Masala Dibbarotte ( Spicy Pancake from Idli batter)

Eating something the same way every time can be boring. Some times you can make little changes  to authentic recipes to make em interesting. This recipe's been created like that. Dibbarotte is a thick pan fried pancake made from Idli batter, made using whole Udad ( minapa gundlu) and Idli rava( cream of rice). I named it masala dibbarotte since I used potato curry which is typical masala dosa stuffing.

The thick pancake is so delicious with a crunchy top and softer core paired with bite of potato pieces and spices to add flavor.The typical dibbarotte is bland and needs chutney and sambar to make it tasty. But this masala dibbarotte already has curry inside, so can be served as it is.It can be a great lunch box item too. Just pack it with protein of your choice and fruit in lunch box. 

I gave a link to the potato curry recipe below, in instructions.I used 2 potatoes in the curry of which I used some for another recipe and rest for this recipe. If you have a left over curry you have endless possibilities. Stuff dosa, eat with Chapathi.This curry will easily make 16 dibbarotte, which is about 5 servings.

You can add carrots, finely chopped spinach , coriander or other veggies too, in the batter but don't overcrowd it with veggies.Cook Dibbarotte on medium flame to get nice browning and also to cook thru properly. The presence of Idli rava adds nice crunch to it. We usually have it with my Karappodi recipe. They taste yum with ginger chutney too. Or simply serve as it is.

Servings:
Yields Four (4) Dibbarotte
Total time:
20 minutes
Category:
Breakfast/Tiffins
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
1 cup idli batter (Made using Idli rava)
1/2 cup potato curry

For the curry:
2 potatoes
1/4 cup green peas
1/2 onion med
2 inch Ginger (Allam)
2 garlic cloves (Vellulli)
Salt to taste
3/4-1 tablespoons chilli powder
Turmeric
Curry leaves
Cumin seeds (Jilakara)
Mustard seeds (Aavalu)

Masala Dibbarotte step-by-step Recipe with Photos

1. To make potato curry please click the  link:  http://veggibites.blogspot.com/2015/03/potato-curry-for-masala-dibbarotte.html
2. 
3. Take a cup of idli batter in a bowl( made using idli rava). I use 1 Udad dal, 2 Idli rava ratio to make Idli.
4. Take 1/2 cup potato curry in another bowl and mash it slightly so not to have big potato pieces but don't mash too much.
   
5. Now mix this curry into Idli batter.
   
   
   
   
6. Heat a pan, put it on medium heat.Take a teaspoon oil in the pan.
7. Take idli batter with a ladle and spread it on pan thickly.Check the photos to understand how thick. Top it with couple teaspoon oil.
   
8. Fry for 3-4 minutes till bottom is browned. Flip.
   
   
   
   
9. Cook for couple minutes to slightly brown this side. Also this will give crunchy texture.
10. Transfer it to the serving plate.
    
11. Serve as it is or with the choice of a side dish.
12. Repeat the same. This recipe makes 3-4 dibbarotte based on how big they are.
    
    
    

Related Recipes:
Veggi Dibbarotte ( Thick pancake from Idli batter)
Quinoa Idli
Peanut Chutney ( Palli Chutney)
Stir fried Idli 
Idli Karam/ Karappodi ( Spice powder dip)
Masala Pesarattu (Masala Green gram/ Whole Moong Dosa)
Roasted split bengalgram chutney( Putnala chutney)