This is a very traditional recipe in some houses in South India especially in Andhra area.This can be made usually with left over batter of dosa or idli.What ever batter that is used , ( sometimes mixture of both ) ultimately this thick pancake mixed with lot of onions, chillies, coraiander , grated ginger and chopped curry leaves with a pinch of jeera is a very tasty and stomach filling dish. You would never feel hungry even after 4 hrs. Actually this is a ultimate dish if any dosa or idli batter is leftover.
Ingredients:
Dosa or idli batter – 250 Gms,
Salt,
Jeera – 1/4 Tsp,
Green chillies – 4, chopped fine,
Onion – 1, medium, chopped ,
Grated ginger – 1/4 ” piece ,
Grated carrot – 1 Tablesp, (optional ),
Chopped coriander – 1 Tablesp,
Chopped curry leaves – 1 Tsp,
Oil to cook – 3 Tablesp,
Baking soda – 1/4 Tsp, or 1/2 Tsp eno,
Method:
1).Mix all ingredients except oil. The batter should be a bit thicker than dosa batter.
2).Heat 1 tablesp of oil over thick bottomed pan or kadai. Pour half of the batter and drizzle some oil on and over the edges.
3).Cover with lid and cook for 3 to 4 minutes. Remove the lid and turn the rotti and cook for a minute.
4).Make use of remaining batter to prepare another dibba rotti. Usually this rotti requires minimum oil.
5).Serve this rotti with any chutney or sambar as break fast.
Tip:
A).If kadai is big and wide pour all the batter to prepare one single rotte . You can cut it ino pieces and serve.
B).You can prepare fresh batter with 2 cups raw rice, 1/2 cup urad dal with a tsp of methi seeds. ( Soaked for 4 hrs ).