How to make Andhra Dibba Rotti Recipe | Minapa Roti

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

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.*

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, 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.

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)

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 @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

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

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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

1x2x3x

• 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

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