Dibba Rotti
A thick, soft Telugu-style rice cake with a crisp golden crust and gentle tang from soaked rice batter. Traditionally cooked slowly in a pan, it makes a comforting breakfast or tiffin with chutney or pickle on the side.
For 4 servings
- prep · ~360 min
Soak the rice and dal.
1.Rinse the rice and urad dal well in fresh water.2.Soak the rice with fenugreek seeds in one bowl for 6 hours.3.Soak the urad dal in another bowl for 6 hours. - mix · ~15 min
Grind a thick batter.
1.Drain the soaked rice and urad dal.2.Grind the urad dal with a little water to a smooth batter.3.Grind the rice to a slightly coarse batter with as little water as needed.4.Mix both batters in a bowl, then add poha and yogurt and stir well.TIPKeep the batter thicker than dosa batter so the rotti sets fluffy inside and crisp outside. - mix · ~15 min
Season the batter.
1.Add green chili, ginger, cumin seeds, and salt to the batter.2.Mix well until everything is evenly combined.3.Let the batter stand for 15 minutes. - fry · ~10 min
Cook the first side on low heat.
Heat a heavy pan and grease it with a little oil. Pour in one quarter of the batter, spread it gently into a thick round, cover, and cook on low heat until the bottom turns deep golden and the top begins to set.
TIPUse low heat throughout so the center cooks through without burning the crust. - steam · ~5 min
Flip and finish cooking.
Drizzle a little oil around the edges, carefully flip the dibba rotti, cover again, and cook the second side until golden and cooked through.
- fry · ~15 min
Cook the remaining dibba rotti.
Repeat with the remaining batter, greasing the pan lightly each time, to make 4 thick pieces.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the rice batter slightly coarse, not silky smooth, so the dibba rotti gets its signature hearty bite.
- 2Use a heavy cast-iron or thick-bottomed pan; it gives a deeper crust without scorching the center.
- 3Spread the batter thick and gently—pressing it thin will make it cook more like uttapam than dibba rotti.
- 4Wait to flip until the top looks mostly set and the edges release easily from the pan.
- 5If the outside browns too fast, lower the heat and cook covered longer so the middle finishes properly.
- 6A 15-minute rest after mixing helps the poha soften and the batter thicken for a fluffier interior.
- 7Leftover dibba rotti reheats best on a tawa over low heat, which brings back the crisp crust.
Adapt it for your goals.
Onion
Add finely chopped onions to the seasoned batter for extra sweetness and texture, a common home-style variation.
spicierSpicier
Increase green chilies and add crushed black pepper for a hotter breakfast version that pairs especially well with coconut chutney.
veganVegan
Replace yogurt with a spoonful of soaked poha paste or a little extra water; you still get a soft interior without dairy.
millet mixMillet-mix
Swap part of the rice with little millet or foxtail millet for a nuttier flavor and a more varied grain profile.
Why this is on our healthy list.
Balanced Grain and Dal Base
Rice and urad dal together make this tiffin more satisfying than plain rice-based breakfasts and add some plant protein.
Easy-to-Digest Fermented-Style Batter
Soaked rice, urad dal, poha, and yogurt create a batter that cooks up soft and is often gentler than denser breads.
Digestive Spice Support
Ginger, cumin, and green chili bring aroma while adding the kind of warming spices commonly used in savory South Indian breakfasts.
Frequently asked questions
It is usually from batter that is too thickly poured into a hot pan or cooking on heat that is too high. Keep the flame low and cook covered until the top is mostly set before flipping.
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