How long does Dibba Rotti take?

34 minutes from start to finish. That is 10 minutes of preparation and 24 minutes of cooking.

How many people does Dibba Rotti serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Dibba Rotti vegetarian?

Yes. No meat, no fish and no egg.

Is Dibba Rotti spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Dibba Rotti?

500 grams Idli Dosa Batter, 10 grams Ginger, 15 grams Green Chilli, 4 grams Curry leaves, 1 Onion, 60 ml Oil, and a few more listed on this page.

Do I need a pressure cooker for Dibba Rotti?

No, it is cooked in an open pot.

How many calories are in Dibba Rotti?

About 367 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Dibba RottiCook

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Dibba Rotti

Name: Dibba Rotti
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 servings
Cuisine: Indian, Andhra
Ingredients: 1 Onion, Finely Chopped; 10 grams Ginger, Finely Chopped; 15 grams Green Chilli, Finely Chopped; 4 grams Curry leaves, Chopped; 500 grams Idli Dosa Batter, For Mixing; 1 tsp Cumin; ½ tsp Salt; 60 ml Oil; 1 tsp Oil

34 min
medium
Serves 4

Prep 10 min · Cook 24 min

Start cooking

7 steps, one at a time. Big words for every step, and a timer where a step waits.

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Also known as dibba roti, minapa rotti, minapattu · Veg · Tiffin

Tiffin Vegan Gluten-free Dairy-free

Dibba rotti is a thick Andhra breakfast rotti of idli dosa batter with onion and green chilli, cooked in a kadai. Medium-spicy, serves 4, about 35 minutes.

Good for: Party, Rainy Day

Ingredients

9 items

4 people

Onion, Finely Chopped1
Ginger, Finely Chopped10 grams
Green Chilli, Finely Chopped15 grams
Curry leaves, Chopped4 grams
Idli Dosa Batter, For MixingSee how to make it500 grams
Cumin1 tsp
Salt½ tsp
Oil60 ml
Oil1 tsp

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	367kcal	1468kcal
Protein	6.9g	28g
Carbohydrate	44g	176g
Fat	18g	71g
Fibre	3.2g	13g
Sugar	1.3g	5.2g

Cookd masalas for idli dosa batter

Method

1
Peel the onion and ginger. Wash the green chillies and curry leaves. Finely chop them all.
OnionGingerGreen ChilliCurry leaves
2
Mix the Idli Dosa Batter gently in a bowl. Add the onion, green chilli, ginger, curry leaves, cumin and salt. The batter should be thick but pourable.
Idli Dosa BatterCuminSalt
3
Heat 60 ml oil in a heavy kadai over medium flame for 2 minutes until it is hot. Spread the oil over the base and sides of the kadai.
Oil
4
Pour all the batter into the hot kadai and spread it into an even layer about 2 cm thick. Make 4 to 5 small holes with the back of a spoon and pour 1 tsp oil into them.
Oil
5
Cover and cook on low flame for 10 to 12 minutes. The base should be golden and the top should look set, with no wet batter in the centre.
6
Loosen the edges with a spatula and turn the rotti. Cook uncovered on low flame for 8 to 10 minutes until the second side is golden and the centre is cooked through.
7
Remove the rotti and rest it for 2 minutes. Cut it into pieces and serve hot.

Before you start

How long does Dibba Rotti take?: 34 minutes from start to finish. That is 10 minutes of preparation and 24 minutes of cooking.
How many people does Dibba Rotti serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Dibba Rotti vegetarian?: Yes. No meat, no fish and no egg.
Is Dibba Rotti spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Dibba Rotti?: 500 grams Idli Dosa Batter, 10 grams Ginger, 15 grams Green Chilli, 4 grams Curry leaves, 1 Onion, 60 ml Oil, and a few more listed on this page.
Do I need a pressure cooker for Dibba Rotti?: No, it is cooked in an open pot.
How many calories are in Dibba Rotti?: About 367 a serving. The full nutrition table is on this page, per serving and for the whole batch.

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