Dibba Rotti Recipe

Dibba Rotti using Idli Batter | How to make Dibba Roti using Idli Batter

What is Dibba Rotti?

Dibba Rotti is a dish from Andhra Pradesh. It has an amazing contrast of texture, super crunchy from the outside and absolutely soft from inside. It is one of the most under-rated dishes. Because it is drastically tasty and equally simple! It deserves to be more popular. Generally, idli rava is used to prepare dibba rotti. This recipe simplifies the dibba rotti recipe and uses idli batter to make dibba rotti.

Let’s talk about the ingredients for Dibba Rotti Recipe

Idli Batter: This is what makes all the difference. Andhra Dibba Rotti is prepared using a fermented batter of idli rava and urad dal. That is a time consuming and effort taking process, although it is totally worth it. However since I believe that the dish should be fuss-free, I tried the recipe with idli batter and was very content with the results. I have used homemade idli batter. You can also use readymade idli batter.

Clarified butter/ghee: I have used ghee instead of oil to cook dibba roti.

Similar Recipes on Blog

Certainly, the classic Dibba Rotti is on the blog and is one of the most popular recipes here.

How to serve Dibba Rotti?

Dibba rotti can be served with coconut chutney and easy and quick sambar recipe for a weekday dinner.

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How to make Dibba Roti using Idli Batter

1.This recipe serves 2-3 persons.

Dibba Rotti Recipe

2.Heat 2 tbsp ghee in a thick bottom kadai/pan.

Tips:Avoid using non stick cookware to make dibba rotti.

Dibba Rotti Recipe

3.Pour 2 cups of idli batter. Ensure the batter has salt. Otherwise add salt to taste.

Tips:The quantity of batter depends upon the size of pan used to cook it. Do not make it too thick.

Dibba Rotti Recipe

4.Cover it and let it cook on low flame for 10-12 minutes.

Dibba Rotti Recipe

5.It will be almost cooked from one side.

Dibba Rotti Recipe

6.Flip and cook from the other side for 2-4 minutes. Do not cover the pan.

Dibba Rotti Recipe

7.Serve hot. Bon appétit!

Dibba Rotti Recipe

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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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