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Photo of Dibba rotti with tomatoe chutney by Reena Andavarapu at BetterButter
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Dibba rotti with tomatoe chutney

Jul-07-2018
Reena Andavarapu
10 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Dibba rotti with tomatoe chutney RECIPE

This is a authentic spiced steamed idly cake made with idli batter. It is traditionally had with this thin tomatoe chutney. A typical Andhra delicacy enjoyed on weekends specialy Saturdays for tiffin. So now you all know you can make dibba rotti as it is called with your idly batter and enjoy the spiciness.

Recipe Tags

  • Easy
  • Basic recipe
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Idli batter - 1/2 kg
  2. Tempering for idli batter :
  3. Mustard seeds 2 tsps
  4. Cumin 1 tsp
  5. Asfotedia 1/2 tsp
  6. Ginger 1nch
  7. Green chillies 5
  8. Red chillies 6 to 7
  9. Urad dal 2 tbsp
  10. For the chutney :
  11. Tomatoes 600 grams
  12. For tempering :
  13. Mustard 1 tsp
  14. Urad dal 1 tsp
  15. Green chilli 1
  16. Red chilli 1
  17. Cardamon 2
  18. Cloves 3
  19. Cinnamon 1 inch
  20. Sal t
  21. Sugar
  22. Water - 2 cups

Instructions

  1. TEMPERING FOR THE IDLI BATTER : ADD 3TBSP OIL TO A SMALL PAN 2 TSP MUSTARD SEEDS
  2. 1 TSP CUMIN 2 TBSP URAD DAL
  3. 5 BROKEN GREEN CHILLIES 6 TO 7 BROKEN RED CHILLIES 1 INCH LIGHTLY CRUSHED GINGER
  4. ADD TO THE TEMPERING
  5. ADD 1/2 TSP ASFOTEDIA
  6. ADD THIS TO HALF KG IDLI BATTER
  7. ADD SALT TO TASTE AND STIR WELL
  8. THIS IS THE CONSISTENCY
  9. WHISK WELL AND VIGOROUSLY TO INCORPORATE AIR JUST BEFORE COOKING
  10. ADD 2 TBSP OIL TO A WIDE SAUCE PAN
  11. POUR THE TEMPERED IDLI BATTER IN IT
  12. ALL BATTER POURED TILL 3/4 OF THE PAN FOR THE BATTER WILL RISE WHILE COOKING
  13. COVER WITH A VENTED LID AND KEEP ON LOW FLAME FOR AROUND 40 MINUTES
  14. SEE THE RISE WHILE COOKING DO NOT OPEN
  15. COOKED TEST WITH A WET KNIFE
  16. SIDES HAVE LEFT THE PAN SWITCH OFF FLAME OPEN AND LEAVE FOR A WHILE
  17. NOW CUT INTO SQUARES
  18. THE CUT PEICE BEAUTIFULLY DONE WITH NICE CRUST AT BOTTOM
  19. FOR THE TOMATOE CHUTNEY : WASH 600 GRAMS TOMATOES
  20. MAKE CROSS SLITS AT BOTTOM OF EVERY TOMATOE
  21. ADD TWO CUPS WATER AND BLANCH TILL SOFT
  22. COVER AND COOK
  23. GROUND WITB PESTLE : 2 CARDAMON 3 CLOVES 2 PEICES CINNAMON
  24. STRAIN BLANCH TOMATOES ON A PLATE
  25. RESERVE THE WATER
  26. DESKIN CRUSH AND ADD TO A MIXER
  27. ADD THE PUREE TO THE RESERVED WATER
  28. THIS IS THE CONSISTENCY
  29. FOR THE TEMPERING : ADD 1 TSP MUSTARD SEEDS 1 TSP URAD DAL 1 BROKEN GREEN CHILI 1 BROKEN RED CHILLI
  30. ADD TEMPERING TO TOMATOE
  31. KEEP IT TO BOIL ADD THE CRUSHED SPICES
  32. ADD SALT TO SEASON
  33. ADD A TSP OF SUGAR
  34. SERVE STEAMED SPICY IDLY CAKE WITH TOMATOE CHUTNEY

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