An irresistible savory cake with a crispy exterior like Dosa and a soft interior like an Idli, yes I’m talking about this classic Andhra Breakfast DIBBA ROTTE. Serve this delicious Dibba rotte with Aavakaya, chutney, or sambar, this recipe is filling and absolutely delicious. Dibba rotte is a classic recipe that is very easy to make and a total crowd-pleaser.

           Traditionally Dibba rotte is made with freshly ground Idli batter, and Idli Rava or Rice Rava is used here. The Telugu-speaking regions use Idli Rava for their Idli batter instead of parboiled rice/uppudu biyyam. The coarse texture of the Rava gives it’s signature crisp exterior and granular soft interior. I bet once you try this, you’ll end up making Dibba rotte every time you make Idli batter. And the good part is you needn’t ferment the batter, just add the tempering to it and make Dibba rotte right away. But we have tried making it with fermented batter and the beautiful sour notes adds more magic. Now to get the perfect color and crunch, the key is to use a heavy cast-iron Kadai/pan. Let the Dibba rotte cook on low flame for longer to get the irresistible crunchy exterior.

        I have learnt making this dish from my best friend who hails from Machilipatnam and they make it quite regularly. I remember tasting this dish at her home and I fell in love with the dish instantly and I’m telling you if you are a person who loves slightly crispy bits in the bottom of the pan(like me) in dishes like upma, then this is just for you.

What is Dibba rotte and how to make it?

      The word Dibba means plump or fat and rotte means bread/flatbread. And traditionally rice Rava or Idli Rava is used instead of rice. As throughout Telugu-speaking regions, Idli is made with Rice Rava or Idli Rava, the granular idli texture is just irresistible.

        First, we need to soak the Urad dal and later grind it to a fine consistency, and then we add soaked rice Rava/Idli Rava to this batter. You can let this batter ferment to make idlis or use it to make Dibba rotte instantly. You can take a portion of this batter and add a simple tempering to the batter, using mustard seeds, cumin seeds, green chili paste. If you are making for younger kids, you can skip green chilies or omit them.

       Traditionally we use a heavy and shallow cast-iron Kadai or brass Kadai(itthadi ginne) to make this Dibba rotte. But any thick bottomed pan will work, just make sure to keep an eye on Dibba rotte and it’s not burning. Our goal is to achieve a golden-brown crispy exterior and cook through completely. While making spread light cooking oil on the Kadai and then pour the batter. Cover the pan and cook on a slow flame until it turns crispy on the bottom. Flip it through and cook until done. Then Serve hot Dibba rotte with pickle or chutney of your choice. Ginger chutney makes a great combination with this.

More names of Dibba rotte

   This Dibba rotte is also known as Dibba rotti or minapa rotti in some parts of Telugu-speaking regions.

Serving suggestions 

       Dibba rotte is traditionally cut in wedges and served as you get to taste the outside crusty exterior and the soft fluffy texture inside. The taste is not like that of idli as there is no sourness in the batter (since the batter is not fermented), but you can make it with fermented batter too. The crisp texture is what makes the dish more interesting.

    This Dibba rotte is a savory cake and has a similar color, shape, and texture. One of the reasons why people call it Andhra cake and most loved by kids. Serve with your favorite pickle or chutney or Podi of your choice. But I’d recommend you try with Ginger chutney.

So what all Ingredients do we need?

   All you need to make this dish is idli batter. So, you can use your favorite idli recipe. To make the Andhra way, use urad dal and idli Rava. You only need a handful of ingredients for this recipe:

• urad dal – either whole or split. 
• Rice Rava or idli Rava – Look for idli Rava in your nearby Indian grocery stores. The key for its signature granular crispy exterior is Idli Rava. 
• Fenugreek seeds – Helps indigestion
• Salt
• Tempering – Mustard seeds, cumin seeds, green chilies, ginger, curry leaves.

Please check out more delicious festive treats and tea-time snacks from my blog.

