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    Home » Amma » Dibba Rotte

    How to make Andhra Dibba Rotti Recipe | Minapa Roti

    Published: Dec 25, 2020 · Modified: Dec 25, 2020 by Pavani · 15 Comments

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    Dibba Rotte is a popular Andhra dish made with unfermented idli batter. It has a delicious crispy crust and a soft, fluffy inside. Served with chutney or sambar, this recipe is filling and delicious to make for any meal of the day.

    Hand holding a slice of Andhra dibba rotte

    I grew up eating Andhra dishes at home. And I love making them for my kids now. It is so satisfying watching them enjoy the foods from my childhood.

    Here is one such Andhra recipe that is now a family favorite (even my picky daughter loves it). Dibba rotte aka minapa roti is a classic recipe that is very easy to make and a crowd pleaser.

    The name literally translates to fat/ thick (dibba) bread (rotte). So, this is a South Indian style thick bread made with lentils and rice. There is no fermentation required for this recipe. It is like a big pan fried idli.

    This used be my ammamma (mom's mom) speciality. She used to make big fluffy dibba roti in a round brass utensil aka ithadi ginne. I inherited one of those utensils and I cherish it very much.

    Once cooked in that round pan, the rotte almost looks like a cake, both in shape and texture. Which is why we call it Andhra cake. Serve with your favorite chutney or sambar or chutney podi.

    White plate with a slice of dibba rotti topped with chutney

    Why I love this recipe

    • back to roots comfort dish
    • easy, no fermentation required recipe
    • quick to make - only time consuming part is soaking lentils and rice
    • can be served for any meal - breakfast, lunch or dinner
    • crispy crust is absolutely addictive

    Ingredients

    All you need to make dibba rotti is idli batter. So, you can use your favorite idli recipe. To make the Andhra way, use urad dal and idli rava. You only need a handful of ingredients for this recipe:

    • urad dal - either whole or split. I generally use whole urad since my mom uses the same. But you can make idli with split urad as well.
    • idli rava - widely available in Indian groceries. Look for finely ground rava - this gives the best texture to the rotte. I love Laxmi brand idli rava.
    • cumin seeds
    • salt and oil
    • optional - soaked chana dal, grated ginger, green chilies
    Ingredients needed - details in recipe card

    Instructions

    Start by soaking urad dal and rice, separately, in lots of water for about 4~6 hours.

    Drain the water from the urad dal and reserve about 2 cups of soaking water. Grind the lentils into soft and smooth paste by adding little water.*

    Soaked urad dal being ground to a smooth paste in a wet grinder

    Soak poha for 15~20 minutes and grind to a smooth paste. Add to the dal.

    Soaked poha ground to a paste

    Squeeze excess water from idli rava. Add to the dal batter and mix well with hand.

    Ground poha, soaked idli rava being added to ground urad dal to make idli batter

    Add cumin seeds and salt to the batter and mix well. It is time to make dibba rotti.

    Cumin seeds added to idli batter

    In a deep round or flat bottom pan*, heat 1 tablespoon oil on medium heat, add about 1~1½ cups* of batter.

    To evenly cook the inside, place a small spoon or a tiny plate in the batter and push it in. Cover and cook on medium-low flame for about 10~15 minutes or until the rotte is golden brown and crispy on the outside.

    dibba rotte being cooked in a brass pan until golden brown and crispy crust forms

    Once ready, dibba rotte will move around the pan without sticking to the bottom. Check if the inside is cooked by using a knife and make sure that it comes out clean. You can skip cooking the second side if the top feels set and the inside is completely cooked.

    But if you want a crispy crust on both sides, then turn the rotte over and cook on the other side for another 5~8 minutes. Once done, turn off the heat and let it sit for a 5 minutes before removing from the pan. Repeat with the remaining batter.

    Remove from the pan, cut into wedges and serve with chutney, sambhar or pachadi.

