Learn how to make Andhra Special Dibba Rotti recipe using Idli Batter with step by step pictures. Crispy golden Dibba Rotti made using Idli Batter, served with Avakaya pickle!
Today I am sharing yet another Andhra specialty called Dibba Rotti, also known as Minapa Rotti. It is very commonly made in Telugu households, served as breakfast or dinner or even as snack. It is typically served with Avakaya - Andhra cut mango pickle but can also be served with any chutney like coconut chutney, peanut chutney or chutney powders. It makes for a very filling meal and can be easily made if you have leftover idli batter. In fact, it is one of the best uses of the leftover batters and Amma sometimes makes it with fresh idli or dosa batter too.
What is Dibba Rotti?
Dibba Rotti is a classic Andhra breakfast or snack made with urad dal and rice/idli rava. Dibba literally means fat or thick and rotti means bread. So dibba rotti is a thick bread made using urad dal and rice-based batter. In simple terms, I would describe Dibba Rotte as a cross between a perfect idli and dosa. It is crispy and crunchy with golden layer on the outside like the dosa and it is fluffy, soft like the idli on the inside. To get the perfect color and crunch, we make it in a heavy cast iron kadai/pan and nonstick never works. It takes slow cooking to get to the right consistency, but it is really simple to make.
In our house, we make Dibba Rotti using fermented Idli batter (made with idli rava) but rice-based idli batter works too. My aunts usually make separate batter to make the rotti, but then the ingredients, ratio and preparation is exactly the same as idli batter recipe. Amma also makes it with fresh batter (which is yet to ferment) and it tastes completely different to the one that’s made using fermented batter. By the way, you can also make this using freshly made fermented dosa batter but I wouldn’t recommend making it with leftover dosa batter as it tends to get harder. The best option would be to make using idli batter made using idli rava that is not too old, but is fermented well.
Tips & Important Notes to make Perfect Dibba Rotti
Making Dibba Rotti at home is very simple and this recipe is beginner-friendly too. It doesn’t take a lot of time or effort, especially if you have some idli batter stored in the fridge. Here are some of the tips and notes to make good Dibba Rotte.
- Use a heavy cast iron deep kadai/pan to make the rotti and nothing else can help achieve the same result. As the batter is laid on thick, it has to slow cook and for the crust to develop, the pan needs to retain heat and that’s why cast iron is recommended. Don’t be tempted to use non-stick pan, it will not create the thick crispy golden crust.
- Slow cooking is highly recommended and patience is the biggest virtue when it comes to making perfect dibba rotti.
- To get the perfect crust, it requires enough oil. I use about 1.5 tablespoon of oil for a medium-sized rotti, which is considered less but it works. If you want a crispier crust, use a little more oil.
- The time to turn the rotti is when the edges look golden and the top forms a dome. It shouldn’t look too wet and wobble. Carefully flip it and cook the other side until the edges are golden again.
- Using a day old or 2 day old  Andhra idli batter works perfectly fine and if you are fan of fresh (not fermented) batter, you could use it right away too.
Variations
As far the classic dibba rotti recipe is considered, we don’t add anything else to the batter. There are no onions, green chillies, no tempering with mustard seeds or cumin seeds or curry leaves. It is made using plain salted idli batter and it is cooked to a golden perfection. But if you wish, you could add any of the above and still follow the rest of the making process.
Serving Suggestions
Andhra Dibba Rotte is served typically with Avakaya pickle or sometimes even Magaya pickle mixed with plain curd/yogurt. But it can also be served with any South Indian chutney like Coconut Chutney or Roasted Peanut Chutney and Chutney Powder. It tastes the best when cut and served hot!
Check out other breakfast recipes
- Oats Rava Idli
- Watermelon Rind Dosa
- Overnight Oats
- Onion Rava Dosa
- Ragi Idiyappam
- Red Rice Cabbage Adai
Dibba Rotti Recipe with Step by Step Pictures
Heat 1.5 tablespoon oil in a heavy cast iron deep kadai/pan. Once the oil is hot, set the flame on low.
Now pour 2 cups of Andhra idli batter (either freshly fermented or leftover) into the pan.
Keep the pan covered and cook on low flame for 8-10 mins without disturbing it. The batter should form a dome on top and the edges should look golden.
When the top of the dome doesn’t wobble and is not too wet, carefully loosen the dibba rotti from the edges.
Gently flip it to the other side and continue cooking on low flame covered for another 6-7mins until it is golden. Remove from heat.
When it still hot/warm, cut it into slices of desired size. Serve hot with avakaya pickle or chutney or chutney powder of your choice.
Recipe Notes
- We use Andhra Idli Batter to make Dibba Rotti for traditional and authentic taste. But you can use rice-based idli batter or even dosa batter and follow the same process.
- Don’t skimp on the oil quantity, else there will not a golden crust. For a crispier crust, use a little more oil.
- It is a must to use heavy pan that is deep enough to get the right shape.
Recipe Card
📖 Recipe
Dibba Rotti | Andhra Special Dibba Rotti Recipe using Idli Batter
Equipment
- Heavy Cast Iron Deep Kadai/Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Idli Batter freshly fermented or leftover – check notes for recipe
- 1.5 tablespoon Oil
Instructions
- Heat 1.5 tablespoon oil in a heavy cast iron deep kadai/pan. Once the oil is hot, set the flame on low.
- Now pour 2 cups of Andhra idli batter (either freshly fermented or leftover) into the pan.
- Keep the pan covered and cook on low flame for 8-10 mins without disturbing it. The batter should form a dome on top and the edges should look golden.
- When the top of the dome doesn’t wobble and is not too wet, carefully loosen the dibba rotti from the edges.
- Gently flip it to the other side and continue cooking on low flame covered for another 6-7mins until it is golden. Remove from heat.
- When it still hot/warm, cut it into slices of desired size. Serve hot with avakaya pickle or chutney or chutney powder of your choice.
Notes
- We use Andhra Idli Batter to make Dibba Rotti for traditional and authentic taste. But you can use rice-based idli batter or even dosa batter and follow the same process.
- Don’t skimp on the oil quantity, else there will not a golden crust.
- It is a must to use heavy pan that is deep enough to get the right shape.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
foodologics
looks simply delicious!
Ramya
Thanks 🙂
Sharmila Ashok
Dibbalicious!! Ramya Akka...my son named it appa of appams!!
Ramya
Thats so great! Thanks for sharing this with me 🙂
Rom
This item used to be a regular feature in my house when I was growing up back in India. But it has been quite a while I made or ate it. It is very filling and nutritious. I am going to make it one of these days. Whenever this is made in our house, my mother used to add a fist full of soaked cow peas (Bobbarlu in Telugu) to the batter before it is roasted. It gives great taste to Rotti as well as enhances the protein content. Try it next time if you can. You may like it ! Use red cow peas not the white ones. You are absolutely right about using "Avakaya" along with this rotti. The taste is just heavenly! All your recipes are great and keep up the good work.
Ramya
Thank you 🙂 Will surely try your version next time.