Dibba rotti is a delicacy from Andhra cuisine. It is a thick, crispy crust dosa made with rice rava, urad dal and other spices. . . . Ingredients required Urad dal - ½ cup (husked & split black gram) Rice rava or idli rava - ¾ cup Salt as required Water as required (for soaking and grinding) Cumin seeds - 1 tsp Oil for cooking How to make Dibba roti: 1. Wash and soak urad dal and rice rave separately for 4 hours. 2. In a grinding jar, add soaked dal and water (as required) and grind it into a smooth batter. 3. Squeeze out the excess water from the soaked rice rava and add it to the urad dal batter. 4. Add cumin seeds and salt, as required and combine everything well. 5. The batter consistency should be like idli batter. 6. Take a heavy and thick-bottomed pan or Kadai and add 2 tablespoons of oil. 7. Once the oil becomes hot, reduce the flame to its lowest, and pour 3 ladles of the batter. 8. Gently spread and even out the batter from the top with the back of a spoon. 9. Cover the layer of Dibba rotti. Cook on a low flame. 10. Flip and cook on both sides till it is crisp and golden. 11. While cooking the second side, do not cover and cook. 12. In a similar way make Dibba rotti from the remaining batter. 13. Cut it into small pieces and serve with onion, ginger, or coconut chutney.