Dibba rotti or minapa rotti is a classic Andhra dish that is served as breakfast, brunch or evening snack with a good chutney or pickle. It is prepared with urad dal and rice rava batter. This can be made with idli rava too but the taste of the one made with homemade rava is special. Dibba rotti gets the best crust when made with homemade rava.
To make minapa rotti, a heavy bottom iron kadai, is used and usually doesn’t come out that good in non-stick pans.
If you have kids at home, do try this, they will love the crust
We do prepare this on the subsequent days of Ganesh Chaturthi, since we make rava for preparing undrallu and kudumulu, we also prepare a batch of rava to make dibba rotti.
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mixed dal vada
Find dibba roti recipe below
- ½ cup urad dal / mina pappu
- 1 cup homemade rice rava (or idli rava)
- ¼ tsp. Cumin / jeera
- Salt as needed
- Oil 3 to 4 tsps
- Soak dal for at least 4 hours.
- Grind the dal till it turns frothy. Must be of the thin dosa batter consistency.If using idli rava refer notes.
- Add rava mix well. Ensure there are no lumps. Add cumin and repeat mixing. The consistency of the batter should be thick to get the right crust
- Set this aside for about 15 to 45 minutes.
- Heat a heavy bottom Kadai with oil. The oil should become hot.
- Pour the batter and level it. pour the batter till 1½ to 2 inches height
- Cover and cook till the batter firms up on a medium flame.For even crust, the flame should reach till the edges of the batter under the kadai.
- Remove the lid and cook till you get a crusty base.
- Flip it to the other side and cook till the other side also cooks well and gets a crusty base.
- Off the flame and leave it in the kadai for about 5 minutes.
- Cut to pieces with a sharp knife and serve dibba rotti with chutney or pickle.