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Indian Vegetarian Recipes

dibba rotti recipe, how to make dibba rotti | minapa rotti

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dibba rotti with step by step pics. dibba rotti is a popular snack made in many homes in andhra pradesh. dibba rotti is also called as minapa rotti and is served as a breakfast snack. though dibba rotti can be also served as a brunch or an evening snack. i sometimes make dibba rotti for evening snack and serve with coconut chutney or ginger chutney or avakaya pickle.

dibba rotti, minapa rotti

what does dibba rotti mean ?

in telugu language the word ‘dibba’ means plump or fat or stout and ‘rotti’ means bread. thus literally dibba rotti means a bread which is plump, fat or stout. though it means a thick fat bread but the texture and taste is nowhere like a bread. it is more like a crisp, thick and spiced idli which we all like at home. you can even say that dibba rotti is a combination of soft idli and crispy dosa.

how is dibba rotti made ?

dibba rotti is primarily made from urad dal (husked split black gram) and rice.the rice is in the form of rava which is nothing but rice ground to fine granules. urad dal is ground first and the batter is mixed with soaked rice rava. some spices and herbs are added to this batter. a heavy shallow kadai is used to make dibba rotti. you can even use a shallow frying pan. oil is spread on the kadai and then the batter is added. which is then slow cooked to a perfect crispy golden exterior. later to be served with some onion chutney, ginger chutney or coconut chutney.

what about the taste and texture of dibba rotti?

dibba rotti batter is slow cooked on a low flame which makes the exterior crispy and golden. the inside texture is soft and similar to the texture of idli.

dibba rotti is cut in wedges and served. so you get to taste the outside crusty exterior and the soft fluffy texture inside. the taste is not like that of idli as there is no sourness in the batter (since the batter is not fermented), but similar to a rava idli made without spices. the crisp texture also adds to the taste. overall the texture and taste of dibba rotti is too good and you will keep asking for more. for the rice rava, you can use fine rice rava or even idli rava. i make dibba rotti with idli rava mostly as i always have it in my kitchen.

what is good about dibba rotti recipe

  • the best part of making dibba rotti is that no fermentation is required.
  • you just need to soak urad dal and rice rava. then grind only the urad dal to make a soft fluffy batter. mix soaked rice rava with urad dal batter. then proceed in making dibba rotti.
  • traditionally dibba rotti batter is not fermented. though if you want, you can keep the batter for 2 to 3 hours after grinding.
  • the key spice that you should not forget to add in dibba rotti is cumin seeds (jeera) as they help in digestion. apart from cumin seeds, you can make many variations by adding spices & herbs like green chillies, ginger, curry leaves, asafoetida (hing), coriander leaves, crushed black pepper and onions.
  • using the same cooking method, you can even use idli batter and make dibba rotti or minapa rotti.

since i make dibba rotti occasionally, i am sharing this recipe which will give you a nice crispy & crusty golden exterior on top and a soft texture inside similar to that of idli.

few more roti recipes you may like are:

Prep Time:4 hrs

Cook Time:1 hr 20 mins

Total Time:4 hrs 30 mins

dibba rotti or minapa rotti is a popular snack from andhra cuisine.  crusty, crispy from outside with soft texture from inside. dibba rotti is made from urad dal batter and rice rava or idli rava. no fermentation is required to make dibba rotti.

dibba rotti recipe

Course:breakfasts,brunch,snacks

Cuisine:andhra,south indian

Servings:4

Calories:362

INGREDIENTS FOR dibba rotti

(1 CUP = 250 ML)

for making batter

  • ½ cup urad dal – 125 grams (husked & split black gram)
  • 1 cup water – for soaking urad dal
  • ½ cup water – for grinding urad dal or add as required
  • ¾ cup rice rava or idli rava – 155 grams
  • 1.5 cups water – for soaking rice rava
  • 1 green chilli (hari mirch)
  • 1 teaspoon cumin seeds (jeera)
  • ½ teaspoon salt or add as required

for cooking dibba rotti

  • 4 to 6 tablespoons peanut oil or add as required – can also use any neutral flavored oil

HOW TO MAKE dibba rotti

soaking lentils and rice rava for dibba rotti

  • rinse urad dal a couple of times in water.

