An old saying goes: "behind every successful man, there is a woman". I say "behind every tasty idli breakfast, there is a heavenly coconut chutney". Greetings from Malaysia to all my Indian brothers and sisters.
The steamed idli inside the leaves is called 'butta' in Telugu and the leaves are jackfruit leaves. It is an age-old tradition, probably predating the modern idli shape by far.
Thick coconut chutney , spicy green Chilli / red Chilli chutney , sambhar poured on this Idli..It's just taking to a different world.. 😍😍😘😋😋😋yummy ....I 🏃♂️ am going to fill my tummy
Did someone patent it to east Godavari? Know and then talk. Till Srikakulam, even neighbouring Orissa , it is widely prepared in houses. Especially on Saturday nights. Don't think, Godavari people only know Andhra food.
It is a Mangalorean Konkani recipe called khotto made with Idli batter in jackfruit leaves. The dosa is called doddaka and used to be prepared by my grandmother. Oil when heated mustard and curry leaves are added and into the crackling mustard seeds if batter is added it is yummy . It needs to be roasted and if semolina is added with urad instead of rice dosas are more crispier . Both are my favourites since childhood . He is doing a great job .
Also if noticed the 1st few seconds and at the 2nd half of the video, can see the idlies in leaves that is called potikkal from konasema the mid coastal reason of andhra,steam cooked , wraped in jackfruit leaves
We do this at our home in Udupi, Karnaraka, we call it Gunda in Tulu and kadabu in Kannada. A batter thicker than idli is filled in jackfruit leaves which are bent to form a cup shape with the help of coconut leaf sicks then it is steamed. It tastes even better than Idli as it is even more softer, airy and fluffier, you could it with Coconut chutney or Sambar, but my favourite is with Payasa (pudding), especially Channa dal payasa, this dish (Gunda) and Channa dal payasa is a must during Ganesh Chathurthi festival as it is a belief that Ganesh ji loves Channa dal, so dipping this payasa and eating Gunda has its own fan base, then we could also eat this with chicken curry, that too is very delicious, we love it over here in South canara...😋👌💕
Same like pitha we make jiladdi Kai. The guy is making butta idli , means basket idli. Our Andhra pitha is same as urs. I tasted odia food it's far better than Bengali
@@sunitaupadhyaya3287 Odia and Bengali food are quite similar,May be you have not tasted many Bengali dishes so based on one or two you made your opinion and not everyone has the art to make perfect Bengali food
@@timeisrunning2928 no need to judge me , why u Bengalis are so castist, hyper and full of attitude . Talent is an individual quality not of some particular community, people with different cultural background have cooked completely different culture food more perfectly. Why u got pissed if i praised odia food , i didn't insult bengali culture . people like u spread poison in the country , by the way I love odia food , odia are far talented than Bengali no harm in accepting truth , show some maturity
@@dearsundara this is entirely different… this is one is steamed with batter that is similar to rava idli batter … oottappam is made of thicker batter similar to dosa batter
@@dearsundara actually uthappam available in AP/TS is not exactly uthappam. The proper term is term is minappa attu/rotti. This is made with idli batter(telugu ppl mostly like rava idli, rather than whole batter idli). Dibba ratti is little thicker version made in kadai. You can add curry leaves, red chilli tadka in the simmering oil before dropping the batter.
