Minapa Rotti

Dibba Rotti or Minapa Rotti is a spicy, wholesome breakfast dish from Andhra Pradesh. It is more like a thick uttappam with crispy golden outer layer and fluffy on the inside. Dibba Rotti is prepared with udad dal and idli rava (rice rava)  and is served with chutney or pickle. It makes for a good lunch box recipe. Here’s the recipe:


½ cup split black gram (udad dal)
½ cup idli rava /rice rava
1 medium sized onion, finely chopped (pyaaz)
2 green chillies, finely chopped (hari mirch)
1 tsp cumin seeds (jera)
½ tsp chopped ginger (adrak)
1 tsp chopped curry leaves (kadi patta)
2 tsp chopped coriander leaves (hara dhaniya)
Salt as per taste
Oil for cooking dibba rotti

Minapa Rotti
Dibba Rotti


  • Wash and soak udad dal for 4 hours.
  • Drain the water and grind to a smooth paste.
  • Keep this aside.
  • Next, wash the idli rava well.
  • Squeeze the water, and add  idli rava to the udad dal paste.
  • Add little water, mix well and keep it for fermentation for 6 to 8 hours.
  • Once the batter is fermented, add chopped onion, cumin seeds, chopped ginger, chopped green chillies, chopped curry leaves, chopped coriander leaves and salt.
  • Add water to adjust the consistency and give a good mix. 
  • Heat 2 tbsp oil in a pan.
  • Pour 2 to 3 ladleful batter into the pan and spread.
  • Cook covered, on low flame, for 8 to 10 minutes.
  • Flip the rotti and cook on the other side till the rotti is cooked properly and the outer layer becomes crispy.  
  • Similarly make rotti with the remaining batter.
  • Serve dibba rotti with chutney or pickle.


Also check the following Andhra breakfast recipes:

Pesarattu and Ulli Karam Dosa