Dibba Rotti Recipe | Andhra Minapa Rotti

Just like rice dishes that form a major part of regional Indian cuisine, there are many breads too, that are just as important in different regions pan India. One such unique preparation of a South Indian style bread is the Dibba Rotti. Also, known as Minapa Rotti, it is a popular breakfast snack made in many households across Andhra Pradesh. The ingredient list is not much but there’s a certain way that this bread gets made. This vegan recipe is going to help you do just that.

What is Dibba Rotti

In Telugu language, the word ‘dibba’ means ‘plump,’ ‘fat’ or ‘stout’ and ‘rotti’ is simply a ‘bread.’ Thus, in literal term, Dibba Rotti means a bread which is plump, fat or stout. Although it means a thick bread but the texture and taste is nowhere like a regular bread.

Dibba Rotti is more like a crisp, thick and spiced idli which we all like at home. You can even say that it is a combination of a soft idli and a crispy dosa.

Though, this is essentially a breakfast dish in Andhra Pradesh, it can be served in brunch or as an evening snack too. At my home, the combination of Minapa Rotti and coconut chutney, ginger chutney or Avakaya Pickle is a favorite.

Dibba Rotti is primarily made from husked, split black gram or urad dal and rice. The rice is in a rava form, which is rice ground to fine granules.

The procedure begins by grinding the urad dal into a batter first, and then mixing the soaked rice rava in it. Some spices and herbs are also added to this mixture.

It is best to use a heavy, shallow kadai to cook the Dibba Rotti, although, a shallow frying pan can also be used. The kadai is smeared with oil and then the batter is spread into a neat round.

This is then slow-cooked to a perfect crisp golden exterior. Later, to be served with a chutney of your choice. Like, onion chutney, ginger chutney or coconut chutney.

Taste & Texture of Dibba Rotti

Since the Dibba Rotti is slow-cooked on low heat, this makes the exterior nice and crispy and golden. However, the inside texture is soft and similar to the texture of an idli. This is then cut into wedges and served. So, you get to taste the crusty exterior along with the soft and fluffy inside.

The flavor of Dibba Rotti is not like that of Idli, as there is no sourness in the batter (as the batter is not fermented). However, the taste is similar to that of a rava idli made without spices. The crispy texture also adds to the taste.

Overall, the texture and taste of Dibba Rotti is so good that you will keep asking for more. For the rice rava, you can use fine rice rava or even idli rava. I usually make this Minapa Rotti with idli rava, as I always have it in my kitchen.

More on Dibba Rotti Recipe

Here are some of the pointers that prove that this recipe of Dibba Rotti is a rockstar:

• Traditionally, for making this rotti, no fermentation is required in its batter. However, if you want, you can keep the batter for 2 to 3 hours after grinding.
• You just need to soak urad dal and rice rava. Then, grind only the urad dal to make a soft fluffy batter. Mix soaked rice rava in this batter and proceed in making the Minapa Rotti.
• The most important spice that you must not forget to add in this recipe of Dibba Rotti is cumin seeds (jeera), as it helps in digestion. Apart from this, you can make variations by adding spices and herbs like green chilies, ginger, curry leaves, asafoetida (hing), coriander leaves, crushed black pepper and onions.
• With the same method, you can even use your regular Idli Batter to make this Minapa Rotti.

Step-by-Step Guide

How to make Dibba Rotti

Soak Urad dal and Rice Rava

1. Rinse ½ cup (125 grams) urad dal a couple of times in water. Drain all the water and then soak urad dal in 1 cup water for 3 to 4 hours.

2. Take ¾ cup (155 grams) rice rava or idli rava in a large bowl. We will first rinse the rava. Add water till it floats a few centimetres on top of the rava layer.

Gently mix the rava with water. Let this mixture rest for some seconds. Gently, discard the water from the top.

Do this method once or twice. Then, add 1.5 cups water for soaking rice rava for 3 to 4 hours.

Note: If you do not have rice rava, then soak ¾ cup rice in water for 3 to 4 hours. Drain all water. Spread rice on a plate or tray for about an hour. Then, grind to a semi-fine texture of that of rice rava or idli rava.