Actually the tile is misleading. In video dibba roti was shown along with idli made in Jack fruit lea lf which is called butta idili or idili in basket Dibba in Telugu means stack of dough and hence it's called dibba roti. Dibba roti is usually made in villages from the overnight fermented rice dough. It's same as dosa but dibba roti is thicker and dosa is very thin and crispy Dibba roti is eaten along with groundnut chutney , fresh coconut chutney or mixed or ginger chutney. Usually in villages farmers don't have time to make dosa as it takes time to get dosa to crispy ,so they invented this dibba roti where dough is just poured on to tava in bulk. It's super tasty with crispy texture on the out side and thick doughy inside. Finally the last one shown is idili made in Jack fruit leaves and I'd called " Butta idili" butta means basket. jack fruit leaves or used to make basket like thing and dough made of rice and urad dal is poured and steamed. Idili gets unique flavour from jack fruit leaves. Butta idili is served with chutneys or served as savouries with sugar cane panakamu (Pankam is called to those liquid juice which is thick , here sugar cane juice is boiled and before it's made jaggery the sticky juicy thing is called panakam) Great to see my Telugu cultural food is shown. Thanks, but hope you had shown only one or tilted correctly
I am from Chennai, my Mom used to make thick dosas called “ponganaalu” with dosa batter (mostly cooked from old batter after more fermenting) but the Dibba roti is looking something new for me as it looks thick in consistency from the video. Not sure both are same! My paternal and maternal side grandfathers came from Eluru & Noozu Veedu respectively and settled in Chennai in 1930 to 1940’s. I am pretty sure we lost some cultural names used in Andhra but for me this looks like Ponganaalu in even thicker format!😀
living for work is different and Being the native food is different. Hyderabadi food no where matches with Andhrites. Being a Telangana warrior, I respect my identity. please don't submerge in name of language
Actually not Appam but Kal Dosai or Uthappam ..Appam is made from Raw Rice Batter little bit in liquid form ..😊🙏In Kanchipuram also we can see this type of idlies prepared with Plantain🌿 leaves
precursor of the modern idli is mentioned in several ancient Indian works. Vaddaradhane, a 920 CE Kannada language work by Shivakotiacharya mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, Lokopakara (c.1025 CE), describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices.[1] The Western Chalukya king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, Manasollasa (1130 CE). This Sanskrit-language work describes the food as iḍḍarikā. In Karnataka, the Idli in 1235 CE is described as being "light, like coins of high value", which is not suggestive of a rice base.[2] The food prepared using this recipe is now called uddina idli in Karnataka. In Mangalore there different types of leaf use for steam not jackfruit leaf ,panda leaf and screw pine leaf etc. It give flavour to it called as moode ,and jackfruit leaf steam called as Gunda. So it is oldest cuisine of Mangalore.
@@richardwallace6313 there is a small difference to it Richard. The batter used is the same of an Idly batter however instead of steaming it is shallow fried so that the outer layer of it is very crispy. Sometimes you can say it has the combo of Dosa and Idly. It tastes best when served hot along with mango pickle. 😊
The Jackfruit tree leaves item is also a traditional food of Goud Saraswat Brahmins and is called as 'Khotto' common in the coastal regions of Goa, Karwar, Mangalore up to Kochi in Kerala.
It's also called as "Kottige Idli". Shivalli Brahmins and most of the Coastal Karnataka (Karavali belt) prepare Moode. It's awesome with Coconut chutney and Sambar OR Coconut Milk. Another type is of "Moode Idli" steamed in screw pine leaves. Super tasty !!!
This is an authentic dish of palakollu village which is in Andhra Pradesh West Godavari district.... This authentic dish is not of Hyderabad. Any way good to see u posting south Indian Street food
Kitna different different khana hota hai har jagah 😍aisa lgta hai World tour karke sub alag alag dishes try kru world me ki😋😋🤩🤩
Hieee poonam😃
@@sanjanamohite8221 hii
An old saying goes: "behind every successful man, there is a woman". I say "behind every tasty idli breakfast, there is a heavenly coconut chutney". Greetings from Malaysia to all my Indian brothers and sisters.
Very humble.
In Jharkhand we make leaf steamed idli in "Sal leaves"with parboiled rice n black gram dhal.. and it's called as DHUTU Roti...very tasty...yummmm😋😋😋
Looks scrumptious 😍 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Have a wonderful day yourself and try more Indian vegetarian dishes!
Same to you, friend! !!!!
