Dibba Rotti is a very popular Andhra dish prepared with urad dal and idli rava. It can be served for breakfast or dinner or can be had as a snack.
Wash and soak urad dal for 6 hours.
Soak rice rava for 6 hours.
Grind urad dal to a smooth batter adding little water.
Add the rice rava to the urad dal batter after squeezing out the water.
Add salt and mix well. Let it ferment for 5 hours.
Grind ginger, green chillies and cumin seed coarsely and mix it with the batter. You can make even plain dibba rotti without ginger, green chillies.
Heat 4 tbsp of oil in a kadai. When the oil is hot, reduce the heat to low and add a bowlful of batter.
Cook covered on low heat for 10 minutes.
Once it starts leaving the sides of the kadai, flip it over to the other side.
Cook for another 8-10 minutes.
Once done, remove from pan. Cut it into wedges and serve hot with any chutney or sambar.