Dibba rotti recipe | Andhra's minapa rotti recipe | Kudum recipe | pan Idli recipe
Dibba rotti recipe | Minapa rotti recipe | pan idli recipe with step-by-step photos, health benefits, and calorie chart.
Dibba rotti is a classic Andhra-style thick idli recipe. It is similar to a South Indian idli recipe. The idli batter is poured into a thick-bottomed Kadai/pan and slow-cooked until the outer layers become crispy and golden brown.
Minapa rotti is a simple and tasty dish. It's easy and quick to make within 15 minutes. For making this recipe, you can use homemade idli batter or store-bought idli batter.
This minapa rotti tastes just like idli but has a crusty outer layer. It is usually eaten for breakfast or as a snack. This appetizing dish pairs well with sambar, chutney, and pickle.
Dibba rotti is also known as minapa rotti. It is a popular recipe from Andhra Pradesh. In the Telugu language, Dibba means fat/stout/plump, and rotti means bread. And, minapappu means urad dal. I actually learned about this recipe from my mom, as she is from Andhra Pradesh but raised in Chennai.
My mom used to serve this rotti for me as an after-school evening snack. It is one of my favorite dishes, and I enjoy eating this over plain idli. The Dibba rotti is quite unique, the inner texture is similar to soft idli, and the exterior looks crispy golden brown dosa. The combination is simply amazing. It is a must-try recipe if you are an idli dosa lover.
Traditionally, the Dibba rotti batter is prepared by soaking urad dal and idli rava/rice rava. Then urad dal is grounded to make a soft fluffy batter and mix the urad dal batter and salt and soaked rice rava. Let it rest for 15 mins and proceed to make minappa rotti.
The batter is not fermented, but you can leave it outside for 3 to 4 hours after grinding it. Furthermore, you can add a tsp of cumin seeds, finely chopped green chilies, ginger, crushed pepper, onion, cilantro, hing in the batter.
However, I don't usually prepare the Dibba rotti batter at home. There is a shortcut method where we can use store-bought or homemade idli batter. This procedure is quite easy and works perfectly for minappa rotti. Alright, now let's get into the minappa rotti recipe!
Recipe name: Dibba rotti recipe | Andhra's minapa rotti recipe | pan Idli recipe
Serves - 1
Cuisine - Indian
Region - Andhra Pradesh
Course - Breakfast/Snack
Diet - Vegetarian/Vegan
Cook time - 15 minutes
Author - Pavithra
Dibba roti ingredients:
1. Idli batter - 3 to 4 ladle
2. Oil - 1 to 2 tbsp
Optional ingredients:
3. Cumin seeds - 1/4 tsp
4. Green chili - 1 small
5. Ginger - 1/4 tsp
6. Pepper powder - A pinch
7. Red onion - 2 tbsp
8. Cilantro - 1 tbsp
9. Hing/Asafoetida - A pinch
Tips:
1. You can use both homemade or store-bought idli batter. For this recipe, I used a store-bought idli batter.
2. The idli batter should be thick, and fermentation is not required.
3. I have used a small non-stick Kadai/pan. The iron or aluminum Kadai works as well, but you may have to use extra oil. Make sure the Kadai/pan is deep and thick-bottomed.
4. I like to use either sesame oil or coconut oil for Dibba rotti.
5. You can also make savory Dibba rotti by mixing the idli batter with cumin seeds, onion (check optional ingredients) instead of plain Dibba rotti.
How to make Andhra minapa rotti recipe:
1. Heat a tbsp of oil in a thick-bottomed Kadai. Keep the flame on medium for initial heating. (You can use more oil too).
2. Once it is hot, lower the flame to low and pour 3 to 4 ladleful of idli batter into the oil.
3. Pour the batter as per your thickness requirement. I like it medium size.
4. Let it slow cook over low flame. Keep the lid on immediately.
5. Open the lid after 8 minutes, and the edges appear crusty and golden brown.
6. Slowly flip the rotti using a spatula.
7. Pour a tsp of oil on the sides and let it cook for another 5 to 7 minutes or until it is done. (Do not cover it with a lid once the rotti is flipped as it loses the crispiness and becomes soggy).
