>> Tuesday, April 1, 2014
|Andhra Dibba Rotti|
I then remembered Dibba Rotti / Minapa Rotti. Dibba Rotti is not typically a Dosa nor an Idli. It's more of a thick pancake, cooked in a Kadai with loads of oil and with spices, chilies, it can be eaten as such.
How to make Dibba Rotti
Raw Rice - 2 cups
Urad dal - 1 cup
Cumin Seeds - 1 tsp
Curry leaves handful
Green chilies - 2 -3 long
Oil for cooking
|Andhra Tomato Uragaya|
Naatu Tomato - 1 Kg
Tamarind - 200 gms
Dry Red Chilies - 15 - 16 nos
Methi - 1 tbsp
Mustard - 1 tbsp
Oil - 250 gms
Salt - 1 tsp
Hing - 2 pinches
Mustard - 1 tsp
Curry leaves handful
Garlic - ¼ cup
Dry Red chilies - 5- 6 nos
How to make the tomato uruguaya
Dry roast the methi, mustard and dry red chilies. Once cooled, powder it finely.
Saute the chopped tomatoes, salt in a kadai till the moisture evaporates
Once the moisture leaves, add the tamarind extract, simmer till the paste becomes thick.
Add the mustard, methi and red chili powder.
Heat oil in another pan, add hing, mustard, red chili, garlic, curry leaves. Then pour on the cooked tomatoes and mix well.
My aunt says the local variety of tomato is best suited for this and not the Bangalore Tomato.
This is a long shelf life Pickle, so always use a dry spoon to scoop out.
Serve Dibba Rotti with Tomato Uragaya and Allam Kobbari Pachadi
Allam Kobbari Pachadi | Ginger Coconut Chutney
Fresh coconut - 1 cup
Green chillies - 5
Ginger - 2"
Tamarind - 1 inch
Water - 1/2 cup
Salt to taste
Mustard seeds, Urad dal - 1 tsp
Curry leaves - 8-10
Oil - 1/2 tsp
Method to prepare:
Grate the fresh coconut or cut into small bits so that it is easy to grind them in the mixer.
In a mixer, take all the ingredients except the seasoning items, pulse it to fine paste. Add water as required.
Remove to a bowl, heat a pan with oil, add the mustard and urad. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.
Most times, we place the curry leaves on the chutney and pour the hot oil over the leaves. This way the leaves don't loose their freshness.
We also add Fried gram to this chutney.
Since this is made with fresh ingredients, shelf life is very short. Also it tastes best when you don't add fried gram.
Apart from getting the recipe from Amma, I had also checked out the Dibba Rotti versions from my blogger friends.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39