Dibba Rotti

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Cooks in: 30 Minutes Serves: 4 People

Dibba Rotti or Minappa Rotti is a traditional Andhra dish best suited for breakfast or dinner. This is neither a dosa nor idli! Rice grits are mixed with urad dal batter and just before making, spices are added  and often served with some chutney. Curved pan/ilupachatti is used for making this. I used an aluminium chatti and replaced rice with Kodo Millet for this recipe and got perfect crispy and soft dibba rotis!


Spices and Others:
  • 1 Tsp Jeera
  • 1 Tbsp Grated Ginger
  • 2 Finely Chopped Green Chillies
  • 10 Chopped Curry Leaves
  • 1 finely chopped onion
  • 1 Cup finely chopped coriander leaves


  1. Wash and soak millet, dal and poha separately for 2 hours.
  2. Using a blender first grind the dal till fluffy.
  3. Grind the millet with just 2 tbsp of water to fine rava consistency.
  4. Grind poha finely. Mix everything. Let the batter be thick.
  5. Add salt and ferment for 6 to 8 hours or overnight.
  6. Heat the curved pan/ilupachatti.
  7. Mix spices and other things to the batter.
  8. Pour a tbsp of oil. Pour 3 to 4 ladle of batter. Cover with a lid and cook on low heat for 10 minutes. Cook till you get a crust base.
  9. Carefully flip and cook the other side for another 6 to 8 minutes or till the batter is cooked well from inside. No need to cover after flipping the side.
  10. A toothpick test may also be done to make sure that it is well cooked.
  11. Serve with sambar/chutney.


  • The cooking time may vary depending on the thickness of the rotti.
  • Can add grated carrots/fresh fenugreek leaves/spinach/cabbage/grated coconut for different flavours.

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  1. Andhra dibba roti with andhra red chilli thokku.

    Made this dibba roti today morng for breakfast. Tastes awsome crispy dunno what more words to use to describe the taste. A must do and try.

      1. Hi Raji,
        Happy to see your dibba rotti! As you said, it is quite filling and very tasty! Thanks for sharing the picture.

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