Dibba Rotti | Urad dal Rotti | Andhra Minapa Rotti
Have been having dibbaroti since childhood at my mother’s friend’s house. It used to be yummy, delicious and filling. This is recipe from Andhra households, popularly called “dibba” meaning “fat” rotti. Its normally made with rice/rice rava and urad dal, to get crisper crust have used rice rava.
One can say its combination of idli and dosa, usually prepared in thick bottomed vessel i.e. cast iron/aluminium pan. This helps in getting the crisp crust which is very tasty. The inside is soft, spongy and very porous as we are eating its like a cake rather than dosa 😊
Looking for more Breakfast Recipes:
- INSTANT OATS DOSA RECIPE
- MINI IDLI & PEARL ONION SAMBAR
- VEGETABLE UPMA RECIPE
- VEGETABLE DALIA / DALIA PULAO
Dibba Rotti/Minapa Rotti Recipe
Nutritional Value: 830 Calories / Serving Fat 78 cal Carbs 619 cal Protein 133 cal
- 2 ¾ Cup Rice Rava
- 1 Cup Urad Dal
- ¼ Tsp Fenugreek seeds
- Salt as per taste
- Oil for cooking
How to Make Dibba Rotti/Minapa Rotti ?
This is like a dosa or idli batter preparation, soak the urad dal for 4 to 5 hrs, Soak the Rice rava for 2 to 3 hrs.
Remove the water from the urad dal, Fenugreek seeds and grind them into the smooth paste. If you are doing it in mixie add cold water so the motor will not heat up and addition of water makes it easier.
Remove the water from rice rava by squeezing it and mix it in the urad dal batter and mix it thoroughly. Ferment the mixture for another 5 to 6hrs before preparing the dibba rotti.
Add salt as per taste into the batter.
Take a thick Kadai, heat up some oil, add mustard seeds, pour two to three ladles cover it and cook it for 6 to 8 minutes.
Once crust it formed on one side, flip it over to the other side and cook for another 3 to 4 minutes.
Once the its done both the sides, remove it on to a plate and cut into wedges like a pizza
Serve Dibba Rotti Recipe/ Andhra Minapa Rotti along with Ginger Chutney and savour your breakfast.