Ingrediants , Urad dal 1/4k.g
Rice Ravva 1/2 k.g
oil 100 m.l
salt to taste
Preparation ...
Before night soak Urad dal for 2 hours , and grind it to a smooth paste , . Rins Rice Ravva in adequate water 2 times , drain the water out completely. squeeje the Rice Ravva , add it to grinded urad dal paste add salt to paste ,keep aside . next day take a pan and pour oil ,and pour the prepared mixture into the pan , cover with lid, keep it on a low flame.( if possible keep some burning coal over the lid , .) after 2o minutes check the position by inducing riverce side of the ladder if still greesy , wait for some more time after that riverse it , wait for 15 minutes , remove from the flame , cut into pieces , serve with coconut chutny, or tomato chutny , or seesame ( nuvvulu chutny) chutny , or " honey " The versatile taste of Andhra .. Try ones... You will never forget ...
DIBBA ROTTI
This is Also same above Ingrediants , same preparation , Before night soak Urad dal for 2 hours , and grind it to a smooth paste , . Rins Rice Ravva in adequate water 2 times , drain the water out completely. squeeje the Rice Ravva , add it to grinded urad dal paste add salt to paste ,keep aside . next day add jeera 1 spoon , green chilli and ginger paste ,to urad dal mixture, mix well , as usual , take a pan and pour oil ,and pour the prepared mixture into the pan , cover with lid, keep it on a low flame.( if possible keep some burning coal over the lid , .) after 2 minutes check the position by inducing riverce side of the ladder if still greesy , wait for some more time after that riverse it , wait for 15 minutes , remove from the flame , cut into pieces , serve with coconut chutny, or tomato chutny .
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