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Dibba Roti also called Minapa Roti is a dish from the state of Andhra Pradesh. It basically means fat bread. Dibba means Fat and Roti means Bread. Generally served for breakfast but can be equally enjoyed for your lunch or as a snack.
Dibba Rotti is a flatbread which is made using Idli Rava and urad dal. The roti is made in a thick kadai/wok and cooked on slow to medium. A perfectly made Dibba roti is crispy on the outside and soft on the inside.
It is completely vegan and gluten free snack or a breakfast dish which can be enjoyed by all ages.
I choose this Minapa Roti for one of my flatbread themes, as we like to have crispy pancakes or parathas at times. I make a similar crispy Vegetable Rava pancake which uses rava/semolina instead of rice and idli and loads of vegetables.
Dibba Roti Batter
As said it is generally made using Idli Rava and urad dal. However one can make this with Idli Dosa Batter too. The difference between the Dibba Roti batter and Idli Dosa Batter is that this Roti is made without fermenting the batter. So relatively quicker than uttapam where fermentation is required. Secondly, uttapams are a bit soft and not that thick. However many even ferment the Dibba Roti batter as they prefer the taste.
Traditionally the Rava is made at home and kept for instant use. And I believe this is and must be the practice followed in most telegu homes. The rice rinsed, soaked and drained. Dried completely and then grinded to rava texture. This can be stored in an airtight container and used as required.
The dal is rinsed and soaked for 3-4 hours. In another bowl add the Idli rava, rinse it well, drain the excess water and squeeze it. Let this soak for at least an hour. This is done so that the rava gets soft. The dal is then grinded, mixed in idli rava along with cumin, salt, green chillies and coriander. The batter is then poured in a kadai or a wok and cooked until done. This is generally served with Avakaya, a popular pickle from Andhra. I have served this with home made green tomato chutney. One can even serve this with coconut chutney or chutney of your choice.
I think my Dibba roti should have been more thick. But my wok was more wide. So best is to use a something which is a bit deep. Unfortunately with flat bottoms for vessels, here I cannot use anything else. Also I forgot to take a slice of the roti, but the roti was nice and soft from inside.
Sharing this as a part of my Thali’s featuring Indian flatbreads. As you all know we a group of bloggers are doing a month long BM featuring thalis and platters. In flatbread series, I have so far shared, Rajasthani Dal Baati Churma, Horse Gram Stuffed Paratha, Puran Poli , Rajasthani Tikkar Paratha. Last week I have shared Simple Everyday thali’s and you can check all my Thali’s here.
So here goes the recipe of Dibba Roti | Minapa Roti
Dibba Roti | Minapa Roti
- Mixer Grinder
- 1 Cup Rice Rava
- ½ Cup Urad Dal
- 2-3 green chillies
- 1 teaspoon cumin seeds
- 1 tablespoon chopped fresh coriander
- Oil as needed
- Wash and soak the urad dal for 4-5 hours
- Rinse and soak the Rice rava for 1 hour
- Grind the urad dal to a fine consistency.
- Add it in the Rice Rava, along with green chillies, salt, cumin seeds and fresh coriander.
- Give everything a nice mix.
- In a kadai or a wok, add in 2 tablespoon of oil.
- Pour into a ½ cup of batter, cover it.
- Let this cook on low heat for at least 8-10 minutes.
- Once the edges start turning brown, it is a good indication that is being cooked.
- Flip and cook on the other side again for 7-8 minutes or until done.
- Once done cut into wedges and serve with chutney or pickle.
- 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
- Dibba roti can be made using Idli Dosa batter too.
- The batter can be fermented and used too.
- The cook time mentioned as 20 minutes is for each Dibba Roti.
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