Dibba Rotti (Minapa Rotti) Recipe: A Delightful Pan-Cooked Rice Cake
Description:
Dibba Rotti, also known as Minapa Rotti, is a cherished breakfast recipe from the heart of Andhra Pradesh, India. A simple yet flavorful dish, it features a unique rice and urad dal batter that’s cooked on a flat pan, resulting in a crisp, golden-brown crust on top. Often enjoyed during mornings or festive occasions, Dibba Rotti is best served with tangy coconut chutney or a side of Nuggekai Kharbyaali (a unique vegetable-based chutney). This South Indian breakfast is nutritious, satisfying, and packed with protein, making it a wholesome way to kickstart the day.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice rava | 1 cup |
| White Urad Dal (Whole) | 1/2 cup |
| Cumin seeds (Jeera) | 1 tablespoon |
| Salt | To taste |
| Oil | For cooking |
Preparation Time:
Prep Time: 4 hours (for soaking the urad dal)
Cook Time: 30 minutes
Instructions:
Step 1: Soak the Urad Dal
Start by soaking the urad dal in water for at least 4 hours. This allows the dal to soften and helps in grinding it to a smooth, thick batter. Make sure the dal is well soaked to achieve a creamy consistency.
Step 2: Grind the Batter
After soaking, drain the water and transfer the urad dal into a wet grinder or a food processor. Add a little water as needed and grind until the mixture forms a thick, smooth batter. The texture should resemble that of a batter used for dosa—thick and not too runny.
Step 3: Combine with Rice Rava
In a mixing bowl, combine the ground urad dal batter with rice rava. Add the cumin seeds and salt, adjusting the amount to your taste. Mix everything thoroughly to form a uniform batter. The consistency should be thick, similar to a dosa batter.
Step 4: Heat the Pan
Next, heat a flat-bottomed pan or a cast-iron skillet over medium heat. Once the pan is hot, add around 4 tablespoons of oil and allow it to heat up. The oil should shimmer, indicating that it is ready for cooking.
Step 5: Cook the Dibba Rotti
Carefully pour the entire batter onto the pan, spreading it evenly to form a thick layer. Lower the heat to medium-low, cover the pan with a lid, and cook the rotti for about 15 minutes. The goal is to cook the batter slowly, allowing the bottom to form a beautiful, golden-brown crust.
Step 6: Flip and Cook the Other Side
Once the top has firmed up and the bottom is golden and crisp, carefully flip the Dibba Rotti over. Cook the other side for an additional 5 minutes until it achieves a similar golden-brown color and a slight crispness.
Step 7: Serve and Enjoy
Once cooked, remove the Dibba Rotti from the pan and cut it into slices. Serve hot with South Indian Coconut Chutney or Nuggekai Kharbyaali for a truly authentic and delicious breakfast experience.
Tips for the Perfect Dibba Rotti:
- Consistency of Batter: Ensure that the batter is thick. It should easily spread on the pan without running. If the batter is too thin, add a little more rice rava to adjust the thickness.
- Golden Crust: The hallmark of a great Dibba Rotti is the crispy golden crust. Keep the heat low while cooking the batter to allow it to crisp up evenly without burning.
- Serving Variations: Dibba Rotti pairs wonderfully with tangy chutneys like coconut chutney or even spicy Nuggekai Kharbyaali (a special type of chutney made with raw vegetables and spices).
Nutritional Information (per serving, approx. 1 slice):
| Nutrient | Quantity |
|---|---|
| Calories | 150 kcal |
| Protein | 5 g |
| Carbohydrates | 22 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sodium | 200 mg |
Dibba Rotti is a hearty and wholesome breakfast that brings a taste of Andhra Pradesh right to your kitchen. Whether you’re preparing it for a weekend brunch or a special occasion, this dish is sure to become a family favorite. The crispy, golden crust and the soft, flavorful interior make each bite absolutely irresistible!