  • drain all the water and then soak urad dal in a bowl with 1 cup water for 3 to 4 hours.

  • take rice rava or idli rava in a large bowl. we will first rinse the rava.

  • add water till it floats a few centimetres on top of the rava layer. gently mix the rava with water. let this mixture rest for some seconds. gently discard the water from the top. do this method once or twice.

  • then add 1.5 cups water for soaking rice rava for 3 to 4 hours.

  • note: if you do not have rice rava, then soak ¾ cup rice in water for 3 to 4 hours. Drain all water. spread rice on a plate or tray for about an hour. then grind to a semi-fine texture of that of rice rava or idli rava.

  • later drain all the water from urad dal and add in a wet-grinder jar.

  • add ½ teaspoon chopped ginger and 1 green chilli (chopped).

making batter for dibba rotti

  • add ½ cup water in parts and grind to a smooth fluffy batter. i added ½ cup water for grinding urad dal but depending on the quality of urad dal, you will need less or more water.

  • take the entire urad dal batter in a large bowl or pan. keep aside.

  • take some portion of the rice rava mixture in your palms. press tightly and squeeze all the water from the idli rava. let the water get squeezed in the same bowl. do make sure that you squeeze the rice rava or idli rava very well.

  • add this squeezed portion of idli rava in the urad dal batter. repeat the above step and this way add the entire squeezed idli rava to the urad dal batter.

  • add 1 teaspoon cumin seeds and ½ teaspoon salt or add as required.

  • the batter consistency is like that of idli batter. in case the batter looks thin, then add some more rice rava which has been soaked in water and later squeezed of all the water.

making dibba rotti

  • take a heavy and thick bottomed kadai or frying pan. add 2 tablespoons peanut oil in the kadai. then spread the oil on the sides of kadai by tilting the kadai or with a spoon. let the oil become hot, but not sizzling hot.

  • do use a heavy iron kadai or a heavy pan with a solid base or else the dibba rotti can get burnt. peanut oil gives a good taste but you can use any other neutral flavored oil.

  • once the oil becomes hot, reduce the flame to its lowest. add 3 large ladles of the dibba rotti batter.

  • gently spread and even out the batter from the top with the back of a spoon.

  • cover the layer of dibba rotti. cook on a low flame.

  • cook till the base of the dibba rotti is crisp and golden. you can make this out by checking the edges from top. the edges will have a golden color.

  • then turn over the half-cooked dibba rotti gently with a spatula. in case the base has not become golden & crispy, then continue to cover and cook till it becomes golden.

  • now cook the second side. drizzle 1 to 2 teaspoons peanut oil on the sides. while cooking the second side, do not cover and cook.

  • cook till the second side is cooked properly and you see some golden spots. to check you can insert a toothpick or a fork or knife and they should not have any sticky or uncooked batter on them.

  • similar way make dibba rotti from the remaining batter. every time you make dibba rotti, add 1 to 2 tablespoons oil. if you see oil in the kadai or pan, then add 1 to 1.5 tablespoons oil.

  • remove dibba rotti from the pan. place on a chopping board. slice in wedges or squares and serve with onion chutney or ginger chutney or coconut chutney.