Chegodilu

Odappalu

Makka garelu

Palm jaggery whole wheat biscuits

Perugu wada

Vegan millet cutlet

Vegan potstickers

Let’s get into the recipe now

Print

DIBBA ROTTE

Dibba Rotte is a classic Andhra dish made of Idli batter. It has an irresistible crispy exterior and fluffy interior.

Course Breakfast, Lunch box recipes

Cuisine Andhra

Keyword healthy breakfast, plant based, vegan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Soaking time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 6 Servings

Author Shravani Abhishek

Equipment

• Cast iron skillet or wok

Ingredients

• ½ cup Urad dal
• 1 cup Idli rava
• ½ tsp Fenugreek seeds
• Salt to taste

Tempering

• 1 tbsp Cooking oil
• ½ tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 sprig Curry leaves
• 1 tsp Green chili paste
• ½ tsp Minced ginger

Instructions

Let's prep for the batter

• Wash and soak the Urad dal + fenugreek seeds and Idli rava separately for 3-4 hours.
• Drain the water from the urad dal and reserve about 2 cups of soaking water. Grind the urad dal+fenugreek seeds into soft and smooth paste by adding little water.
• Transfer the ground urad dal paste to a mixing bowl, and to this add drained idli rava. Add salt to taste and mix it well with your hand.

It's tempering time

• Heat a small tadka pan, add oil and once its hot add in mustard seeds, cumin seeds, minced ginger, green chili paste and torn curry leaves. Let it splutter for a minute.
• Turn off the heat and add this tempering to the Idli batter and give it a good mix.

Let's make some dibba rotte now!!

• Heat a thick Cast iron kadai or Appam pan, and add oil and let it heat for a minute.
• Now add in 1-1½ cups ladleful of batter into the pan, let it sizzle for a minute of medium heat.
• Lower the heat to low flame, cover the pan and cook for 15 mins until it turns crispy on the bottom. Insert a clean knife or spoon and see if its cooked, it should come out clean.
• Now flip the Dibba rotte and cook it for another 5-10 mins. Do not cover the pan at this time.
• Turn off the heat, remove the dibba rotte on a plate, cut into wedges and serve with chutney, podi or pickle of your choice.
  

Notes

• There is no need to ferment it, you can make Dibba rotte as soon as you grind the batter. But feel free to use the fermented idli batter too, the sourness adds a nice flavor profile to the Dibba rotte. 
• If you are using wet grinder or blender, make sure to add water in increments to make a soft, fluffy and smooth batter.
• I would recommend you to use a cast iron kadai or appam pan to get irresistible crispy exterior. 

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post DIBBA ROTTE appeared first on mycurryveda.

Basava Kajjam, a divine dessert and one of the ancient recipes from the Land of Telangana. Tiny wheat flour balls cooked in milk and creamy moong dal, sweetened with jaggery and topped with roasted nuts. Any Celebration is incomplete without a nice sweet dish to relish, and this dessert is just the one to brighten your day. The people of Telangana savor a special porridge/pudding kind of preparation made of moong daal, wheat flour, milk, sugar and dry fruits. This delicious dish has a nice rich aroma that is enhanced with the use of fresh ghee.

More about Basava kajjam 

Basava kajjam is an age-old traditional dessert prepared using Moong dal, whole wheat flour, milk, jaggery and nuts. And what makes this dessert special is the mini wheat flour balls, we call them as undalu. Traditionally they are shaped as tiny balls similar to the size of split moong dal. Making these tiny wheat flour balls requires huge amount of patience, but trust it is all worth it. Just a tablespoon of this dessert will take you back to your grandma’s kitchen. 

This traditional dessert is absolutely comforting, and nourishing, each spoon of this dessert feels like a warm hug. Even though I’m from Telangana, I have never tasted or heard about this dish until my dear friend Chandana has shared her heirloom recipe with me. She was sweet enough to share the details of the recipe and allowed me to share it with you all. Please do checkout her Instagram page, she’s a passionate cook and has immense love for her culinary heritage of Telangana.

