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A beloved Andhra breakfast classic, Dibba Rotti is a thick, savory pancake with a delightfully crispy, golden-brown crust and a soft, spongy interior. Made from a fermented batter of lentils and rice, it's slow-cooked to perfection and best enjoyed with a spicy chutney.
Prepare the Batter (Soaking & Grinding)
Ferment the Batter
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A beloved Andhra breakfast classic, Dibba Rotti is a thick, savory pancake with a delightfully crispy, golden-brown crust and a soft, spongy interior. Made from a fermented batter of lentils and rice, it's slow-cooked to perfection and best enjoyed with a spicy chutney.
This andhra recipe takes 55 minutes to prepare and yields 4 servings. At 629.75 calories per serving with 19.07g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Cook the Dibba Rotti
Serve Hot
Finely chop and add vegetables like carrots, bell peppers, or cabbage to the batter along with the onions for added nutrition and flavor.
Add 1/2 teaspoon of black pepper powder or a pinch of asafoetida (hing) to the batter for a different flavor profile.
Instead of Idli Rava, you can use 2 cups of raw short-grain rice (like Sona Masoori). Soak it separately and grind it to a coarse, grainy texture before mixing with the urad dal paste.
The fermentation process involved in making the batter creates beneficial probiotics, which help improve digestion and promote a healthy gut microbiome.
Urad dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The combination of rice and lentils offers a good balance of complex carbohydrates and fiber, providing a slow and steady release of energy that keeps you full and energized for longer.
This usually happens if the cooking flame is too high. Dibba Rotti must be cooked 'low and slow'. A high flame will brown the outside quickly while leaving the dense interior uncooked. Always use the lowest possible heat setting and cover the pan.
Yes, Dibba Rotti can be a healthy breakfast choice. It's rich in plant-based protein and carbohydrates for sustained energy. The fermentation process makes it easier to digest and good for gut health. To make it healthier, be mindful of the amount of oil used for cooking.
A single serving (one wedge, approximately 310g) of Dibba Rotti contains around 550-600 calories. The exact number can vary based on the amount of oil used and the specific ingredients.
Fermentation is essential for the authentic taste and texture of Dibba Rotti. Skipping it will result in a dense, hard pancake without the characteristic soft, spongy interior and tangy flavor. If you are short on time, you can add a pinch of baking soda, but the result will not be the same.
Store leftover Dibba Rotti in an airtight container in the refrigerator for up to 2 days. To reheat, place the wedges on a hot tawa or pan with a little oil or ghee and heat on both sides until warm and the crust is crispy again.
The classic and most authentic pairing is Allam Pachadi (spicy ginger chutney). Its sharp, spicy flavor perfectly complements the savory rotti. Other great options include coconut chutney, tomato chutney, or a dollop of spicy mango pickle (Avakaya).