  • you can add curry leaves, crushed black pepper, asafoetida, onions and coriander leaves to the batter. traditionally made with cumin seeds only.
  • traditionally batter is not fermented. use directly or keep for 2 to 3 hours. do not ferment.
  • if possible use peanut oil for good taste.
  • batter consistency is thick like idli batter.
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soaking lentils and rice rava for dibba rotti

1. rinse ½ cup (125 grams) urad dal a couple of times in water. drain all the water and then soak urad dal in a bowl with 1 cup water for 3 to 4 hours.

soaking lentils and rice rava for dibba rotti

2. take ¾ cup rice rava or idli rava (155 grams) in a large bowl. we will first rinse the rava. add water till it floats a few centimetres on top of the rava layer. gently mix the rava with water. let this mixture rest for some seconds. gently discard the water from the top. do this method once or twice. then add 1.5 cups water for soaking rice rava for 3 to 4 hours.

note: if you do not have rice rava, then soak ¾ cup rice in water for 3 to 4 hours. Drain all water. spread rice on a plate or tray for about an hour. then grind to a semi-fine texture of that of rice rava or idli rava.

soaking lentils and rice rava for dibba rotti

3. later drain all the water from urad dal and add in a wet-grinder jar.

soaking lentils and rice rava for dibba rotti

4. add ½ teaspoon chopped ginger and 1 green chilli (chopped).

soaking lentils and rice rava for dibba rotti

making batter for dibba rotti

5. add ½ cup water in parts and grind to a smooth fluffy batter. i added ½ cup water for grinding urad dal but depending on the quality of urad dal, you will need less or more water.

making dibba rotti batter

6. take the entire urad dal batter in a large bowl or pan. keep aside.

7. take some portion of the rice rava mixture in your palms. press tightly and squeeze all the water from the idli rava. let the water get squeezed in the same bowl. do make sure that you squeeze the rice rava or idli rava very well.

making dibba rotti batter

8. add this squeezed portion of idli rava in the urad dal batter. repeat the above step and this way add the entire squeezed idli rava to the urad dal batter.

making dibba rotti batter

9. add 1 teaspoon cumin seeds and ½ teaspoon salt or add as required.

making dibba rotti batter

10. mix very well.

making dibba rotti batter

11. the batter consistency is like that of idli batter. in case the batter looks thin, then add some more rice rava which has been soaked in water and later squeezed of all the water.

making dibba rotti batter

making dibba rotti

12. take a heavy and thick bottomed kadai or frying pan. add 2 tablespoons peanut oil in the kadai. then spread the oil on the sides of kadai by tilting the kadai or with a spoon. let the oil become hot, but not sizzling hot. do use a heavy iron kadai or a heavy pan with a solid base or else the dibba rotti can get burnt. peanut oil gives a good taste but you can use any other neutral flavored oil.

making dibba rotti

13. once the oil becomes hot, reduce the flame to its lowest. add 3 large ladles of the dibba rotti batter.

making dibba rotti

14. gently spread and even out the batter from the top with back of a spoon.

making dibba rotti

15. cover the layer of dibba rotti. cook on a low flame.

making dibba rotti

16. cook till the base of the dibba rotti is crisp and golden. you can make this out by checking the edges from top. the edges will have a golden color. it takes approx 20 to 25 minutes for the rotti to get cooked completely. though timing will vary with the intensity of flame, size, thickness & heaviness of the kadai or pan.

making dibba rotti

17. then turn over the half-cooked dibba rotti gently with a spatula. in case the base has not become golden & crispy, then continue to cover and cook till it becomes golden.

making dibba rotti

18. now cook the second side. drizzle 1 to 2 teaspoons peanut oil on the sides. while cooking the second side, do not cover and cook.

making dibba rotti

19. cook till the second side is cooked properly and you see some golden spots. to check you can insert a toothpick or a fork or knife and they should not have any sticky or uncooked batter on them. similar way make dibba rotti from the remaining batter. every time you make dibba rotti, add 1 to 2 tablespoons oil. if you see oil in the kadai or pan, then add 1 to 1.5 tablespoons oil.

making dibba rotti

20. remove dibba rotti from a pan. place on a chopping board. slice in wedges or squares and serve dibba rotti with onion chutney or ginger chutney or tomato chutney or coconut chutney.

andhra dibba roti

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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