps.The Batter should be little watery and not so thick.

2.Heat 2 spoons of Ghee in a Pan.Add Cashew nuts ,Dry grapes,Caradamom and cloves, fry till cashew nut turns in to light Brown color and kept a side.

3.To prepare Sugar syrup Heat sugar and cup of water in a vessel ,allow to boil till Sugar iscomplely dissolved in water and the syrup sticks in between the fingers.

4.Take another deep bottomed pan and heat Ghee for deep fry in medium flame.Pour the batter in over theperforated ladle with small holes evenly.And drops in to hot Ghee and fry on sym,do not over cook this.

5.Itshould not be crispy.Drain this boondi and put in Sugar Syrup.Repeat the same process for whole batter.

6.Mix well the Sugar Syrup,boondi,finally add Fried dry fruits and then make balls in warm stage,if the batter cools the ladoo will not be sticky so make laddoo’s inhot condition.

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Puttu (Kerala Special)

Ingredients :

Puttu Flour - 2 cups (Home made or Store Bought) 
Salt - 1 tsp 
Grated Coconut - 1/4 cup + 1/2 cup
Water - as needed

  

Method :

1. If you dont get puttu flour, you can also make with  raw rice flour. Dry roast the flour for few minutes. This step is optional but roasting brings out a nice nutty flavour and improves the taste of the puttu.
2. Take the roasted flour in a mixing bowl.  Add the salt and 1/4 cup of grated coconut with the flour. Mix together.
3. Sprinkle water little by little while mixing the flour till the flour is moist.
4. The puttu flour should be crumbly (and not form a dough).  It should be moist enough such that when you press the flour with your palms it should hold together.
5. In the mean time, boil the water in the lower vessel of the puttu stand.
6. In the upper cylinder, add half an inch of grated coconut as the bottom layer. Put two handfuls of the prepared puttu flour as the next layer.
7. Continue layering with grated coconut and puttu flour alternatively till you reach the top.
8. Cover and put the filled cylinder on the lower vessel so that the steam passes through and cooks the puttu.
9. Once you see the steam coming out of the lid of the upper vessel, the puttu is pretty much done. Let the steam come out for another minute or so and switch off.

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Curd Vada (Perugu Garelu / Aavada)

Ingredients :

Whole urad dal - 1 cup (minapappu gullu)
Salt to taste
Oil for deep frying
Curd - 2 cups
Green chilies - 2, finely minced
Ginger - 1", finely minced
Carrot - 2 tbsps (grated)
Fresh coriander leaves - 2 tbsps, finely minced
For tempering/tadka/popu:
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chilies - 2
Split gram dal - 1 tsp (minapappu)
Asafoetida - pinch (inguva/popu)
Curry leaves - 1 sprig
Oil - 2 tsps

Method :

1. Soak whole black gram dal in water for 2 hours.
2. Strain the water and grind the dal to a paste sprinkling very little water. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Add salt and beat till fluffy.
3. Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot. Reduce flame to medium.
4. Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the center of the vada so that it cooks evenly all over.
5. Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown color. 

6. Deep fry 3-4 vadas per batch depending on the size of the vessel.
7. Remove the vadas onto a bowl of water or thin buttermilk. Allow them to soak for 3 minutes.
8. While the vadas are soaking, prepare the yogurt/curd mixture. Heat 2 tsps oil in a vessel, add mustard seeds and allow to splutter. Add cumin seeds and split gram dal and allow them to turn lightly brown. Add red chilies, green chilies, ginger, asafoetida and curry leaves and mix for a few seconds. Turn off heat.
9. Beat the thickened curd/yogurt by adding about three fourth cup of water. Add salt to taste and pour the tempering of spices over the beaten yogurt and mix. Keep aside.
10.Remove the vadas from the water and place on a serving plate. Pour the tempering curd sauce over the vadas. Garnish with coriander leaves and grated carrot.

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