8. You can insert a toothpick in the middle to check for doneness.
9. Flip it again if you like it more crispy, or else turn off the flame.
10. Dibba rotti is ready to be served along with sambar, chutney, gun powder, or pickle.
11. You can simply slice the Dibba rotti with a knife or pinch it with your finger and dip it in sambar/chutney. We had it with a spicy tomato onion chutney recipe. It was absolutely delicious!
How to make a Dibba rotti recipe with stepwise photos:
1. Heat a tbsp of oil in a thick-bottomed Kadai. Keep the flame on medium for initial heating. (You can use more oil too).
2. Once it is hot, lower the flame to low and pour 3 to 4 ladleful of idli batter into the oil.
3. Pour the batter as per your thickness requirement. I like it medium size.
4. Let it slow cook over low flame.
5. Keep the lid on immediately.
6. Open the lid after 8 minutes, and the edges appear crusty and golden brown. And slowly flip the rotti using a spatula.
7. Pour a tsp of oil on the sides and let it cook for another 5 to 7 minutes or until it is done. (Do not cover it with a lid once the rotti is flipped as it loses the crispiness and becomes soggy).
8. You can insert a toothpick in the middle to check for doneness.
9. Flip it again if you like it more crispy, or else turn off the flame.
10. Dibba rotti is ready to be served along with sambar, chutney, gun powder, or pickle.
11. You can simply slice the Dibba rotti with a knife, serve or pinch it with your finger, dip it in sambar/chutney, and eat them like idli. We had it with a spicy tomato onion chutney recipe. It was absolutely delicious!
Here, I have attached some south Indian chutneys and breakfast recipes for you to try. Clickable URL links are given below:
Health benefits of rice:
1. Supports bones, nerves, and muscles.
2. Improves colon health.
3. Lowers risk of heart disease.
4. Safe for people with celiac disease.
5. Provides quick energy.
6. Brown rice is a high-fiber whole grain that usually takes longer to cook than white rice.
7. Natural anti-inflammatory and gluten-free.
8. Improves nervous system health.
9. Can be used for skin care.
*(Health benefits are taken from Google and Wikipedia).
Health benefits of urad dal:
1. Urad dal is also known as Split Black Gram.
2. Rich in protein, fat, and carbohydrates.
3. Urad dal is one of the richest sources of proteins and vitamin B.
4. Beneficial for women, it is full of iron, folic acid, calcium, magnesium, and potassium, making this dal a perfect health package for pregnant women.
5. Aid in digestion, boost energy, improve skin health, and many others.
6. Urad dal is effective in healing piles and colic disorder and is a good liver stimulant.
7. Protects the heart.
8. Good for skin and hair.
Health benefits of sesame oil:
1. High Source of Unsaturated Fats.
2. Helps in Rheumatoid Arthritis.
3. Antioxidants to the Rescue.
4. Lowers Blood Pressure.
5. Great for the Skin.
6. Helps Fight Stress and Depression.
7. Oil Pulling for Oral Health.
8. Helps in detoxification of the skin.
9. It helps in treating premature greying of hair.
10. Sesame Oil acts as a natural anti-inflammatory agent
*(Health benefits are taken from Google and Wikipedia).
Dibba rotti calories:
Total calories - 254 kcal
Carbohydrates - 32 g
Total fat- 5 g
Protein- 4 g
(*Nutrition information is calculated using an ingredient database and should be considered an estimate).
Do try this Dibba rotti recipe | Andhra minapa rotti recipe | pan Idli recipe with idli batter. And, let me know how it turns up. Express your thoughts in the comment section below. I can't wait to hear from you!
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Learn how to make Dibba rotti recipe | Andhra minapa rotti recipe | pan Idli recipe with idli batter with step-by-step photos, Dibba rotti calories, health benefits of rice, oil, and urad dal.
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