This is a simple recipe which needs just a few ingredients and here I am sharing the recipe from my mom. Serve this minapa rotti with chutney or sambar.
About the recipe
I grew up eating Andhra dishes at home. And I love making them for my kids now. It is so satisfying watching them enjoy the foods from my childhood. Here is one such Andhra recipe that is now a family favorite (even my picky daughter loves it). Dibba rotte aka minapa rotti is a classic recipe that is very easy to make and a crowd pleaser. If you are wondering what is dibba rotti? The name literally translates to fat/ thick (dibba) bread (rotti). So, this is a South Indian style thick bread made with idli batter. There is no need for fermentation for this recipe. It is like a big crispy pan fried idli. This used be my ammamma (mom’s mom) speciality. She used to make big fluffy dibba roti in a round brass utensil aka ithadi ginne. I inherited one of those utensils and I cherish it very much. Once cooked in that round pan, the rotte almost looks like a cake, both in shape and texture. Which is why we call it Andhra cake. Serve with your favorite chutney or sambar or chutney podi. Here are the ingredients you need to make this dibba roti. So, To make the Andhra way, use urad dal and idli rava. You only need a handful of ingredients for this recipe:
Idli Batter ~ you can use your favorite idli recipe. I usually make it Andhra style with urad dal and idli rava. urad dal - either whole or split. I generally use whole urad since my mom uses the same. But you can make idli with split urad as well.idli rava - widely available in Indian groceries. Look for finely ground rava - this gives the best texture to the rotte. I love Laxmi brand idli rava.Cumin seeds Salt and oilOptional - soaked chana dal, grated ginger, green chilies
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make dibba roti: Start by soaking urad dal and rice, separately, in lots of water for about 4~6 hours. Drain the water from the urad dal and reserve about 2 cups of soaking water. Grind the lentils into soft and smooth paste by adding little water. Soak poha for 15~20 minutes and grind to a smooth paste. Add to the dal. Squeeze excess water from idli rava. Add to the dal batter and mix well with hand. Add cumin seeds and salt to the batter and mix well. It is time to make dibba rotte. In a deep round or flat bottom pan, heat 1 tablespoon oil on medium heat, add about 1~1½ cups* of batter. To evenly cook the inside, place a small spoon or a tiny plate in the batter and push it in. Cover and cook on medium-low flame for about 10~15 minutes or until the rotte is golden brown and crispy on the outside. Once ready, dibba rotte will move around the pan without sticking to the bottom. Check if the inside is cooked by using a knife and make sure that it comes out clean. You can skip cooking the second side if the top feels set and the inside is completely cooked. But if you want a crispy crust on both sides, then turn the rotte over and cook on the other side for another 5~8 minutes. Once done, turn off the heat and let it sit for a 5 minutes before removing from the pan. Repeat with the remaining batter. Remove from the pan, cut into wedges and serve with chutney, sambhar or pachadi.
Expert Tips
Feel free to use your favorite idli batter recipe. There is no need to ferment it, use it as soon as you grind the batter.If you grind in wet grinder, then add water in increments, about ¼ cup at a time to make a soft, fluffy and smooth batter.If using a blender, you might have to add more water for the blades to run. But DO NOT add too much water in the beginning itself. Add water in increments.The amount of batter per dibba rotte depends on the size of the pan used for making the rotte.Make sure that the pan that you use has a heavy bottom for even cooking.You can use a round pan as shown in the photos above or a flat bottom as well. The thickness of the rotte might be different based on the pan used.If you are using a deep pan, then place a small spoon or tiny plate in the center of the batter. This will help evenly cook the inside of the minapa roti. If you are using a shallow pan, this step is not necessary.You can skip cooking the second side if the top feels set and the inside is completely cooked.Leftover batter can be left out to ferment and then made into idli. Or you can refrigerate the batter in the fridge and make minapa rotti the next day.Any leftover dibba rotti can be stored in an airtight container in the fridge for up to 2 days. The crust might lose it’s crispiness but it will still taste good.
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Here are a few more Andhra recipes that you might like to try: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
