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+ servings

Dibba Rotti ~ Andhra Breakfast

Course Breakfast, Dinner
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Weekend Special
By Diet Vegan
Dish Type Dosa Varieties
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 16 minutes
Servings 3 people
Author Srivalli


For Batter

  • 1 cup Raw Rice
  • 1 cup Urad Dal

For Seasoning

  • 1 tsp Cumin Seeds
  • Curry Leaves handful
  • 3 long Green Chillies
  • 1 inch Ginger
  • 1/2 cup Onions
  • Salt to taste
  • Cooking Oil for cooking


Making the Batter

  • Wash and soak the rice and urad dal separately for 6 hours.
  • When ready to grind, first grind the rice to a coarse texture. Remove and then grind the urad dal to a smooth texture. When the urad dal is ground, mix in the rice and grind both together for 5 mins.
  • We usually use wet grinder for grinding, you can grind this in a mixer jar as well. The water used should be just enough to grind and should limit to 1 cup of water maximum.

Making the Tempering

  • Grind the ginger and green chilies to a paste. Add cumin seeds, curry leaves, salt and ginger, green chili paste along with finely chopped onions to the batter, mix well and keep it ready.

Making Dibba Rotti

  • Heat a deep sauce pan with 2 tsp cooking oil, simmer and pour a ladleful of batter, slightly press it around. Sprinkle cooking oil on the sides, cover with lid and let it cook. It takes about 2 to 3 mins for one side to get cooked.
  • Carefully flip to the other side and again cook for 2 to 3 mins with the cover on.
  • Check if both sides are golden in colour.
  • Serve hot with Allam Pachadi.
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