Question

What is the technique for making the perfect soft and fluffy 'dibba rotte'? Learn how to create this thick, pan-cooked rice and lentil pancake.

Answer 1

To make perfect soft and fluffy 'dibba rotte', use a well-fermented batter, steam it gently, and avoid overcooking. This ensures a light and airy texture.

Detailed Explanation:

'Dibba rotte' is a traditional South Indian bread known for its soft and fluffy texture. Achieving this perfection involves a few key steps:

1. Batter Preparation: The batter is typically made from rice flour, urad dal (black lentils), and fenugreek seeds. The ratio of rice flour to urad dal is crucial. A common ratio is 4:1 or 5:1. Soak the urad dal and fenugreek seeds for at least 4-6 hours, then grind them into a smooth paste. Mix this paste with the rice flour and add salt to taste.

2. Fermentation: This is the most important step. Allow the batter to ferment for at least 8-12 hours, or even longer depending on the weather. The fermentation process creates air bubbles, which contribute to the fluffy texture. The batter should almost double in size and have a slightly sour aroma.

3. Steaming: Traditionally, 'dibba rotte' is steamed in a deep dish or a specialized steamer. Grease the dish well to prevent sticking. Pour the fermented batter into the dish, leaving some space at the top as it will rise during steaming.

4. Cooking Time: Steam the 'dibba rotte' over medium heat for about 20-30 minutes, or until a toothpick inserted into the center comes out clean. The cooking time may vary depending on the size of the dish and the intensity of the heat.

5. Cooling and Serving: Once cooked, let the 'dibba rotte' cool slightly before slicing and serving. This helps it retain its shape and prevents it from becoming soggy.

Pro Tip:

To enhance the flavor and texture, add a pinch of baking soda to the batter just before steaming. This will create extra air pockets and make the 'dibba rotte' even fluffier. However, be careful not to add too much, as it can affect the taste.