Dibba Rotti

🔥 Prep

• Measure out 500 ml of idli batter and set it aside in a bowl.
• Peel and finely grate 1 tsp of ginger.
• Slit 2 green chillies lengthwise and then finely chop them.
• Measure out 1 tsp of cumin seeds.
• Measure out 50 ml of oil and keep ready.

🔥 Cook

• 1. Heat a non‑stick or cast‑iron skillet over medium heat and add the 50 ml of oil.
• 2. When the oil is shimmering, add the 1 tsp of cumin seeds and let them sizzle for 10 seconds until fragrant.
• 3. Add the chopped green chillies and grated ginger, sauté for 20 seconds on medium heat.
• 4. Pour the 500 ml of idli batter into the skillet, spreading it evenly to form a thick layer about ≈bout 1 cm** thick.
• 5. Let the batter cook undisturbed on medium‑low heat for 4–5 minutes until the edges turn golden and crisp.
• 6. Flip the dibba rotti carefully using a spatula and cook the other side for another 3–4 minutes on medium‑low heat until both sides are crisp and cooked through.
• 7. Reduce heat to low and drizzle a little extra oil around the edges, cooking for an additional 30 seconds to enhance crispiness.
• 8. Transfer the cooked dibba rotti to a cutting board and cut into wedges or squares.

🔥 Serve

• Serve hot with coconut chutney and a side of sambar.
• Accompany with a wedge of lemon for extra tang.
• Optionally pair with a simple tomato‑onion salad or plain yogurt.