    Blue plate with crispy dibba rotte and a blue bowl with chutney and some curry leaves in the background

    Tips

    • Feel free to use your favorite idli batter recipe. There is no need to ferment it, use it as soon as you grind the batter.
    • If you grind in wet grinder, then add water in increments, about ¼ cup at a time to make a soft, fluffy and smooth batter.
    • If using a blender, you might have to add more water for the blades to run. But DO NOT add too much water in the beginning itself. Add water in increments.
    • The amount of batter per dibba rotte depends on the size of the pan used for making the rotti.
    • Make sure that the pan that you use has a heavy bottom for even cooking.
    • You can use a round pan as shown in the photos above or a flat bottom as well. The thickness of the rotte might be different based on the pan used.
    • If you are using a deep pan, then place a small spoon or tiny plate in the center of the batter. This will help evenly cook the inside of the minapa roti. If you are using a shallow pan, this step is not necessary.
    • You can skip cooking the second side if the top feels set and the inside is completely cooked.
    • Leftover batter can be left out to ferment and then made into idli.
    • Any leftover dibba rotti can be stored in an airtight container in the fridge for up to 2 days. The crust might lose it's crispiness but it will still taste good.

    Few more Andhra recipes to try

    • Andhra style greens & chickpea curry
    • Menthikura pulusu kura (Tangy methi stew)
    • Bell pepper avakaya
    • Thelaga pindi kura
    • Vankaya senagapappu iguru (eggplant chana dal curry)
    • Dosakaya pachadi (cuke lemon chutney)
    • Kanda bachali kura (yam-sorrel spinach curry)
    • Nethi beerakaya pachadi (silk squash chutney)
    Dibba Rotte

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Blue plate with dibba rotti

    Dibba Rotte

    Dibba Rotte is a popular Andhra dish that is crispy outside and fluffy inside. It can be served for any meal of the day.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 30 mins
    Cook Time: 30 mins
    Soaking Time:: 4 hrs
    Total Time: 5 hrs
    Course: Breakfast
    Cuisine: andhra
    Servings: 6 Servings

    Ingredients

    • ½ cup Urad dal (whole or split)
    • 1¼ cups Idli rava
    • ¼ cup Poha (flattened rice), optional
    • 1 teaspoon Cumin seeds
    • To taste Salt
    • ¼ cup Oil

    Instructions

    • Soak urad dal and idli rava, separately, for 4~5 hours.
    • Drain the water from the urad dal and reserve about 2 cups of soaking water. Grind the lentils into soft and smooth paste by adding little water.*
    • Soak poha for 15~20 minutes and grind to a smooth paste. Add to the dal.
    • Squeeze excess water from idli rava. Add to the dal batter and mix well with hand.
    • Add cumin seeds and salt to the batter and mix well. It is time to make dibba rotti.
    • In a deep round or flat bottom pan, heat 1 tablespoon oil on medium heat, add about 1~1½ cups* of batter.
    • To evenly cook the inside, place a small spoon or a tiny plate in the batter and push it in. Cover and cook on medium-low flame for about 10~15 minutes or until the rotte is golden brown and crispy on the outside.
    • Once ready, it will move around the pan without sticking to the bottom. Check if the inside is cooked by using a knife and if it comes out clean, then it is ready to turn.
    • Turn the rotte over and cook on the other side for another 5~8 minutes.
    • Once done, turn off the heat and let it sit for a 5 minutes before removing from the pan. Repeat with the remaining batter.
    • Remove from the pan, cut into wedges and serve with chutney, sambhar or pachadi.

    Notes

    • Feel free to use your favorite idli batter recipe. There is no need to ferment it, use it as soon as you grind the batter.
    • If you grind in wet grinder, then add water in increments, about ¼ cup at a time to make a soft, fluffy and smooth batter.
    • If using a blender, you might have to add more water for the blades to run. But DO NOT add too much water in the beginning itself. Add water in increments.
    • The amount of batter per dibba rotte depends on the size of the pan used for making the rotti.
    • Make sure that the pan that you use has a heavy bottom for even cooking.
    • You can use a round pan as shown in the photos above or a flat bottom as well. The thickness of the rotte might be different based on the pan used.
    • If you are using a deep pan, then place a small spoon or tiny plate in the center of the batter. This will help evenly cook the inside of the minapa roti. If you are using a shallow pan, this step is not necessary.
    • You can skip cooking the second side if the top feels set and the inside is completely cooked.
    • Leftover batter can be left out to ferment and then made into idli.
    • Any leftover dibba rotti can be stored in an airtight container in the fridge for up to 2 days. The crust might lose it's crispiness but it will still taste good.

