Name: Gongura Pachadi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: andhra
Ingredients: 250 g Gongura Leaves (One large bunch, stems removed); 3 tbsp Sesame Oil (Divided use); 10 pcs Dry Red Chillies (Adjust to your spice preference); 1 tbsp Coriander Seeds; 0.25 tsp Fenugreek Seeds; 8 cloves Garlic (Peeled); 1.5 tsp Salt (Adjust to taste); 1 tsp Mustard Seeds (For tempering); 1 tsp Urad Dal (For tempering); 1 tsp Chana Dal (For tempering); 0.25 tsp Asafoetida (For tempering); 10 pcs Curry Leaves (For tempering)

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Dibba Rotti Recipe with Gongura Pachadi - South Indian | CraftMyMeals

Instructions

1
Prepare the Batter (Soaking & Grinding)
- Rinse urad dal and methi seeds until the water runs clear. Soak them together in 2 cups of water for at least 4-6 hours.
- In a separate large bowl, rinse the idli rava once. Add enough water to cover it and let it soak for the same duration (4-6 hours).
- After soaking, drain the water from the urad dal. Transfer the dal and methi seeds to a high-speed blender or wet grinder.
- Grind to a very smooth, light, and fluffy paste, adding about 1/2 to 3/4 cup of fresh water incrementally. The batter should be airy. Transfer this paste to a large mixing bowl.
- Squeeze out all the excess water from the soaked idli rava completely. Add the squeezed rava to the ground urad dal paste.
- Add salt. Mix everything thoroughly with your clean hands for 2-3 minutes. This helps in initiating the fermentation process. The final batter should be thick, similar to idli batter.
2
Ferment the Batter
- Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
- The batter is perfectly fermented when it has nearly doubled in volume, looks bubbly, and has a pleasant sour aroma.
3
Cook the Dibba Rotti
- Once fermented, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets.
- Gently fold in the finely chopped onion, green chilies, grated ginger, cumin seeds, and chopped coriander leaves.
- Heat a small, deep, heavy-bottomed pan or kadai (about 6-7 inches in diameter) on a low flame.
- Add 2 tablespoons of oil to the pan. Once the oil is moderately hot, pour in about 2 ladles of batter, filling the pan to a thickness of about 1.5 inches. Do not spread it.
- Cover the pan with a lid and cook on the lowest possible flame for 15-18 minutes. The low heat is crucial for the inside to cook through without burning the outside.
- After 15-18 minutes, the top should look set and the edges will start to pull away from the pan. The bottom should be a deep golden brown and very crispy.
- Drizzle the remaining 2 tablespoons of oil around the edges and on top. Using two spatulas, carefully and quickly flip the rotti.
- Cook the other side, uncovered, for another 10-12 minutes on low flame until it is also golden brown and crisp. Check for doneness by inserting a skewer into the center; it should come out clean.
4
Serve Hot
- Carefully slide the cooked Dibba Rotti onto a plate or cutting board.
- Let it rest for 2-3 minutes before cutting it into wedges, like a cake.
- Serve immediately with traditional Andhra accompaniments like Avakaya (mango pickle) or Allam Pachadi (ginger chutney).

Ingredients

250 g Gongura Leaves (One large bunch, stems removed)
3 tbsp Sesame Oil (Divided use)
10 pcs Dry Red Chillies (Adjust to your spice preference)
1 tbsp Coriander Seeds
0.25 tsp Fenugreek Seeds
8 cloves Garlic (Peeled)
1.5 tsp Salt (Adjust to taste)
1 tsp Mustard Seeds (For tempering)
1 tsp Urad Dal (For tempering)
1 tsp Chana Dal (For tempering)
0.25 tsp Asafoetida (For tempering)
10 pcs Curry Leaves (For tempering)

Instructions

1
Prepare the Gongura Leaves: Pluck the leaves from the stems. Wash them thoroughly in a large bowl of water 2-3 times to remove any grit. Spread the leaves on a clean kitchen towel or cloth in a single layer and let them air dry completely for at least 1-2 hours. Any residual moisture will reduce the shelf life of the pachadi.
2
Roast the Spices: Heat a heavy-bottomed pan over low-medium heat. Dry roast the red chillies, coriander seeds, and fenugreek seeds for 2-3 minutes until they become aromatic and slightly change color. Be careful not to burn the fenugreek seeds, as they can turn bitter. Remove from the pan and set aside to cool completely.
3
Sauté the Gongura: In the same pan, heat 2 tablespoons of sesame oil over medium heat. Add the completely dried gongura leaves. Sauté for 8-10 minutes, stirring occasionally, until the leaves wilt, shrink, and turn into a dark, mushy pulp. The oil will start to separate from the mixture. Turn off the heat and let it cool down completely.
4
Grind the Pachadi: Transfer the cooled roasted spices to a blender or mixie jar. Grind them into a coarse powder. Now, add the cooled sautéed gongura mixture, peeled garlic cloves, and salt. Grind everything together into a thick, coarse paste without adding any water.
5
Prepare the Tempering (Tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the urad dal and chana dal, and fry until they turn golden brown. Finally, add the asafoetida and curry leaves, and sauté for another 10-15 seconds until the leaves are crisp.
6

Dibba Rotti with Gongura Pachadi

Nutrition per Serving

Recipes in this Meal

1. Dibba Rotti

Ingredients

2. Gongura Pachadi

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About Dibba Rotti with Gongura Pachadi

Instructions

Ingredients

Instructions