One of the fondest memories we have about living in a place is Vizag. It is a beautiful, clean city where we used to live a small walk away from the R K Beach. One of my earliest discoveries there was Venkatadri Vantillu close to my mum's office , a typical darshini style Andhra vegetarian place. Sponge dosa & Dibba Rotti were the piece de resistance there. Today mom tried to recreate that for the breakfast. Dibba in Telugu means thick . It is a crusty flat bread made in a deep bottomed pan. Equal parts of rice & urad dal is used to make an unfermented batter . Green chillies & cumin is ground into the batter for more flavor. We have also seen a lot of families using idli rice rava to make this. A few tbsp of oil is added to the pan so that they crisp up beautifully, while soft inside. The traditional pairing for this is cheruku panakam which is nothing but jaggery syrup which we have flavored with a bit of dry ginger & cumin powder. I also remember people using fresh sugarcane juice to make this in coastal Andhra & bottling it. Someone also told me that in older times, it wasn't chutney or sambaar , but panakam which was had with idli or attu there. P.S A diluted Panakam is a wonderful drink native to Deccan with spices like elaichi or even tamarind , had in summer as an energy source. Paperboat even had it packaged a few years back in Bengaluru. @sangeetaamkhanna had also told me of a similar Kavya Rotti in Jharkhand which I haven't had the fortune to have. #foodloose #dibbarotti #minapa #cheruku #panakam #vizag #memories #visakhapatnam #andhrafood #glutenfreevegan #veganism #plantfood #food52gram #food52community (at Trivandrum, India) https://www.instagram.com/p/B_Wb4f7lKkd/?igshid=1wikxw5j7lg5h