Amen!🔔💐🌾💎💙
Dear it only looks good , doesn't taste good 🙂
These videos really promote scale vendors. 👍👍👍
The steamed idli inside the leaves is called 'butta' in Telugu and the leaves are jackfruit leaves. It is an age-old tradition, probably predating the modern idli shape by far.
R u Telugu
Idli in jackfruit leaves cup also done in coastal Karnataka. Dorsal part of leaves are outside in Karnataka.
It is called kudumulu, if I am correct.
Had it in once in Mumbai, it was I think called as khotto idli .. was steamy hot..nice.
@@asifmomin100 Correct. Khotto. You might've visited Udupi restaurant.
Tasty 😋 South Indian specialty, in Kerala it is called karandi appam, made in the small tadka pan, and baked on both sides, but small in size.
Thick coconut chutney , spicy green Chilli / red Chilli chutney , sambhar poured on this Idli..It's just taking to a different world..
😍😍😘😋😋😋yummy ....I 🏃♂️ am going to fill my tummy
It's best partner is thenapanakam (honey syrup)or jaggery
Dibba roti belongs to the area of konaseem which is in east godhavari district, Andhra pradesh.
It is very healthy.
Did someone patent it to east Godavari? Know and then talk. Till Srikakulam, even neighbouring Orissa , it is widely prepared in houses. Especially on Saturday nights. Don't think, Godavari people only know Andhra food.
@@kalyankumar4754 Take it eeeeessy.
This thing looks so yummyy and the way that guy is working so hard and single handedly getting it ready makes it more amazing
L
❤️th-cam.com/video/Dg2tcrs07uM/w-d-xo.html
99
Cz
It is a Mangalorean Konkani recipe called khotto made with Idli batter in jackfruit leaves. The dosa is called doddaka and used to be prepared by my grandmother.
Oil when heated mustard and curry leaves are added and into the crackling mustard seeds if batter is added it is yummy . It needs to be roasted and if semolina is added with urad instead of rice dosas are more crispier .
Both are my favourites since childhood . He is doing a great job .
Exactly what u told..🙂
Happy to see you exploring Hyderabad
That dish dies not belong to hyd its belong to konaseema andhra
Waaaaaaaaw.....
Yummy
😋🤤😋🤤😋
Great recipe....
I love it.....
Love how he shuffles the covers quickly from one pan to the other
Also if noticed the 1st few seconds and at the 2nd half of the video, can see the idlies in leaves that is called potikkal from konasema the mid coastal reason of andhra,steam cooked , wraped in jackfruit leaves
Buttalu and dibba rotti chala bagunnayi , memu chestu untamu
At last you have came to the right place admin..The heaven of food world. Hyd
Challe pakkelli aduko
@@kollurubharathsimha539 yeah hyd food is heaven best city
@@shruthiksaimyadarapu8407 lmao no
@@sohenmondal5471 not talking about Kolkata , talking about hyd
Yummy..I didn’t see them serving any dip/chutney?
We do this at our home in Udupi, Karnaraka, we call it Gunda in Tulu and kadabu in Kannada. A batter thicker than idli is filled in jackfruit leaves which are bent to form a cup shape with the help of coconut leaf sicks then it is steamed. It tastes even better than Idli as it is even more softer, airy and fluffier, you could it with Coconut chutney or Sambar, but my favourite is with Payasa (pudding), especially Channa dal payasa, this dish (Gunda) and Channa dal payasa is a must during Ganesh Chathurthi festival as it is a belief that Ganesh ji loves Channa dal, so dipping this payasa and eating Gunda has its own fan base, then we could also eat this with chicken curry, that too is very delicious, we love it over here in South canara...😋👌💕
Lot of hard work.👍🏼👍🏼👌👌. Bless you keep going.
2.95 million soon 🔜
I just love this leaf idli.
