Kitchen Champions

Dibba Rotti: Step 1: wash and soak urad dhal for 4 hours(minimum) and blend it with water as a fine paste. Step 2: mix 2 cups of idly rava to the batter and allow it to rest and ferment over night(8 hours) Step 3: in the morning, mix the batter once again and add salt, finely chopped onions, chopped green chilli and chopped curry leaves. Step 4: add cumin seeds and baking soda to the batter and mix it well Step 5: adjust the batter with salt and water if required. Step 6: take a hard bottom stainless steel tawa or kadhai and pour 2-3 table spoons of oil. Step 7: pour 2 ladles of batter to the tawa and spread the batter across with your hand. make sure to have atleast half an inch of thickness Step 8: cook the Rotti for 6-8 minutes on low flame with a lid covered on the top. Step 9: open the lid and flip the Rotti. Step 10: add a tea spoon of oil around the Rotti and cook the other side for about 2 minutes. Step 11: serve hot Rotti with kara chutney. Kara chutney: Step 1: dry roast urad dhal, Channa dhal and red chilli and set it aside to cool. Step 2: in the same kadhai, add a teaspoon of oil and fry the small onions and garlic until the raw smell disappears. Allow it to cool as well. Step 3: add both the dry roasted ingredients and onions, garlic and blend into a fine paste with salt. Step 4: adjust the consistency with salt and water. Step 5: temper the chutney with mustard and curry leaves and serve.