Dibba Rotti

Dibba rotti or minapa rotti is a fat Indian bread is made from urad dal or black gram and rice rawa or cracked raw rice or suji made from rice.  The basic dibba rotti is soft inside and crispy from outside. It will have thick crispy bottom layer which is all time favourite of kids. 
Dibba rotti is usually made in deep and thick bottomed vessel preferably Iron or Indalium pans. In olden days it was made on the charcoal barbecue or ‘boggula kumpati’ as it is called in Telugu. They use ‘kanchu’ or brass vessel to make the dibba rotti and cover it with some burning charcoal to cook it completely. Really that dibba rotti was really very tasty and soft inside and crisp outside. Making it is very easy but takes a little longer time to cook.
We can use store bought rice rawa.  If we do not get it we can make it by grinding the rice coarsely.


Urad Dal/Black Gram – 1 cup
Rice rawa/Cracked Raw Rice – 1 or 11/2 cup
Salt – to taste
Oil – 5 to 7 tbsp


Soak urad dal for three hours.
Grind it to a fine paste. Add rice rawa and salt to it. Mix well.
Leave it for 15 to 30 minutes. But do not ferment it. If you reside in a warm weather make it immediately
Heat oil in a thick bottomed vessel or we can use pressure pan also.
Pour the batter to 2 to 21/2 inches thickness. 
Put one small katori or  a cup in the middle of the batter in the vessel. This will allow the batter to cook completely.
*of course the small cup should be heat resistance.
Simmer the stove and cover it and allow this to cook. This will take at least 30 to 45minutes time to cook completely. Once the rotti leaves the bottom remove the cover and cook. For checking whether it is cooked completely pierce a knife or spatula in the middle of it.
If it comes out clean, consider it that the rotti is cooked completely.  

Make it into four or six pieces.
Serve it with Peanut Chutney, Coconut Chutney and Mango Pickle or Avakaya.


  1. Do we need to close the pan with lid while cooking? I have one more doubt about the time required to set aside the batter for fermentation

    1. We have to close the pan for at least 30 to 35 minutes. We should not ferment the batter at all.

  2. minapa rotte thene lo gani ullikaaram tho gani super ga untundi :)

  3. Meeru chepinatte olden days lo nippu plate meeda vesi bake chesevaru. I ate this rotte in my grand mothers house. Pindi lo soak chesina channaga pappu kuda vesevaru. It's really yummy...
    I read so many recipes about making of dibba rotte.But yours is perfect traditional recipe.
    BTW..can we bake this rotte, using a stove top cake cooker?

    1. Thank you Padmini for the comment. Coming to your query,actually I do not have cake cooker, but I think, you can try with if you have one. But the bottom should be thick.


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