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Dibba Rotti (దిబ్బ రొట్టి)

Dibba rotti

Dibba Rotti  (దిబ్బ రొట్టి , डिब्बा रोटी) Dibba rotti or minnapa rotti is a typical Andhra breakfast item . It is a combination of idli and dosa  which are usually prepared in a thick heavy bottomed deep vessel like Iron  vessels or skillets which gives a nice thick and evenly red crust . It has a soft porous idli kind of interior and crispy and crusty outer layer.

Regional Dish:  Andhra Pradesh

Cuisine Style: Andhra | Cooking Time 20  mins | Take it as such/ chutney/ pickle/sambar| Type Breakfast/snack | Shelf Life : 1 days

Appx. Nutritional values calculated for 1 serving ( 1 piece)

Calories (254.1Kcal), Carbohydrates (32 g), Protein (4.1 g), Fat (5.3g).


  • Urad Dal : 1 cup
  • Raw Rice : 2 cups
  • Cumin seeds : 2 tbs
  • Salt  : as per taste
  • Oil : for frying


  1. Soak urad dal and rice separately for 6 hrs or over night
  2. Grind urad dal in to smooth batter separately
  3. Grind soaked rice separately in to coarse batter
  4. Now blend them together with salt and cumin
  5. Heat a thin pan or skillet , put good amount of oil at the bottom and pour a good spoonful of the above batter and cook with a closed lid on medium heat  for 5 mins without disturbing and add some more oil for the crunchy crust.
  6. Now flip it to other side with out breaking and again add good amount of oil and fry to golden brown on this side too.
  7. Serve hot with any chutney
  8. Note : It should be prepared with fresh batter for crispy texture ., Split black gram dal or split with husk urad dal gives the best rotti

Variations : minnapa rotti ,with idli rava , with idli rice

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