Dibba Rotti (Easy Version with Idli Batter)

There are days when you just want a hearty breakfast or snack that is easy to make, and on those days my go-to dish is this Dibba Rotti made with idli batter.

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Dibba Rotti (also called Minapa Rotti) literally means “fat bread” (dibba = fat; rotti = bread) in Telugu. A popular breakfast or snack in homes across Andhra Pradesh, this simple yet hearty dish is just designed to make the eater happy. Crunchy on the outside and soft on the inside, all this classic Andhra snack needs as accompaniment is some Avakai (Andhra Mango Pickle) and/or curd. 

Do try this gluten-free, vegan recipe and I am sure it will become a staple in your home as it is in mine.

The traditional Dibba Rotti is made with freshly ground rice and udad dal batter (2 portions udad dal to 3 portions rice). However, you can just as well make it with idli batter and that is what I have done in this recipe.

Tips to Make the Perfect Dibba Rotti

• The trick to attaining the perfect texture is to cook on low flame. This helps in forming an even crust that is golden brown, crispy and absolutely worth waiting for.
• Use a small, concave kadai because that will give you just the right shape.
• Do not stint on the oil.
• Do not cover the kadai after flipping the Dibba Rotti over. If you do the condensation will soften the crisp crust that has formed. Half the fun of eating Dibba Rotti lies in enjoying the crust.
• It takes time to make this snack because you have to cook it on low to medium flame to ensure it cooks thoroughly and you get the perfect crust. Do invest the time and you will enjoy the results. Cooking it on high flame would mean that the crust will form but the insides remain uncooked. Worse still it will burn from the outside.

I first posted this recipe in October 2013 and am now updating it. How time flies!

If you like hearty and filling snacks, do try my recipes for:

• Moong Dal Paniyaram | Pesarattu Paddu | Pachai Payaru Paniyaram
• Undi | Oondi | Pundi Gatti: Steamed Seasoned Rice Rava Dumplings
• Maddur Vada: A Delicious Tea-Time Snack from Karnataka
• Jowar Methi Muthiya: Low Calorie, Gluten-Free Snack

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How to Make Dibba Rotti or Minapa Rotti with Idli Batter

1. If your idli batter is thick, add just a little bit of water till the batter slides off a spoon easily. Do not make it pouring consistency.
2. Over low flame, heat a small concave kadai or wok till it is warm. If the kadai is too hot, the idli batter will stick to it and you will have a lumpy snack on your hands. 
3. Add 2 tsp oil to the kadai.
4. Swirl the oil around so that it coats the bottom half of the kadai.
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5. Ladle 1/2 cup idli batter into the kadai.
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6. Cover and cook for about 8-10 minutes till the base of the dibba roti/minapa roti is golden brown. When you lift the lid, the top layer of the Dibba Rotti should be cooked and the edges should just be turning brown. 
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7. Using a sharp, flat spatula, gently loosen the rotti from the kadai and flip it over.
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8. Drizzle 1/2 tsp oil around the edges. I did not do this.
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9. Cook on low-medium heat, till the flip side is also golden brown. Do not cover because then the crisp upper side will become soft.
10. Serve immediately with Avakai or cold dahi.

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Recipe for Dibba Rotti

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Dibba Rotti: Easy Version with Idli Batter

Aruna

Dibba Rotti literally means fat bread in Telugu. Comfort food at its best, this simple snack is crispy on the outside and soft on ths inside. It makes for a filling meal and just needs some mango pickle and/or dahi as accompaniment. This recipe for Dibba Rotti uses idli batter and is a quick-n-easy version of this traditional Andhra dish.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Course Breakfast, Brunch, Snack

Cuisine Andhra, Gluten Free, Indian, Vegan, Vegetarian

Servings 4 People

Equipment

• Wok with Cover
• Flat Spatula

Ingredients

  

1x2x3x

• 2 Cups Idli Batter
• 4 tbsp Oil

Instructions

 

• Over low flame, heat a small concave kadai or wok till it is warm.
• Add 2 tsp oil to the kadai.
• Swirl the oil around so that it coats the bottom half of the kadai.
• Ladle 1/2 cup 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. When you lift the lid, the top layer of the Dibba Rotti should be cooked and the edges should just be turning brown.
• Using a sharp, flat spatula, gently loosen the rotti from the kadai and flip it over.
• Drizzle 1/2 tsp oil around the edges.
• Cook on low-medium heat, till the flip side is also golden brown. Do not cover because then the crisp upper side will become soft.
• Serve immediately with Avakai or cold dahi.

Keyword Dibba Rotti, Gluten Free, Minapa Rotti

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!