Dibba Rotti is a specialty of Andhra Pradesh. It is served for breakfast, dinner or as a snack. It is very easy to make and tastes great. It is prepared with urad dal and rice rava, though you can also make this with idli batter. If you are bored of idli, dosa and uthappam, try this thick uthapam for a change. It is crusty and crispy on the outside and soft on the inside. Let see how to make dibba rotti with step wise pictures and video.
If you love Andhra Recipes, I am sure you will love their paruppu podi , Andhra pulihora
and gongura chutney. Check more Andhra Recipes.
Dibba Rotti is a very popular Andhra dish prepared with urad dal and idli rava. It can be served for breakfast or dinner or can be had as a snack.
- 1/2 cup Urad dal
- 1 1/4 cup Rice Rava
- Salt needed
- 1 inch Ginger
- 2 Green Chillies
- 1 tsp Cumin seeds
- 4 tbsp Oil
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Wash and soak urad dal for 6 hours.
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Soak rice rava for 6 hours.
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Grind urad dal to a smooth batter adding little water.
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Add the rice rava to the urad dal batter after squeezing out the water.
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Add salt and mix well. Let it ferment for 5 hours.
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Grind ginger, green chillies and cumin seed coarsely and mix it with the batter. You can make even plain dibba rotti without ginger, green chillies.
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Heat 4 tbsp of oil in a kadai. When the oil is hot, reduce the heat to low and add a bowlful of batter.
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Cook covered on low heat for 10 minutes.
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Once it starts leaving the sides of the kadai, flip it over to the other side.
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Cook for another 8-10 minutes.
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Once done, remove from pan. Cut it into wedges and serve hot with any chutney or sambar.
Recipe Video
How to make Dibba Rotti with pictures
Wash an soak urad dal for 6 hours. I have used whole urad dal without skin.
Soak idli sooji or rice rava separately for 6 hours. (you will get idli rava or rice rava in all grocery shops.)
After 6 hours
Grind urad dal to a smooth batter adding needed water. The batter should not be watery. Use ice water to grind, if you are using mixie to blend the urad dal.
Now add the rice rava to the urad dal batter after squeezing out all the water from the rice rava.
Add salt and mix well. Let it ferment for 5 hours. Though dibba rotti can be done without fermenting, I prefer to ferment for few hours, so that it will be soft.
After 5 hours
Grind ginger, green chillies (add more, if you prefer it spicy) and cumin seeds coarsely.
Mix it with the batter. Now the batter is ready.
Method
Heat 4 tbsp of oil in a kadai. I have used indolium kadai, as it will give a nice crust to the dibba rotti.
When the oil is hot, add a bowlful (or 5-6 ladles of batter) of batter.
Cook covered on low heat. It will take 10-12 minutes.
Once the bottom is cooked, you will find the sides leaving the pan.
Now flip it over to the other side and cook the other side for another 8-10 minutes.
Once done, remove from the kadai. Serve with any coconut chutney or tomato chutney. Enjoy as a breakfast or as a snack.
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Hi! The recipe asks to soak the rava and urad dal for 6 hours. And later the batter has to be left to ferment for 5 hours. Are those minimum soaking time? If I want to make the dibba rotti for breakfast, can I leave the bar to ferment overnight?
No issues, you can leave it to ferment overnight. Actually they make dibba rotti even without fermenting much, but I feel it tastes good and also soft with fermenting.
Shall I use Idli batter for making this Dibba Roti?
Stick to the recipe for best results.