Dibba Rotti

Recipe by
Total Time:
4-8 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 1/2 cup (100 g) - urad dal (black gram dal)
  • 1 cup (200 g) - raw rice
  • Water for grinding
  • 1 tbsp - dry roasted cumin powder (jeera powder)
  • Salt to taste
  • Oil for frying

How to Make Dibba Rotti

  • Soak rice and dal separately for 4 - 6 hours.
  • Grind dal coarsely.
  • Separately, grind rice coarsely.
  • Mix the rice and dal with little hot water, cumin powder and salt to the batter.
  • Batter should be thick in consistency.
  • No need to ferment the batter.
  • Heat a deep thick bottomed kadai (deep kadai will give a perfect shape).
  • Sprinkle 1 tsp oil.
  • Spread a ladle of the batte (do not spread and make circles like normal dosa. Dibba rotti is a thick pan cake).
  • Cover with a lid and cook on a low heat for 10 minutes (underside should be golden colour).
  • Flip over and cook the other side until done and light golden colour (approximately 7 - 10 minutes).
  • Remove carefully with flat spatula.
  • Cut into a desired shape and serve hot with coconut chutney or spicy Andhra pickles or any vegetable gravy dishes.
  • Recipe Courtesy: Niya's World