

Mutton Vepudu, Roti and Onion Salad
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
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Crispy Dibba Rotti with tangy Avakaya pickle and cool curd. An energy-giving, gut-friendly delight!

A beloved Andhra breakfast classic, Dibba Rotti is a thick, savory pancake with a delightfully crispy, golden-brown crust and a soft, spongy interior. Made from a fermented batter of lentils and rice, it's slow-cooked to perfection and best enjoyed with a spicy chutney.
Serving size: 1 wedge

A fiery and tangy raw mango pickle from Andhra, bursting with the pungent flavor of mustard. This traditional summer pickle is a beloved South Indian condiment that pairs perfectly with hot rice, ghee, and curd rice.
Serving size: 0.25 cup

Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.


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Crispy Dibba Rotti with tangy Avakaya pickle and cool curd. An energy-giving, gut-friendly delight!
This andhra dish is perfect for lunch or dinner. With 987.96 calories and 30.79g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the Batter (Soaking & Grinding)
Ferment the Batter
Cook the Dibba Rotti
Serve Hot
Prepare the Mangoes (Crucial Step)
Prepare the Spice Mix (Masala)
Combine Mangoes and Spices
Serving size: 1 cup
Boil the Milk
Cool to Lukewarm Temperature
Inoculate with Starter
Ferment and Set the Curd
Chill and Serve
Temper and Add the Oil
Store and Cure the Pickle