Beautiful..love from Telugu states
Very hardworking person all at a time he is doing his work
mouth watering 😋😋😋hands up for this yummy food 💪💪💪💪💪
इसको हम ओडिया मे पीठा बोलते हैं❤❤, घर में बनाते हैं, बहुत ही swadist है😋😋
Same like pitha we make jiladdi Kai. The guy is making butta idli , means basket idli. Our Andhra pitha is same as urs. I tasted odia food it's far better than Bengali
@@sunitaupadhyaya3287 Odia and Bengali food are quite similar,May be you have not tasted many Bengali dishes so based on one or two you made your opinion and not everyone has the art to make perfect Bengali food
@@timeisrunning2928 no need to judge me , why u Bengalis are so castist, hyper and full of attitude . Talent is an individual quality not of some particular community, people with different cultural background have cooked completely different culture food more perfectly. Why u got pissed if i praised odia food , i didn't insult bengali culture . people like u spread poison in the country , by the way I love odia food , odia are far talented than Bengali no harm in accepting truth , show some maturity
I love this video because you didn't gave stupid commentry like others. It's quite relaxing too be honest.
This is authentic Andhra food … Not Telangana dish … Dibba Rotte with Cheraku panakam is Godavari districts famous cuisine
How different is this from Oothappsm that you get in South India especially Tamilnadu? Is this roti made from Dosa batter?
@@dearsundara this is entirely different… this is one is steamed with batter that is similar to rava idli batter … oottappam is made of thicker batter similar to dosa batter
@@nickelvikky9707 q
@@dearsundara actually uthappam available in AP/TS is not exactly uthappam. The proper term is term is minappa attu/rotti.
This is made with idli batter(telugu ppl mostly like rava idli, rather than whole batter idli). Dibba ratti is little thicker version made in kadai. You can add curry leaves, red chilli tadka in the simmering oil before dropping the batter.
Showing Andhra supermacy, yeah we people from Telangana have nothing common with you, I know that we are aliens to you guys, right ?
That dibba roti looks the same as Set Dosa in Karnataka. The idlis in leaf cups are called Kotte kadubus in Karnataka. Rice and urad dal batter.
Not really. Set dosa is still dosa batter. Dibbarotti is idly batter. It’s basically pan fried idly instead of cooker cooked idly.
More like uttappam
no no.. the taste n texture.. both are diff..
What is this amazing food 😋
Hard working person it's so good😄😁😆
Really love this video
Pls come tamil nadu and taste our traditional foods 😋😋🤝🤝
Ek Dam Mastt Sahii 🙏🌝💓💞
Wow super bhai
We are from Hyderabad I have tasted very similarly like uttappam of tamil nadu very tasty
This not Hyderabadi, it's Andhra dish
Yes, I'm from Tamil Nadu. Sometimes I prefer uttappam than dosa. onion uttappam is so tasty.
@@mrstealyourgf4867 arey labbe ga hyderabad unadi south ey ra
@@shruthiksaimyadarapu8407 these Andhra people hv too much of superiority complex....For what i really don't know...🙄
Yummy dibba rotti & the other one is pottikkalu we call..
*😍nice video😋*
5:27 traditionally on godavari side people make idly's in jack fruit leaf
Superb!!
దిబ్బరొట్టే చెఱకుపాకం మా గోదావరి జిల్లాల్లో , మారీ ముఖ్యంగా కోనసీమ లో చాలా ప్రసిద్ధి..
Actually the tile is misleading. In video dibba roti was shown along with idli made in Jack fruit lea lf which is called butta idili or idili in basket
Dibba in Telugu means stack of dough and hence it's called dibba roti. Dibba roti is usually made in villages from the overnight fermented rice dough. It's same as dosa but dibba roti is thicker and dosa is very thin and crispy
Dibba roti is eaten along with groundnut chutney , fresh coconut chutney or mixed or ginger chutney.
