Dibba Rotti Recipe | How to make Dibba Rotti | Dibba Rotti Andhra Style - E.A.T. easyvegrecipes

Dibba Rotti Recipe | How to make Dibba Rotti | Dibba Rotti Andhra Style

Hi friends, Thanks you all for visiting my blog. Today's recipe is Dibba rotti. It is a typical Andhra dibba rotti recipe. Dibba rotti or minapa rotti is a fat bread is made from urad dal or black gram and rice rawa. 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. Some people make dibba rotti with idli batter. We have to use rice rava to get a soft and grainy texture. < br /> We get rice rava in the grocery stores, or we can prepare it at home also. We can make different recipes with rice rava. The measurements give would get dibba rotti for 8 people, so you can adjust the quantities according to the number of people consuming it.
Dibba Rotti

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Dibba Rotti

Dibba Rotti -- A traditional South Indian dinner recipe

  • 2 Cups Urad Dal
  • 4 Cups Rice Rava
  • Salt to Taste
  • 1/2 Cup Oil
  1. Soak urad dal and rice rava separately for 3 to 4 hours.
  2. After four hours of soaking, grind the urad dal into a smooth batter.
  3. This may take 30 to 45 minutes time.
  4. Once it is grinded to smooth batter.
  5. Drain excess water from the rice rava.
  6. Add the rice rava to the urad dal batter.
  7. Mix it well and add salt.
  8. Mix it well again.
  9. Heat oil in thick bottom vessel or pressure cooker.
  10. We should heat the oil till the fumes come out.
  11. Pour the batter.
  12. Place a small bowl in the middle of the batter.
  13. This would make dibba rotti to cook completely, in the middle also.
  14. Remove the gasket of the cooker lid. Reverse the the lid and cover.
  15. Cook for 1 hour to 2 hours.
  16. Cooking depends on the quantity of the dibba rotti batter we pour in.
  17. For me it took 2 hours to cook.
  18. We have to cook on the small burner and in the low flame only.
  19. Then only the dibba rotti gets cooked completely.
  20. Once we pierce a knife or spatula, it should come out clean. Then only we should consider it is done completley.
  21. Once done, switch off the flame and remove the lid and let it cool for 5 minutes.
  22. Place a serving plate or a lide to cover the vessel and reverse it.
  23. If the dibba rotti cooked completley it would comes out completely without any breaks.
  24. Serve Dibba rotti hot or warm, with any spicy chutneys of our choice, I prefer it with Mango Pickle.


  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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