Dibba Roti (also called Minapa Roti) literally means “fat bread” (dibba = fat; roti = bread). It is a very popular breakfast in homes across Andhra Pradesh. The perfectly made Dibba Roti or Minapa Roti is plump; crispy on the outside and soft on the inside.
In my home, we use Idli batter to make Dibba Roti. You could also make separate Dibba Roti or Minapa Roti batter in the same manner as Idli batter but by using a rice and udad dal in the proportion of 2:3 and using the fresh batter immediately.
Either way the result is a yummy, crisp, plump Dibba Roti tastes awesome with Avakai.
Time: 20 minutes for each Dibba Roti
- Idli Batter – 2 Cups
- Oil – 3 tbsp
- Ensure that the idli batter has enough salt.
- Heat a small kadai or wok till it is warm.
- Add 1/2 tbsp oil.
- Turn the heat to low-medium.
- Swirl the oil around so that it coats the bottom half of the kadai.
- Ladle 2/3 cups of idli batter into the kadai.
- Cover and cook for about 8-10 minutes till the base of the dibba roti/minapa roti is golden brown.
- Flip the dibba roti over.
- Drizzle 1/2 tbsp oil around the edge.
- Cook on low-medium heat, till the flip side is also golden brown.
- Cut into quarters and serve hot with Avakai.
- Do not cover once you flip the dibba roti over. If you do, the side facing upwards tends to absorb moisture and become soft.
- Super Soft, White Idlis (Steamed Rice and Black Gram Dumplings) (aahaaramonline.com)
- White Rice Sponge Cake? No, that’s Dibba Rotti! (glutenfreesouthindian.wordpress.com)