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.
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.