On Mothers and Dibba Rottis

Anita: Dibba rotti was a once-a-month Saturday evening tiffin at home. Amma used to make it on a small pan full of batter, cutting four equal pieces before serving. I never liked it;  to me, it was an idli  with a thick blanket. I only ate the crunchy part on the top and threw tantrums about the rest. 

Slowly, Amma stopped making [the dibba rotti], and I started craving it.  I am yet to make a big one, but this is reasonable for now. 

Smriti: I love dibba rotti with tomato chutney. 

Sravani: Dibba rotti and paanakam 🤍