Dibba rotti recipe | How to make Andhra Minapa Rotti Recipe

Dibba Rotti, also known as Minapa Rotti, is a traditional dish from Andhra Pradesh, India. It is a thick and crispy rice-based flatbread that is typically served with a spicy and tangy lentil-based curry.


  • 2 cups raw rice
  • 1 cup urad dal
  • Salt to taste
  • Oil for cooking


  1. Wash and soak the rice and urad dal separately in water for at least 4 hours or overnight.
  2. Drain the water and grind the rice and urad dal separately to a fine paste. Mix them together and add enough water to make a thick batter.
  3. Allow the batter to ferment for 8-10 hours or overnight.
  4. Heat a heavy-bottomed pan or tawa on medium flame.
  5. Take a small ball of batter and press it between two plastic sheets or banana leaves to make a thin disc-shaped rotti.
  6. Carefully place the rotti on the hot pan and cook for 2-3 minutes on each side or until it turns golden brown and crispy.
  7. Repeat the process for the remaining batter.
  8. Serve the Dibba Rotti with a spicy and tangy lentil-based curry or chutney

Note: You can add some cumin seeds or cilantro leaves to the batter for added flavor. Adjust the consistency of the batter by adding more water or rice flour if needed. The thickness of






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