Andhra Minapa Dibba Rotti is a traditional savoury pancake from Andhra Pradesh, celebrated in South Indian cuisine for its crispy golden crust and pillowy soft interior. Made with ground urad dal and rice rava, and spiced with green chillies, ginger, and cumin, this wholesome snack is cooked in a kadai with ample oil until crunchy on the outside yet fluffy within. Among the many types of roti found across India, Dibba Rotti stands out for its unique texture and method.
Ingredients
UNITSIngredients
For Urad Dal Batter:
1 cupUrad dal
1/4 tspFenugreek seeds
1/4 cup Water
For Rice Rava
2 1/2 cupsRice rava (idli rava)
3 cupsWater
Other Ingredients:
2Green chillies
1 inch pieceGinger
1 tspCumin seeds
2 tspSalt
1/4 cup Oil
Follow
Directions
Description - Step 1
Soak Urad Dal And Rice Rava
Rinse the urad dal and fenugreek seeds well. Soak them in water for 3 hours. In a separate bowl, soak the rice rava in 3 cups of water for 3 hours as well.
Description - Step 2
Grind Urad Dal Batter
Drain the soaked urad dal and fenugreek seeds. Grind them in a mixer with 1/4 cup fresh water until you get a smooth, thick batter. Transfer to a large mixing bowl.
Description - Step 3
Mix Rice Rava Into Batter
Drain the excess water from the soaked rice rava. Add the rice rava to the urad dal batter and mix thoroughly. The batter should be thick yet of pouring consistency.
Description - Step 4
Add Spices And Seasonings
Grind the green chillies, ginger and cumin seeds together (without adding water) to a coarse paste. Mix this paste into the batter along with salt. Combine everything evenly.
Description - Step 5
Cook Dibba Rotti
Heat a heavy kadai or non-stick pan. Add 2 tbsp oil and let it heat up. Pour 3-4 ladlefuls of the batter into the centre of the kadai. Do not spread it. Cover with a tight-fitting lid and cook on low heat for 8-10 minutes, until the base turns golden and crisp.
Description - Step 6
Flip And Cook The Other Side
Gently loosen the dibba rotti and flip it over. Drizzle 1 tsp oil around the edges. Cover and cook for another 2-3 minutes until the other side is also golden.
Description - Step 7
Serve Hot
Transfer the hot Minapa Dibba Rotti onto a plate. Cut into wedges or serve whole with coconut chutney, allam pachadi or any chutney of your choice.
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