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Dibba Rotti is a thick and crusty bread made using Rice Rava and Urad dal and generally served for breakfast or snack.

Dibba Roti | Minapa Roti

Dibba Roti is a thick and crusty bread made using Rice Rava and Urad dal and generally served for breakfast or snack.
5 from 3 votes
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Course: Breakfast, Snacks
Cuisine: Indian, South Indian
Keyword: Breakfast, Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Soaking Time: 4 hours
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 1 Cup Rice Rava
  • ½ Cup Urad Dal
  • 2-3 green chillies
  • 1 teaspoon cumin seeds
  • 1 tablespoon chopped fresh coriander
  • Oil as needed

Instructions

  • 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.
    Adding of cumin seeds, green chilli and coriander
  • Give everything a nice mix.
    Adding of cumin seeds, green chilli and coriander
  • In a kadai or a wok, add in 2 tablespoon of oil.
  • Pour into a ½ cup of batter, cover it.
    Pouring the batter in the kadai
  • 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.
    The bottom being cooked and ready to turn
  • Flip and cook on the other side again for 7-8 minutes or until done.
    Cooking the other side of Dibba Roti
  • Once done cut into wedges and serve with chutney or pickle.

Video

Notes

  • 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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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.