Bethica's Kitchen Flavours: Dibba Roti

Dibba Roti is a very popular Andhra style breakfast prepared with urad dal & idli rava batter. It is also known as Minapa Roti. You can also use any leftover idli batter to prepare this yummy comfort food. It is crisp on the outside and soft inside. You can relish with any chutney and sambar for breakfast, brunch or as an evening snack. So check out a step by step pictorial recipe to prepare this quick & easy classic Andhra dish.

Dibba in the local Telugu lingo refers to thick and roti means bread. So it literally translates to thick bread. However, it is more or less a different version of idli or rather a fried idli, that is spiced with chopped onion, ginger, green chilies, cumin seeds, chopped curry leaves and coriander leaves.

The only difference is that, in this particular recipe, fermentation is not necessary if you are grinding fresh batter. I made small size ones. You can make bigger ones too, according to your preference. So to sum up, Dibba Roti is very healthy and yummy too, at the same time.

4 & 1/2 cups idli batter (makes 3 Dibba Roti)
1 onion, chopped
1 tsp. ginger, grated
1-2 green chilies, chopped
2 sprigs curry leaves, chopped
3 tbsp. coriander leaves, chopped
1/2 tsp. cumin seeds
1 tsp. toasted sesame seeds (opt)
6 tbsp. oil

Add all the ingredients (except oil) to the idli batter and mix well. For each Dibba Roti, heat 2 tbsp. oil in a non-stick kadai / wok / appam chatti.

Add 1 & 1/2 cups batter and cook, covered, on a very low flame for 4-5 minutes or till well browned & crisp on one side.

Flip it over and cook the other side too till done. Transfer to a serving plate and cut as desired. Serve hot with any chutney or sambar for a nice comfort breakfast.