Dibba Rotti Recipe | Andhra Minapa Rotti

Similar to rice dishes that type a significant a part of regional Indian delicacies, there are a lot of breads too, which might be simply as essential in several areas pan India. One such distinctive preparation of a South Indian type bread is the Dibba Rotti. Additionally, often known as Minapa Rotti, it’s a well-liked breakfast snack made in lots of households throughout Andhra Pradesh. The ingredient record just isn’t a lot however there’s a sure means that this bread will get made. This vegan recipe goes that will help you just do that.

What’s Dibba Rotti

In Telugu language, the phrase ‘dibba’ means ‘plump,’ ‘fats’ or ‘stout’ and ‘rotti’ is solely a ‘bread.’ Thus, in literal time period, Dibba Rotti means a bread which is plump, fats or stout. Though it means a thick bread however the texture and style is nowhere like an everyday bread.

Dibba Rotti is extra like a crisp, thick and spiced idli which all of us like at residence. You’ll be able to even say that it’s a mixture of a delicate idli and a crispy dosa.

Although, that is basically a breakfast dish in Andhra Pradesh, it may be served in brunch or as a night snack too. At my residence, the mixture of Minapa Rotti and coconut chutney, ginger chutney or Avakaya Pickle is a favourite.

Dibba Rotti is primarily made out of husked, cut up black gram or urad dal and rice. The rice is in a rava type, which is rice floor to tremendous granules.

The process begins by grinding the urad dal right into a batter first, after which mixing the soaked rice rava in it. Some spices and herbs are additionally added to this combination.

It’s best to make use of a heavy, shallow kadai to cook dinner the Dibba Rotti, though, a shallow frying pan may also be used. The kadai is smeared with oil after which the batter is unfold right into a neat spherical.

That is then slow-cooked to an ideal crisp golden exterior. Later, to be served with a chutney of your selection. Like, onion chutney, ginger chutney or coconut chutney.

Style & Texture of Dibba Rotti

Because the Dibba Rotti is slow-cooked on low warmth, this makes the outside good and crispy and golden. Nonetheless, the within texture is delicate and much like the feel of an idli. That is then reduce into wedges and served. So, you get to style the crusty exterior together with the delicate and fluffy inside.

The flavour of Dibba Rotti just isn’t like that of Idli, as there isn’t a sourness within the batter (because the batter just isn’t fermented). Nonetheless, the style is much like that of a rava idli made with out spices. The crispy texture additionally provides to the style.

Total, the feel and style of Dibba Rotti is so good that you’ll maintain asking for extra. For the rice rava, you should use tremendous rice rava and even idli rava. I normally make this Minapa Rotti with idli rava, as I at all times have it in my kitchen.

Extra on Dibba Rotti Recipe

Listed here are among the pointers that show that this recipe of Dibba Rotti is a rockstar:

• Historically, for making this rotti, no fermentation is required in its batter. Nonetheless, if you would like, you may maintain the batter for two to three hours after grinding.
• You simply have to soak urad dal and rice rava. Then, grind solely the urad dal to make a delicate fluffy batter. Combine soaked rice rava on this batter and proceed in making the Minapa Rotti.
• A very powerful spice that you will need to not neglect so as to add on this recipe of Dibba Rotti is cumin seeds (jeera), because it helps in digestion. Aside from this, you may make variations by including spices and herbs like inexperienced chilies, ginger, curry leaves, asafoetida (hing), coriander leaves, crushed black pepper and onions.
• With the identical technique, you may even use your common Idli Batter to make this Minapa Rotti.

Step-by-Step Information

How you can make Dibba Rotti

Soak Urad dal and Rice Rava

1. Rinse ½ cup (125 grams) urad dal a few instances in water. Drain all of the water after which soak urad dal in 1 cup water for 3 to 4 hours.

2. Take ¾ cup (155 grams) rice rava or idli rava in a big bowl. We are going to first rinse the rava. Add water until it floats a couple of centimetres on prime of the rava layer.

Gently combine the rava with water. Let this combination relaxation for some seconds. Gently, discard the water from the highest.

Do that technique a few times. Then, add 1.5 cups water for soaking rice rava for 3 to 4 hours.

Word: When you do not need rice rava, then soak ¾ cup rice in water for 3 to 4 hours. Drain all water. Unfold rice on a plate or tray for about an hour. Then, grind to a semi-fine texture of that of rice rava or idli rava.

Grind Urad Dal

3. Later, drain all of the water from urad dal and add in a grinder or a excessive pace blender.

4. Add ½ teaspoon chopped ginger and 1 chopped inexperienced chilli (½ teaspoon).

5. Add ½ cup water in components and grind to a easy fluffy batter. I added ½ cup water for grinding urad dal. However relying on the standard of urad dal, you have to much less or extra water.