Grind Urad Dal

3. Later, drain all the water from urad dal and add in a grinder or a high speed blender.

4. Add ½ teaspoon chopped ginger and 1 chopped green chilli (½ teaspoon).

5. Add ½ cup water in parts and grind to a smooth fluffy batter. I added ½ cup water for grinding urad dal. But depending on the quality of urad dal, you will need less or more water.

6. Take the urad dal batter in a large bowl or pan. Keep aside.

Make Dibba Rotti Batter

7. Take some portion of the rice rava mixture in your palms. Press tightly and squeeze all the water from the idli rava.

Let the water get squeezed in the same bowl. Make sure that you squeeze the rice rava or idli rava very well.

8. Add this squeezed portion of idli rava in the urad dal batter. Repeat the above step and this way add the entire squeezed idli rava to the urad dal batter.

9. Add 1 teaspoon cumin seeds and ½ teaspoon salt or as required.

10. Mix very well.

11. The batter consistency is like that of idli batter. In case the batter looks thin, then add some more rice rava which has been soaked in water and later squeezed of all the water.

Make Dibba Rotti

12. Take a heavy and thick bottomed kadai or frying pan. Add 2 tablespoons peanut oil in the kadai. Then, spread the oil on the sides of kadai by tilting the kadai or with a spoon.

Let the oil become hot, but not sizzling hot. Do use a heavy iron kadai or a heavy pan with a solid base or else the rotti can get burnt. Peanut oil gives a good taste, but you can use any other neutral flavored oil.

13. Once the oil becomes hot, reduce the heat to the lowest. Add 3 large ladles of the prepared batter.

14. Gently spread and even out the batter from the top with the back of a spoon.

Cook Dibba Rotti

15. Cover the layer of Dibba Rotti and cook on low heat.

16. Cook till the base of the rotti is crisp and golden. You can make this out by checking the edges from top.

The edges will have a golden color. It takes approximately 20 to 25 minutes for the rotti to get cooked completely.

Though, timing will vary with the intensity of heat, size, thickness and heaviness of the kadai or pan.

17. Then, turn over the half-cooked rotti gently with a spatula. In case the base has not become golden and crispy, then continue to cover and cook till it becomes golden.

Now, cook the second side. Drizzle 1 to 2 teaspoons peanut oil on the sides. While cooking the second side, do not cover and cook.

18. Cook till the second side is cooked properly and you see some golden spots. To check, you can insert a toothpick, fork or knife and these should not have any sticky or uncooked batter on them.

Similar way, make more Minapa Rottis from the remaining batter. Every time you make a rotti, add 1 to 2 tablespoons oil. If you see oil in the kadai or pan, then add 1 to 1.5 tablespoons oil.

19. Remove rotti from pan and place on a chopping board. Slice in wedges or squares and serve Dibba Rotti with onion chutney, ginger chutney, tomato chutney or coconut chutney.

Expert Tips

1. Traditionally, a Dibba Rotti batter is not fermented. Use directly or if you want, keep for 2 to 3 hours. Do not ferment.
2. If you don’t have rice rava, then soak ¾ cup rice in water for 3 to 4 hours. Spread it on a plate or tray for about an hour. Then, grind to a semi-fine consistency and use.
3. Depending on the quality of urad dal, you will have to add less or more water. This urad dal batter has to be smooth and fluffy.
4. Make sure to make the final batter of thick consistency, like that of idli batter. If it is thin, then add some more rice rava that has been soaked in water and later squeezed of all the water.
5. You can add curry leaves, crushed black pepper, asafoetida, onions and coriander leaves to the batter. Traditionally, it is made with cumin seeds only.
6. If possible, use peanut oil for a good taste. If not available, then you can use any other neutral flavored oil.
7. Make sure to use a heavy iron kadai or heavy pan with a solid base, or else the rotti can get burnt.
8. The time to cook the Minapa Rotti will vary with the intensity of heat, size, thickness and heaviness of the kadai or pan.

More Roti Recipes To Try!

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This Dibba Rotti recipe from the archives first published in March 2019 has been updated and republished on February 2023.