Dibba Rotti

Dibba Rotti Recipe | How to make Andhra Minapa Rotti

What is Dibba Rotti?

It is a very interesting, healthy and delicious dish from the state of Andhra Pradesh. Dibba roti is also known as minapa rotti. It is made up of urad dal and idli rava. It is crisp as a dosa from the outside and soft and spongy as idli from the inside. It can be served for breakfast or brunch with chutney or pickle.

Let’s talk about the ingredients for Dibba Rotti

Idli rava and urad dal are used to make dibba roti. Idli rava is not the regular semolina or rava. It is made up of idli rice or any rice for that matter. Idli rava is available at the grocery stores or can be purchased online. It is a very healthy ingredient and there are many recipes using idli rava, few coming up on the blog too, so I would suggest you get your pack. However, coming back to dibba roti, fermentation of the idli rava and urad dal batter is optional but recommended. I got the best results with fully fermented batter.

You might also like the foolproof recipe for the batter of idli and dosa. View it here. Also on the blog is a very flavorful variation of idli, i.e. rava idli. View the recipe here.

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How To Make Dibba Rotti

1. Wash ½ cup urad dal and soak with ½ tsp fenugreek seeds (dana methi) for 3-4 hours.

Dibba Rotti

2. Separately soak 1 and ½ cup idli rava for 2 hours.

Dibba Rotti

3. After 4 hours, drain off the water in which dal and seeds were soaked. Transfer soaked dal and fenugreek seeds to a grinding jar. Add ice cold water, only as much required to grind the dal. Important: It is important that the dal doesn’t heat up in the process of grinding. That is why ice cold water is added.

Dibba Rotti

4. To check dal paste, put a drop in a bowl of water. It should float.

Dibba Rotti

5. Dal should be ground to absolutely smooth paste. Transfer to a mixing bowl.

Dibba Rotti

6. After soaking idli rava for a couple of hours, squeeze off all the water. To do that I transfer the whole soaked idli rava and water in a colander lined with a muslin cloth.

Dibba Rotti

7. Tie all the ends and squeeze.

Dibba Rotti

8. Transfer idli rava to the mixing bowl having urad dal paste.

Dibba Rotti

9. Mix urad dal paste and soaked and squeezed idli rava.

Dibba Rotti

10. Beat it well with your hand.

Dibba Rotti

11. Leave it to ferment for 6-8 hours or till properly fermented.

Dibba Rotti

12. Once the batter has fermented, heat a kadai. Add 2 tbsp oil and rotate such that the sides are properly greased. I have to mention this. While going through the recipe for dibba rotti I observed many variations. However, one thing was constantly mentioned by everyone. Do not use nonstick pans to make dibba roti. Heavy cast iron or Indolium give best results. I used my anodized kadai. Whatever you use it should be a thick bottom. To avoid any sticking of dibba roti to the bottom you can add some mustard seeds in the oil.

Dibba Rotti

13. Once the oil is hot, pour 2-3 ladles of batter in the kadai. Do not make the dibba roti too thick. The height at the centre should not be more than 1 and ½ inch.

Dibba Rotti

14. Cover and cook for 8-10 minutes.

Dibba Rotti

15. Check after 8th minutes. The sides will be cooked.

Dibba Rotti

16. Once the sides appear cooked, carefully flip.

Dibba Rotti

17. Now you can continue to cook it in the kadai but I prefer to transfer it to a greased skillet/tawa. And cook for 1-2 minutes.

Dibba Rotti

18. Serve hot or at room temperature. Dibba roti remains crispy from outside even when it is not hot. Bon appétit!

Dibba Rotti

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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