6. Take the urad dal batter in a big bowl or pan. Preserve apart.

Make Dibba Rotti Batter

7. Take some portion of the rice rava combination in your palms. Press tightly and squeeze all of the water from the idli rava.

Let the water get squeezed in the identical bowl. Just be sure you squeeze the rice rava or idli rava very nicely.

8. Add this squeezed portion of idli rava within the urad dal batter. Repeat the above step and this fashion add your entire squeezed idli rava to the urad dal batter.

9. Add 1 teaspoon cumin seeds and ½ teaspoon salt or as required.

10. Combine very nicely.

11. The batter consistency is like that of idli batter. In case the batter appears to be like skinny, then add some extra rice rava which has been soaked in water and later squeezed of all of the water.

Make Dibba Rotti

12. Take a heavy and thick bottomed kadai or frying pan. Add 2 tablespoons peanut oil within the kadai. Then, unfold the oil on the perimeters of kadai by tilting the kadai or with a spoon.

Let the oil turn out to be scorching, however not scorching scorching. Do use a heavy iron kadai or a heavy pan with a stable base or else the rotti can get burnt. Peanut oil offers a very good style, however you should use every other impartial flavored oil.

13. As soon as the oil turns into scorching, cut back the warmth to the bottom. Add 3 giant ladles of the ready batter.

14. Gently unfold and even out the batter from the highest with the again of a spoon.

Prepare dinner Dibba Rotti

15. Cowl the layer of Dibba Rotti and cook dinner on low warmth.

16. Prepare dinner until the bottom of the rotti is crisp and golden. You can also make this out by checking the perimeters from prime.

The sides can have a golden coloration. It takes roughly 20 to 25 minutes for the rotti to get cooked utterly.

Although, timing will fluctuate with the depth of warmth, measurement, thickness and heaviness of the kadai or pan.

17. Then, flip over the half-cooked rotti gently with a spatula. In case the bottom has not turn out to be golden and crispy, then proceed to cowl and cook dinner until it turns into golden.

Now, cook dinner the second facet. Drizzle 1 to 2 teaspoons peanut oil on the perimeters. Whereas cooking the second facet, don’t cowl and cook dinner.

18. Prepare dinner until the second facet is cooked correctly and also you see some golden spots. To examine, you may insert a toothpick, fork or knife and these shouldn’t have any sticky or raw batter on them.

Related means, make extra Minapa Rottis from the remaining batter. Each time you make a rotti, add 1 to 2 tablespoons oil. When you see oil within the kadai or pan, then add 1 to 1.5 tablespoons oil.

19. Take away rotti from pan and place on a chopping board. Slice in wedges or squares and serve Dibba Rotti with onion chutney, ginger chutney, tomato chutney or coconut chutney.

Professional Ideas

1. Historically, a Dibba Rotti batter just isn’t fermented. Use instantly or if you would like, maintain for two to three hours. Don’t ferment.
2. When you don’t have rice rava, then soak ¾ cup rice in water for 3 to 4 hours. Unfold it on a plate or tray for about an hour. Then, grind to a semi-fine consistency and use.
3. Relying on the standard of urad dal, you’ll have to add much less or extra water. This urad dal batter must be easy and fluffy.
4. Be sure to make the ultimate batter of thick consistency, like that of idli batter. Whether it is skinny, then add some extra rice rava that has been soaked in water and later squeezed of all of the water.
5. You’ll be able to add curry leaves, crushed black pepper, asafoetida, onions and coriander leaves to the batter. Historically, it’s made with cumin seeds solely.
6. If doable, use peanut oil for a very good style. If not accessible, then you should use every other impartial flavored oil.
7. Be sure to make use of a heavy iron kadai or heavy pan with a stable base, or else the rotti can get burnt.
8. The time to cook dinner the Minapa Rotti will fluctuate with the depth of warmth, measurement, thickness and heaviness of the kadai or pan.

Please you should definitely fee the recipe within the recipe card or go away a remark beneath when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Dibba Rotti | Andhra Minapa Rotti

By Dassana Amit

Dibba Rotti or Minapa Rotti is a well-liked snack from Andhra delicacies.  Crusty, crispy from exterior with delicate texture from inside. Dibba Rotti is made out of urad dal batter and rice rava or idli rava. No fermentation is required to make this recipe. 

Prep Time 4 hrs

Prepare dinner Time 1 hr 20 minutes

Whole Time 4 hrs 30 minutes

Prepare dinner ModeStop your display screen from going darkish whereas making the recipe

Soaking lentils and rice rava

• Rinse urad dal a few instances in water. 

• Drain all of the water after which soak urad dal in a bowl with 1 cup water for 3 to 4 hours. 

