Wish you all a very Happy Christmas.
My Ammamma used to make big fluffy Dibba rottes (literally translated into "Fat bread") in a round brass utensil (ittadi ginne). It resembles a cake in both shape and texture and hence the name Andhra cake.
Th cake is basically made with fresh idli batter which is not fermented.
- Soak urad dal and idli rawa (separately) for 4-5 hours.
- Grind urad dal into smooth batter by adding little water. Add pre-soaked idli rawa to the batter and mix well. Add jeera to the batter and mix well.
- In a deep (either round or flat bottom) pan, heat 2 tsp oil on medium heat, add about 2 cups (or more depending on the size of your pan) of batter. Place a small steel plate or spoon in the batter, so that the inside gets cooked evenly. Cover and cook for about 15 minutes or until the rotte comes out without sticking to the bottom.
- Turn the rotte over and cook on the other side for another 7-10 minutes.
- Remove from the pan, cut into wedges and serve with chutney, sambhar or pachadi.