Usually in villages farmers don't have time to make dosa as it takes time to get dosa to crispy ,so they invented this dibba roti where dough is just poured on to tava in bulk. It's super tasty with crispy texture on the out side and thick doughy inside.
Finally the last one shown is idili made in Jack fruit leaves and I'd called " Butta idili" butta means basket. jack fruit leaves or used to make basket like thing and dough made of rice and urad dal is poured and steamed. Idili gets unique flavour from jack fruit leaves.
Butta idili is served with chutneys or served as savouries with sugar cane panakamu (Pankam is called to those liquid juice which is thick , here sugar cane juice is boiled and before it's made jaggery the sticky juicy thing is called panakam)
Great to see my Telugu cultural food is shown. Thanks, but hope you had shown only one or tilted correctly
U sound quite experienced.....
I am from Chennai, my Mom used to make thick dosas called “ponganaalu” with dosa batter (mostly cooked from old batter after more fermenting) but the Dibba roti is looking something new for me as it looks thick in consistency from the video. Not sure both are same!
My paternal and maternal side grandfathers came from Eluru & Noozu Veedu respectively and settled in Chennai in 1930 to 1940’s. I am pretty sure we lost some cultural names used in Andhra but for me this looks like Ponganaalu in even thicker format!😀
Nice video,thanks for sharing i watched fully & enjoed,stay in touch
Nice preparation..
What is dabba roti & leaf idli eaten with ?
Chutney /sambhar / ?? Would hv been better if video covered that too
This is not Hyderabadi food my boy, this is from Andhra (south), we have lot of Andhra people in Hyderabad who come for work.
Almost 50% AP people reside in hyderabad even me too bruh! 😅
@@certifiedcreature I would say 30 %, others are Irani muslims, native Telangana, Maharashtra, Chattisgarh and newly moved people from all over.
Hyderabad hugs and gives a lively hood to everyone like a mother.
Admin didn't even say .. this is Hyderabadi food .. 🙄🙄
living for work is different and Being the native food is different. Hyderabadi food no where matches with Andhrites. Being a Telangana warrior, I respect my identity. please don't submerge in name of language
I’d try try that . I love how they don’t wear gloves . Life as usual
Orang china orang India jago dalam mengolah makanan yg berbasiskan tepung salut sih kreatif
Acceptable neatly prepared food. Good!
Why not use gloves and mix batter.
mashaallah... amazing
In Tamil it is called as aapam, it will prepare in mud pan, now it's available in non-stick pan.
Actually not Appam but Kal Dosai or Uthappam ..Appam is made from Raw Rice Batter little bit in liquid form ..😊🙏In Kanchipuram also we can see this type of idlies prepared with Plantain🌿 leaves
No...this is made up of idli rawa plus urad dal batter. No fermentation for dibba rotti
th-cam.com/video/nXeMeWOvvs8/w-d-xo.html close to Kanchipuram Idli
@@ebenzjo okm
Uiitt oo hmm b
I will try this I am in Hyderabad
Nice. 👍
Wow really looks so yuymmyyy
Andhra food!!!
How it taste like you should share though
The way he juggles with the lids remi nds me of amir khan juggling glasses in andaz apna apna😁😁
Wonderfull food i like it❤️❤️🥰😊😊😊🙂🙂🙂very testy
In Odhisa these kind of pitha is made too. It reminds me of childhood
You are right.. Childhood we eat it.. Thx
Dibba rotti with butter instead of oil is very tasty
Looking very delicious or tasty..
_mantep teknik olahannya._
Wow amazing, 🤩💖
precursor of the modern idli is mentioned in several ancient Indian works. Vaddaradhane, a 920 CE Kannada language work by Shivakotiacharya mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, Lokopakara (c.1025 CE), describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices.[1] The Western Chalukya king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, Manasollasa (1130 CE). This Sanskrit-language work describes the food as iḍḍarikā. In Karnataka, the Idli in 1235 CE is described as being "light, like coins of high value", which is not suggestive of a rice base.[2] The food prepared using this recipe is now called uddina idli in Karnataka. In Mangalore there different types of leaf use for steam not jackfruit leaf ,panda leaf and screw pine leaf etc. It give flavour to it called as moode ,and jackfruit leaf steam called as Gunda. So it is oldest cuisine of Mangalore.
where di u get this info.
