Dibba Rotti with Masala Omelette

Instructions

1. 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. 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. 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. 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).