• Take rice rava or idli rava in a big bowl. We are going to first rinse the rava. 
  

• Add water until it floats a couple of centimetres on prime of the rava layer. Gently combine the rava with water. Let this combination relaxation for some seconds. Gently discard the water from the highest. Do that technique a few times. 

• Then add 1.5 cups water for soaking rice rava for 3 to 4 hours.

• Later drain all of the water from urad dal and add in a grinder or a excessive pace blender.

• Add chopped ginger and chillies.

Making batter

• Add ½ cup water in components and grind to a easy and fluffy batter. Relying on the standard of urad dal, you may add much less or extra water to grind. 

• Switch your entire urad dal batter in a big bowl or pan. Preserve apart. 

• Take some portion of the rice rava combination in your palms. Press tightly and squeeze all of the water from the idli rava. Let the water get squeezed in the identical bowl. Do just remember to squeeze the rice rava or idli rava very nicely.

• Add this squeezed portion of idli rava within the urad dal batter. Repeat the above step and this fashion add your entire squeezed idli rava to the urad dal batter.
  

• Add cumin seeds and salt or add as required. 

• Combine very nicely.

• The batter consistency is like that of idli batter. In case the batter appears to be like skinny, then add some extra rice rava which has been soaked in water and later squeezed of all of the water. 
  

Making dibba rotti

• Take a heavy and thick bottomed kadai or frying pan. Add 2 tablespoons peanut oil within the kadai.

• Then unfold the oil on the perimeters of kadai by tilting the kadai or with a spoon. Let the oil turn out to be scorching, however not scorching scorching.

• As soon as the oil turns into scorching, cut back the warmth to its lowest. Add 3 giant ladles of the dibba rotti batter.

• Gently unfold and even out the batter from the highest with the again of a spoon.

• Cowl the layer of dibba rotti. Prepare dinner on a low warmth.

• Prepare dinner until the bottom of the dibba rotti is crisp and golden. You can also make this out by checking the perimeters from prime. The sides can have a golden coloration. 

• Then flip over the half-cooked dibba rotti gently with a spatula. In case the bottom has not turn out to be golden & crispy, then proceed to cowl and cook dinner until it turns into golden.
  

• Now cook dinner the second facet. Drizzle 1 to 2 teaspoons peanut oil on the perimeters. Whereas cooking the second facet, don’t cowl and cook dinner.
  

• Prepare dinner until the second facet is cooked correctly and also you see some golden spots. To examine you may insert a toothpick or a fork or knife they usually shouldn’t have any sticky or raw batter on them. 

• Related means make dibba rotti from the remaining batter. Each time you make dibba rotti, add 1 to 2 tablespoons oil. When you see oil within the kadai or pan, then add 1 to 1.5 tablespoons oil. 

• Take away from the pan. Place on a chopping board. Slice in wedges or squares and serve with onion chutney or ginger chutney or coconut chutney. 

• You’ll be able to add curry leaves, crushed black pepper, asafoetida, onions and coriander leaves to the batter. Historically made with cumin seeds solely.
• Historically batter just isn’t fermented. Use instantly or maintain for two to three hours. Don’t ferment.
• If doable use peanut oil for good style. But you may choose to make use of every other impartial flavored oil should you do not need peanut oil.
• Batter consistency is thick like idli batter.
• When you do not need rice rava, then soak ¾ cup rice in water for 3 to 4 hours. Drain all water. Unfold rice on a plate or tray for about an hour. Then grind to a semi-fine texture of that of rice rava or idli rava.
• Do use a heavy iron kadai or a heavy pan with a stable base or else the dibba rotti can get burnt. 
• The recipe will be scaled to make for much less or extra parts.

Diet Info

Dibba Rotti | Andhra Minapa Rotti

Quantity Per Serving

Energy 331 Energy from Fats 135

% Day by day Worth*

Fats 15g23%

Saturated Fats 2g13%

Polyunsaturated Fats 5g

Monounsaturated Fats 7g

Sodium 341mg15%

Potassium 49mg1%

Carbohydrates 41g14%

Fiber 6g25%

Sugar 0.4g0%

Protein 9g18%

Vitamin A 8IU0%

Vitamin B1 (Thiamine) 0.03mg2%

Vitamin B2 (Riboflavin) 0.02mg1%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.1mg5%

Vitamin C 2mg2%

Vitamin E 2mg13%

Vitamin Okay 0.2µg0%

Calcium 35mg4%

Vitamin B9 (Folate) 3µg1%

Iron 3mg17%

Magnesium 12mg3%

Phosphorus 42mg4%

Zinc 0.4mg3%

* P.c Day by day Values are primarily based on a 2000 calorie weight loss plan.

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This Dibba Rotti recipe from the archives first revealed in March 2019 has been up to date and republished on February 2023.