She told me that her Grandma used to make this dessert specially for her in her childhood. And that this dessert is traditionally made on festivals like Maha Shivaratri and Bathukamma as an offering to the deity. Also I have done a little research on this regional delicacy, where some people call this dish as BASAVA GARJANAM. With the rustic Telangana dialect, the name could have been slowly settled as BASAVA KAJJAM. 

Ingredients needed for BASAVA KAJJAM

• Moong dal
• Whole wheat flour
• Jaggery
• Milk
• Nuts
• Ghee

How to prepare this Dessert?

Initially we need to soak the lentils for about an hour or two, which helps in cooking the lentils quickly. In the meanwhile we need to make a firm dough of whole wheat flour. Rest the dough for 30 min, later make tiny balls/undalu using dry flour and keep aside. 

Now we need to cook the wheat flour balls in the boiling water, add soaked moong dal and cook until the wheat flour balls are 90% cooked. Add in jaggery, milk and cook for 5 more min. Later roast some nuts in ghee and add it to the cooked moong dal and wheat flour balls. Basava Kajjam is all ready to Serve now.

Is this dish VEGAN ?

You can make this dish VEGAN-FRIENDLY by substituting the regular cow milk with plant based milk. Skip roasting the nuts in ghee and add them directly while cooking the wheat flour balls.

And if you have GLUTEN INTOLERANCE, I would suggest you to use gluten-free flour to make Undalu/balls.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Kanda gadda Bakshalu

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

Print

BASAVA KAJJAM

A divine and delicious moong dal and wheat flour balls porridge, which is sweetened with jaggery. An age-old recipe from the Land of Telangana.

Course Dessert

Cuisine Indian, Telangana

Keyword Bathukamma special, Porridge, Telangana cuisine

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Soaking time 1 hour hour

Total Time 2 hours hours

Servings 4 Servings

Author Shravani Abhishek

Equipment

• Saucepan

Ingredients

• ½ cup Split moong dal
• ½ cup Whole wheat flour
• ¾ cup Jaggery
• ⅓ cup Milk
• ¾ cup Water
• ½ tsp Cardamom powder optional
• 2 tbsp Ghee optional
• 1 tbsp Melon seeds optional

Instructions

Prepping

• Wash and soak the moong dal for about an hour.
• Take a mixing bow, add whole wheat flour, add water gradually and knead to make soft dough. (Similar to the Indian roti dough)
• Cover the dough and let it rest for 15 mins.

Make the Tiny wheat flour balls

• Take a wide plate and sprinkle some dry wheat flour on it. Now take a handful of dough at a time, take a tiny amount of dough to the size of moong dal/coriander seed and roll into a ball.
• Now place the rolled tiny wheat flour ball on the plate with dry flour.
  
• Repeat the process for the remaining dough.

  Note : You can skip this time-consuming process by rolling the dough into flatbread and then cut into diamonds.

Let's make BASAVA KAJJAM now!!

• Heat a saucepan, add water and bring it to a rolling boil.
• Now add in rolled tiny wheat flour balls, soaked and drained moong dal and give it a good mix.
• Cover the pan and let them cook on a medium flame until the moong dal is fully cooked. This will take around 15 min.
• Now add in milk, grated jaggery, cardamom powder (if using) and cook until everything is cooked thoroughly.
• Heat a small pan, add ghee and once its hot add in melon seeds and fry for 30 secs. Add these roasted melon seeds to the cooked BASAVA KAJJAM.
• BASAVA KAJJAM is done and it's all ready to be served. Dig in and enjoy.
  

Notes

• You can skip the rolling of wheat flour balls and instead roll the dough into flatbread and then cut into diamonds using knife or pizza cutter.
• If you want a vegan version, substitute the Regular milk with Plant based milk or you can just totally skip adding it. Also, do not roast the melon seeds in ghee, instead add them while boiling the moong dal.

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post BASAVA KAJJAM appeared first on mycurryveda.