Very industrious guy .....
It's nice 👍
Ngon qá bạn ơi ok 👍👍❤
Those are Jackfruit Leaf's...In Telugu it is called Panasaaku Idly
In Odisha we also called Panash..
In konkan maharashtra we have similar dishes
Super 👌
Very nice 😍😍😍
ಕನ್ನಡದಲ್ಲಿ ಇದಕ್ಕೆ "ಗುಂಡ" ಅಂತೀವಿ.. 😋😋😋
Please do visit, 99 varieties of dosa in Bangalore, near new wipro, kaikondarahalli, sarjapur main road, all mix with cheese is my favorite.
Amazing
Did anyone else also feel the urge to tell, k bhaiya ek turn krna reh gya h
Missing Hyd food
Very nice..But ye khayenge kisey koi chutney?
The ones that cool in the banana leafs look like Idles from Bangalore India.
thats jack fruit leaf...not banana...it's called pottikkalu/panasa buttalu in andhra
Hehas to keep Dose batter near stove. 👌
Very correct,this is Andhra food,not Hyderabad.
Best 😍
Wonder how does it taste like 🤔 looking forward to have a good bite on it. Love ❤️ 😍 💖 ❣️ 💕 💘 from Malaysia 🇲🇾
4zB
like an idli no doubt
Yes. It tastes like fried idly. Good when served with proper chutney. In South India, we have it as a breakfast.
@@richardwallace6313 there is a small difference to it Richard. The batter used is the same of an Idly batter however instead of steaming it is shallow fried so that the outer layer of it is very crispy. Sometimes you can say it has the combo of Dosa and Idly. It tastes best when served hot along with mango pickle. 😊
Its a fermented roasted idli like sour tasting food
請問有檳榔攤嗎？
Very good 👌 thanks
Wow yummy😊
Good
Beautiful 🤤🤤
Wow amazing
Nice 👌👌
Place ekkda brother
Emtilo idli, Dosa nipula meeda kalchuko MA emtlo preferred kumpati mainly for chatni
What does this taste like? 😍😍😍
Just like plain dosa
U come n relish
The Jackfruit tree leaves item is also a traditional food of Goud Saraswat Brahmins and is called as 'Khotto' common in the coastal regions of Goa, Karwar, Mangalore up to Kochi in Kerala.
It's also called as "Kottige Idli". Shivalli Brahmins and most of the Coastal Karnataka (Karavali belt) prepare Moode. It's awesome with Coconut chutney and Sambar OR Coconut Milk.
Another type is of "Moode Idli" steamed in screw pine leaves. Super tasty !!!
Vai.. Ammi Khotto mantachi.
Khotto ani idli pitta dodak kartas to
Yes Shobha ma'am ,we too call it khotto n khotte idlis are served with sambar and hinga chutney in my mallapur village near kumta, Karnataka
Iam from sri lanka please tell me what is this mixture how to make this
Fyi, dibba rotti is from coastal Andhra region and it’s famous in Palakol town.
It is copied from tamilnadu
Nice
Hyd లో ఎక్కడ? Address please
❤
Love from Pakistan 🇵🇰. Iam watching this while fasting making my stomach bur bur 🤣
Happy Ramadan.
1st time I think aamchi Mumbai covered a south Indian eatery...
This is an authentic dish of palakollu village which is in Andhra Pradesh
West Godavari district....
This authentic dish is not of Hyderabad.
Any way good to see u posting south Indian Street food
Is it like a uttaupm batter