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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
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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


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


  • 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.


  • 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.


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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