Recipe Cooked, Photographed and Written by Praveena
Prep Time:2 mins CookTime:10 mins Cuisine:Indian
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Dibba Rotte / Plumpy Roti is a copyright recipe of Andhra Pradesh. While Dibba means plumpy and Rotte means roti/ chapathi. It is completely Vegan and Gluten free recipe. Moreover, it is protein rich (because of the Lentils) and has equal quantity of carbohydrates (with the rice in it).
Every state of India have traditional breakfast recipes pertaining to that state. With that regard, I wanted to introduce this breakfast recipe of Andhra Pradesh (a southern state of India).
Traditionally, this rotte/roti is accompanied with jaggery and is topped with honey. As I had shown in the pic below. Seeing all this, I might consider this as the PAN CAKE of South India. I hope even you would agree seeing the pics.
Important Points to remember for, ‘Dibba Rotte / Plumpy Roti (Andhra style)’:
Always cook on low to medium flame only.
If you cook on high flame there are bright chances for the middle part to be uncooked.
Perfectly fermented idli batter is the ONLY BATTER used for the authentic taste of this Andhra recipe.
Fermented idli batter, is used for making IDLI(s) the first day, and 2nd / 3rd day the batter would ferment even more which is best for making dibba rotte.
Using generous amount of oil while cooking the dibba rotte, is most important for the bluk batter to cook evenly.
Benefits & Serving Suggestions of ‘Dibba Rotte / Plumpy Roti (Andhra Style)’:
The best benefit of dibba rotte is, it stays absolutely good upto 3-4 days at rom temperature. Just put it in an air-tight container to retain the softness. Hence, its very much suitable for travel / long journeys.
These are family friendly hence suitable for kids lunch boxes too. Actually speaking of kids, these are very handy just cut them in desired shape and serve them with some jam or honey or even just plain sugar.
In the above picture, you might see I have served the dibba rotte, with many condiments>> Peanut Chutney, Coconut Chutney, Coconut Chutney Podi, Organic Honey and Jaggery pieces.
We had these Dibba Rotte / Plumpy Roti with Mint-Coconut Chutney / Pudina-Kobbari Pachchadi, Hemp Seeds – Chutney Powder, honey and jaggery pieces.
Before starting to cook, don’t forget to see the Tips mentioned at the end
Breakfast recipes collection here⇒ Breakfast / Tiffin
Chutney Recipes Collection⇒ Chutney / Pachchadi / Dip
Instant Pot recipes collection⇒ Electric Pressure Cooker Recipes
- Instant Coconut Chutney / Kobbari Pachchadi
- Vada Ponganalu / NonFried Lentil Fritters
- Tri-Dal Uthappam / Tri-Lentil Savoury Pancakes (No Grain) (Keto)
- Idli (Instant Pot, Stove Top)
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Ingredients: (to make 2 dibba rotte)
- Idli Batter – 2½ cups
- Salt – as per taste
- Cooking Oil – 6 tablespoons
Step wise pics Procedure for ‘Dibba Rotte / Plumpy Roti (Andhra Style)’:
- Firstly , we need to have the idli batter ready for this recipe.
- In case you need the recipe for Idli batter here is my recipe link⇒ Idli (Instant Pot, Stove Top)
- And my Idli batter looks like the below pic (when I follow the recipe in the above link).
- Take the required idli batter into a bowl, get the required consistency (as shown in pic below) by adding few tablespoons of water (ONLY if needed) and mix thoroughly.
- Be generous while using the oil for this recipe. It does require more oil to get crispy outer part.
- Let the pan be closed with lid, for the batter steam perfectly, at the bottom.
- You can make the rotte(s) well before and store them in an air-tight container.
- The taste of this, dibba rotte (andhra breakfast recipe), is just like a thick dosa.
- The texture is crunchy on the outside and soft in the inside.
- It can be served with any chutney. We had it Mint-Coconut Chutney / Pudina-Kobbari Pachchadi) and Karappodi / Hemp Seeds – Chutney Podi)
Ingredients on ‘AMAZON’ to ‘SHOP’:
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Dibba Rotte / Plumpy Roti (Andhra style)
- Frying pan (for stove-top method)
- 2½ cups Idli Batter (fermented & ready to use)
- as per taste Salt
- 6 tablespoons Cooking Oil
- Firstly , we need to have the idli batter ready for this recipe.In case you need the recipe for Idli batter here is my recipe link⇒ Idli (Instant Pot, Stove Top)And my Idli batter looks like the below pic (when I follow the recipe in the above link).Take the required idli batter into a bowl, get the required consistency (as shown in pic below) by adding few tablespoons of water (ONLY if needed) and mix thoroughly.
- Take a small frying pan or dosa griddle or pancake griddle. Put it on stove top under high flame.Add one tablespoon of oil onto the pan, spread it throughout.
- Pour 1¼ cup of batter onto the pan. Spread the batter, such that it forms a thick dosa / pan cake. Gently, pour 1 tablespoon of oil surrounding throughout the outer side of the batter.
- Immediately, reduce the flame to low-medium, close the pan with lid for it to steam cook.
- Let it cook with the lid closed, for about 5-6 mins approximately. Then open the lid. Flip the dibba rotte to the other side.
- Flip the dibba rotte to the other side. Pour 1 tablespoon of oil around the rotte/roti and ½ teaspoon of oil onto the rotte/roti. Close with lid.
- Let it cook for more 2 mins under low flame, later remove the lid, let it cook for more 2 mins, for it to become crisp on sides.
- Then take the rotte/roti from the pan onto a serving plate. Repeat the same for the next rotte too.Switch the flame off. Done!!
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