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Dibba Rotti is an Andhra Delicacy. Dibba means thick or fat. A thick/fat pancake cooked in heavy bottomed kadai with crispy crust looks more like a savory cake. It is traditionally served as slices along with Avakkai (Andhra Mango Pickle) and/or curd. Dibba Roti is made from urad dal, rice rava, ginger, chili and cumin. The rotti is cooked in low flame in a kadai till its crispy and cooked inside. It is usually served as breakfast or evening snacks in Andhra. This can also be served for dinner or snacks. It is very filling so even good for kids’ lunch box. Relish this delicious crispy Dibba roti with Avakkai (Andhra Mango Pickle) and/or Allam pachadi/ Coconut Chutney .
Tips to make best Dibba Rotti:
- Dibba rotti is usually made with rice rava. Rice rava is nothing but rice semolina or coarsely ground rice. The ratio of rice rava to urad dal is 2.5 cups to 1 cup.
- Soak both rice rava and urad dal for 3 hours. No need to grind the rice rava. Just mix it with urad dal batter.
- While grinding urad dal, add water little by little and grind it to thick batter. Do not add more water in the beginning of the grinding. Just add 1/4 cup to start with. We need thick batter like we make for vada.
- Dibba rotti can be made without fermenting but atleast 4-5 hours of fermentation will give a good taste.
- Use Sesame oil for good flavor and taste.
- Cook the rotti in low flame and be generous in adding oil. The oil and heavy kadai will get crispy crust. Cast iron pan yields good results and its healthy too.
Notes
- We can also make this rotti with raw rice rava (Pacharisi)
- Skinned Black Gram can be used in place of regular urad dal to make it more nutritious.
- We can use ground nut oil or sesame oil or butter for cooking dibba rotti.
You may also want to try:
- Andhra Pulihora : Pulihora is a popular recipe from Andhra cuisine. It’s the Andhra Style Tamarind rice a balanced taste of sourness from tamarind, spices from green and red chili and rich flavor of Sesame oil and sesame seeds. Relish with Papad or Potato chips or any Potato Roast!
- Dosakaya Pappu, Andhra style dal fry made with yellow cucumber. Yellow cucumber is cooked with toor dal along with onion, tomato enriched with delicious tempering.
- Gongura Pulihora, a tangy and spicy rice made with red sorrel leaves. Very delicious, yet quick and easy to make rice variety. A Perfect recipe for Kids Lunch Box! Relish with spicy potato fry!
Recipe card for Dibba Rotti:
Dibba rotti recipe | Andhra Minapa Rotti
Dibba rotti is an Andhra delicacy. This is a fat, thick, crispy crust dosa made with rice rava, urad dal and other spices. The rotti is made in a thick kadai / wok and cooked on slow to medium flame. This simple yet hearty dish is usually served with Avakkai pickle in Andhra. Learn here how to make this Dibba Rotti with step by step instructions, pictures and video!
Servings 8 rotti
Calories 153kcal
Equipment
- 2 Mixing Bowl
- 1 Mixer Grinder
- 1 Heavy Bottomed Kadai / Wok
Ingredients
- 1 Cup Urad Dal 1 Cup - 250ml
- 2½ Cups Idli Rava (Rice Rava)
- ¼ tsp Fenugreek seeds
- 2 tsp Salt
- 2 nos Green Chili
- 1 inch Ginger
- 1 tsp Cumin Seeds
- ¼ Cup Oil For cooking rotti
Instructions
- Take urad dal in a mixing bowl. Add fenugreek seeds. Wash the dal thoroughly. Add fresh water and soak the urad dal and fenugreek for 3 hours.1 Cup Urad Dal, ¼ tsp Fenugreek seeds
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- Take rice rava in a mixing bowl. Add water and soak the rice rava for 3 hours.2½ Cups Idli Rava (Rice Rava)
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- After 3 hours, drain water from soaked urad dal and take it to mixer jar.
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- Add ¼ cup of water and grind the urad dal to smooth thick batter. Take this batter in a bowl.1 Cup Urad Dal
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- Squeeze rice rava from water and add it to the bowl having urad dal batter.
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- Stir both the soaked rice rava and urad dal batter.
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- In a mixer jar, take green chili, ginger and cumin seeds.2 nos Green Chili, 1 inch Ginger, 1 tsp Cumin Seeds
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- Grind it without adding water.
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- Add this ground green chili+ginger+cuminseeds to the batter along with salt. Give a good stir. Dibba Rotti batter is now ready.2 tsp Salt
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- Heat a heavy bottomed pan. When the pan is hot, add 2 tbsp of oil. Pour 3-4 ladle of batter on the pan.¼ Cup Oil
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- Cover the pan with lid and keep the flame very low. Cook the dibba rotti in low flame till the bottom is crusty and golden.
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- Flip and cook the dibba rotti covered for another 2-3 mins in low flame.
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Nutrition
Serving: 1slice | Calories: 153kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g
INSTRUCTIONS WITH STEP BY STEP PICTURES:
- Take urad dal in a mixing bowl. Add fenugreek seeds. Wash the dal thoroughly. Add fresh water and soak the urad dal and fenugreek for 3 hours.
- Take rice rava in a mixing bowl. Add water and soak the rice rava for 3 hours.
- After 3 hours, drain water from soaked urad dal and take it to mixer jar.
- Add 1/4 cup of water and grind the urad dal to smooth thick batter. Take this batter in a bowl.
- Squeeze rice rava from water and add it to the bowl having urad dal batter.
- Stir both the soaked rice rava and urad dal batter.
- In a mixer jar, take green chili, ginger and cumin seeds.
- Grind it without adding water.
- Add this ground green chili+ginger+cuminseeds to the batter along with salt. Give a good stir. Dibba Rotti batter is now ready.
- Heat a heavy bottomed pan. When the pan is hot, add 2 tbsp of oil. Pour 3-4 ladle of batter on the pan.
- Cover the pan with lid and keep the flame very low. Cook the dibba rotti in low flame till the bottom is crusty and golden.
- Now, Flip and cook the dibba rotti covered for another 2-3 mins in low flame. Repeat the same and cook rest of the Dibba Rotti.
- Crispy and tasty Dibba Rotti is now ready to serve! Relish with Avakkai Pickle or Allam Pachadi or any chutney of your choice.
The post Dibba rotti recipe | Andhra Minapa Rotti appeared first on Subbus Kitchen.