April 15, 2014

D for Dibba Rotti | Minapa Roti | Andhra Style Crispy Uttappam Recipe

Learn how to make Andhra style crispy rotti or 'dibba (fat) rotti' as we call in Telugu. It is one of the beloved breakfast recipes and I remember devouring it as a kid. It is so filling that with just two mini rottis (or one big one), you will not feel hungry until many many hours. 

Previously posted recipes in this A to Z Andhra Recipe blogging -

D for Dibba Rotti | Minapa Roti | Andhra Style Crispy Uttappam

Recipe Source: Amma
Makes around 5 to 6 mini dibba rottis

Download the recipe

The usual way of making this rotti is to use a big pan, pour a large amount of batter with a good 1 to 2 inch thickness (almost like a cake) and cook on a very low heat until the bottom is crispy. I intentionally made these as mini size as it is easy to eat individual portions, instead of one huge one. Save the brown, golden crust for the last as it is indeed the tastiest portion of the rotti. :-) Another version is to just use idli batter or substitute idli rava for rice rava in the below recipe. It varies in texture but not in taste. Enjoy!


1 cup urad dal 
2.5 cups rice rava (biyyapu rava)
2 tsp chana dal 
1 green chilli, finely chopped
1 tsp jeera
few curry leaves or coriander leaves


Soak urad dal and rice rava in separate containers for about 1 hour. Drain water. Grind urad dal into a smooth batter. Transfer into a large bowl and mix rice rava until it is thoroughly incorporated. Cover and leave overnight for fermenting.

Next day morning, add salt. Soak chana dal for about 1.5 to 2 hours.

Heat a tawa, add little oil and pour a ladle full of batter. (Don't spread like a dosa). Top with soaked chana dal, chopped green chilli, jeera and curry leaves/coriander leaves. Cover with a lid and cook on a low heat for about 5 to 6 mins, until the bottom turns golden brown. Turn and cook on the other side for about 2 to 3 minutes. Transfer to a plate and serve with any chutney.


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