Dibba roti- Andhra Minapa Roti

Dibba roti or minapa roti is a traditional Andra breakfast or snack made with rice rava and urad dal batter. It is cross between crispy uthapam and soft idli which is super delicious. Vegan and gluten free.

This is an easy to make breakfast that tastes delicious with any pickle or chutney. Traditionally it is served with Andra avakaya or mango pickle but it tastes very good with allam pachadi, tomato onion chutney, peanut chutney, coconut chutney too.

It is made with unfermented or fresh Andra style idli batter made with rice rava. Read on to learn how to make dibba rotti with step by step photos, tips, tricks and variations. For more south Indian breakfast recipes please check rava upma, medu vada, crispy dosa, khara bath, akki roti recipes.

Here is a super easy, delicious, protein packed breakfast or snack you can make easily at home with just 6 simple ingredients. Andra minapa roti is a favorite at home and I often make it as it is very easy too. I made dibba rotti last week and thought of sharing it here with you all 🙂

If you have tasted this before you know how delicious it is with a super crispy crust with a fluffy soft texture. If this recipe is new to you, do read on and try it out, you will love it like we do 🙂

What Is Dibba Rotti?

Dibba roti is a classic Andhra pradesh breakfast made very commonly in south India. It is basically a crispy and soft bread made of urad dal and rice rava batter.

In Telugu dibba means plump or fat and roti means a bread. So dibba rotti literally means a plump or thick bread.

It is basically a combination of super soft idli and a crispy pan fried uthappam. The crust of this minapa roti is crispy, golden brown and super addictive and as you eat there is this very very soft and fluffy bread flavored with cumin seeds.

It is very very simple and easy to make recipe too with just 6 ingredients. All you need to take care of is the consistency of the batter, use the right pan and cook in low medium flame for the crust to turn crispy.

It tastes very delicious, not spicy at all and has an amazing cumin flavor. This is a super filling and wholesome breakfast. My mother often used to make this for breakfast.

Traditionally andhra dibba roti is made with homemade rice rava. Most of the south Indian homes make rice rava by rinsing, drying and pulsing raw rice until it resembles very fine crumbs or similar to sooji.

These days we do get very good quality rice rava in stores so those who are pressed for time can use it too. On the other hand if you fresh idli batter that cam also be used.

Usually I make dibba rotti recipe with two types of batter. Once is freshly made batter without fermentation and the other one is with fermented batter. Both taste very good.

Kids would love this andhra dibba rotti with any mildly spiced chutney .

Do try out this super addictive dibba roti recipe and enjoy. This recipe is wonderful as it is

quick and easy to make

can be made with less planning

delicious and flavorful

very addictive with crispy on the outside crust and soft texture

good with spicy pickles, chutneys for breakfast

vegan and gluten free

How To Make Dibba Roti Recipe

Soaking Rice Rava & Urad Dal For Batter

Pick and rinse 1 cup urad dal very well. Use fresh and new urad dal for this recipe just like for idli.

Add enough water to cover the lentils and set aside for 4 hours.

Take 2 cup rice rava in a large bowl.

Add 1/2 cup water and mix well with fingers. Set aside for 5 minutes. After 5 minutes, squeeze any excess water and set aside along with urad dal. No need to squeeze water vigorously.

Making Minapa Roti Batter

Now drain and excess water from the soaked urad dal and store it in a bowl. We will use this water to make batter for dibba roti.

Take the soaked urad dal in a mixer jar.

sprinkle the reserved water little by little and grind to a fluff smooth paste. The paste should be very thick and smooth, fluffy.

Now take the soaked rice rava. It will be very fluffy by now.

Add the urad dal paste to it.

Mix very well, do not add any water. We need the batter to be thick.

Add salt to taste and 2 teaspoon cumin seeds. You can also add 2 finely chopped green chillies.

Mix very well. This is the consistency of batter we are looking for.

Making Minapa rotti recipe

Heat a heavy cast iron pan or kadai with 3 tablespoons oil. Once the oil is hot pour about 3/4 cup batter in the kadai. You can add even more batter but oil should float atop, so add more oil if you want to add more batter.

Cover and cook in low flame for 10-12 minutes. After 10 minutes the edges will become crispy and golden.

Now slowly flip the minapa rotti and let the other side cook. See how the crust is crispy and golden. Cook for another 8-10 minutes until the side gets cooked well.

Slowly remove the cooked dibba rotti to a plate.

Cut into wedges and serve hot.

Expert Tips

Homemade rice rava– if you want to make rice rava at home please follow these steps.

Pick and rinse 3 cups rice thoroughly. Drain off most of the water but the rice should be slightly moist. Spread the rice on a clean cloth for 30 minutes. Take the dried rice in a mixer grinder jar and pulse until it resembles very very fine crumbs similar to semolina or sooji.

You can store this in clean airtight container for a month and use while making dibba roti, idli, dosa.

Grinding urad dal– Make sure you grind urad dal into a very fluffy thick paste. You will need less than 1/4 cup batter for gridning 1 cup urad dal. It should be very smooth and thick. If you soak the lentils well you can easily grind.

Consistency of batter– To make best dibba roti with perfect crispy crust, it is crucial to prepare the batter in right consistency. Do not add any extra water to the batter. Once you mix urad dal with rice rava, some water will be released and that is enough to mix up the batter.

Using right pan– To get the super crispy crust of dibba roti you need to use the right type of pan. Traditionally some homes use very very heavy brass kadai. I always use my cast iron pan for this and it does yield delicious dibba rotte with crispy crust.

Shortcut method to make dibba roti– Just use thick idli batter and make the rotti, fresh or fermented both works.

Frequently Asked Questions

Which oil is best for dibba roti?

Use peanut oil if possible. It has amazing flavor and tastes very good in fried indian food and roasts.

What else can I add in this recipe?

Traditionally minapa roti recipe is flavored only with cumin seeds. However you can add finely chopped green chilies, sesame seeds, crushed peppercorn, chopped onions or curry leaves in this batter for more flavor.

What Can I serve dibba roti with?

If you like spicy food serve it with Andhra avakaya or spicy mango pickle. I love this with tomato pickle, coriander chutney, mixed vegetables chutney, tomato chutney too.

Is this a vegan recipe?

Yes, naturally vegan and gluten free.

More breakfast recipes

Neer dosa

poori

kuzhi paniyaram

Are you making this recipe? I would love to see a snap of your creation too. Do snap a pic and share on Instagram with hashtag #cookclickndevou and please give a star rating ★ in the recipe card above. Follow us on Pinterest , Instagram, Facebook   for more recipes and ideas.

Recipe Card