Dibba Roti (Image credits: @cooks_hideout/Instagram)
India is home to many innovative companies breakfast dishes, all of them aimed at starting the day with a nutritious and healthy option. In southern India Andhra Pradesh StateThere is a traditional dish that is usually made with dal but with variations that include the power of health. darling.
Ragi dibba roti reflects the rich culinary heritage of the region. Ragi, also known as finger millet, is a staple grain in many parts of South India, prized for its high nutritional value and health benefits. This healthy millet is packed with calcium, iron, and dietary fiber, making it an ideal ingredient for those looking to maintain a balanced diet.
Dibba roti, meaning “thick bread,” is traditionally made from rice and urad dal (black gram) dough. However, in this Andhra-style variant, ragi flour is used, which gives it a distinctive earthy flavor and enhances its nutritional profile. The preparation of ragi dibba roti is simple, but the result is a highly satisfying dish with a unique texture – a crispy outer layer with a soft, fluffy interior.
This dish is not just a culinary delight but also a tribute to the age-old practices of Andhra cuisine, where simple ingredients are transformed into nutritious and flavourful dishes. Whether enjoyed as a hearty breakfast or an evening snack, Ragi Dibba Roti is a testament to the versatility of ragi and the enduring appeal of traditional South Indian food.
If you want to try this recipe yourself, here’s what you’ll need.
Ingredients
- 1 cup ragi flour (millet flour)
- 1/2 cup rice
- 1/4 cup urad dal (black gram)
- 1/2 teaspoon cumin seeds
- 2 green chilies, finely chopped
- 1 small onion, finely chopped (optional)
- A few chopped curry leaves
- Salt to taste
- Cooking oil
Method
- Soak the rice and urad dal in water for 4 hours. After soaking, drain the water and grind them into a smooth batter using minimum amount of water.
- In a large bowl, combine the ground rice and urad dal batter with the ragi flour. Mix well to form a thick, smooth batter. Add salt, cumin seeds, chopped green chillies, onions and curry leaves to the batter, stirring well.
- Cover the container and let the dough ferment for 6 to 8 hours or overnight, depending on the ambient temperature. The fermentation will impart a slightly acidic taste to the dough.
- Heat a heavy-bottomed pan or kadai over medium heat. Add a tablespoon of oil and swirl it around to coat the base.
- Pour a ladle of batter into the hot skillet and roll it out into a thick, round ball. Cook over medium heat until the bottom is golden and crispy, about 4 to 5 minutes.
- Carefully flip the roti over and cook the other side until it is also golden and cooked through. You may need to add a little oil to the edges to ensure it cooks evenly.
- Remove from the pan and serve hot with chutney or sambar.
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