    Nutrition

    Calories: 241kcal | Carbohydrates: 32g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 11mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Lakshmik

      December 25, 2006 at 9:23 pm

      Hi PavaniCongrats on your new acquisition. And thanks for the recipe. I heard of this dish in India and did not know how to make it.

      Reply
    2. swapna

      December 25, 2006 at 9:39 pm

      hai pavanicongrats..nice dibbarotti...right..:-)looking yummy....thanks for sharing..

      Reply
    3. archana

      December 26, 2006 at 3:30 am

      Merry Christmas to you, happy holidays. One portable grinder is in my list of things to buy on my next India vaccation. This is totally a new recipe to me,will try it out soon, Thank you.

      Reply
    4. HariPriya

      December 26, 2006 at 10:17 am

      hi pavani....chala santosham ga vundi dibbarotti anna mata vini...chala rojulu ayyipoyindi chesukuni....maa nannamma chesipettedi...i miss indian food!!!!:(

      Reply
    5. Lakshmiammal

      December 27, 2006 at 12:06 am

      Hi Pavani,Great that you have purchased wet grinder.Dibba rotte has come out very good. Wish you a happy new year!

      Reply
    6. Pooja

      December 27, 2006 at 4:06 am

      Hi Pavani,this dish looks delicious, and easy to amek even without oven. thanks for sharing this. wishing Merry christmas and a bright new year ahead to you and your family.

      Reply
    7. Menu Today

      December 27, 2006 at 10:27 am

      Hi Pavani,My friend make this and she call it as "Attu". Thanks for sharing .

      Reply
    8. Bong Mom

      December 27, 2006 at 6:53 pm

      Happy Holidays PavaniYour new grinder looks great, I had seen one of them at a friends place who is from B'lore. It's amazingLoved the Andhra cake you made..something different for me

      Reply
    9. Pavani

      December 28, 2006 at 3:04 am

      Thank you Lakshmi and Swapna.Hi Archana,Wish you and your family very happy Holidays. Portable wet grinder is a very good investment. Do try the recipe and let me know if you liked it.Thank you Haripriya. I miss Indian food too, even though I just came back from India. Thank you Laxmiammal.Thank you Pooja. Yes.. it is great way to make a cake sans oven. My mom was telling me that our neighbors in India celebrated their birthday cutting this Andhra cake. :-)Thank you Menu today.Thank you Sandeepa. Wish you too a very happy holidays.

      Reply
    10. sra

      December 29, 2006 at 8:14 am

      Hi Pavani! Nice that you put an authentic, old-time recipe on your blog! I rarely see them made nowadays!

      Reply
    11. Vini K

      December 31, 2006 at 8:58 am

      Hi Pavani,Love dibbarotte.That grinder is great help,I agree..wish I had one too!

      Reply
    12. Amanda

      March 11, 2007 at 3:33 pm

      Hi Pavani,
      I tried this recipe out this morning and it was awesome! I used my wet grinder too.

      I had never tried this recipe before, but I really enjoyed it. It was nice and light, tasting kind of like bread married with iddli. Served it with sambar and coconut chutney and it was perfect.

      Thanks for such great recipes!
      -Amanda

      Reply
    13. Anonymous

      May 30, 2008 at 4:50 pm

      Rotte means rat in Norwegian, hoho.

      Reply
    14. Nandhini

      December 27, 2012 at 10:41 pm

      Yummy ... I am going to try this recipe. Thanks for sharing with us.More than a year ago I bought my ultra wet grinder from http://www.perfectpeninsula.com/Ultra125Litres.htmlIt is a very good friend in my kitchen too. It help to make fluffy idlis and crispy dosa : ) Do you have kara dosai recipe ?

      Reply
    15. Dr. Savitri

      January 15, 2017 at 11:27 am

      Good for health
      All should prefer this type of rotte is my plea to maintain healthy body.
      Avoid all types of bugger ,pizza, etc to avoid doctor.....

      Reply

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