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Dibba Rotte / Plumpy Roti (Andhra style)

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Recipe Cooked, Photographed and Written by Praveena

Prep Time:2 mins   Cooking Time:20 mins   Cuisine:Indian

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 Glutenfree 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.

We had these Dibba Rotte / Plumpy Roti with Mint-Coriander chutney (link : Mint-Coconut Chutney / Pudina-Kobbari Pachchadi), karappodi/hemp seeds spice powder (link : Hemp Seeds – Indian Spice Powder ), honey and jaggery pieces.

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

You might try my other breakfast recipes here⇒ Breakfast / Tiffin

Related Posts⇒  

  1. Instant Coconut Chutney / Kobbari Pachchadi
  2. Vada Ponganalu / NonFried Lentil Fritters

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Ingredients: (to make 2 dibba rotte)

  • Idli Batter – 2 cups
  • Salt – as per taste
  • Cooking Oil – 4 tablespoons


  • 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
  • And my Idli batter looks like the below pic (when I make with the above recipe link).
  • Take the required idli batter into a bowl, get the required consistency (as shown in pic below) by adding 3-4 tablespoons of  water (ONLY if needed) and mix thoroughly.
  • Take a small frying pan or dosa griddle, put it on stovetop under medium flame.
  • Add ½ teaspoon of oil onto the pan.
  • Pour one cup of batter onto the pan, add a teaspoon of oil surrounding the batter.
  • Dont spread it like you do for dosa, just let it spread on its own. See pic below.

    Cup of Idli batter being poured onto the pan
  • Immediately, close the pan with lids for it to steam. See pic below.

    Immediately, covering the pan with tight lid
  • Let it cook with the lid closed, for about 3-5 mins approximately. Then open the lid, see pic below.

    Open the lid after approximately 3-5 mins
  • Now, change the flame to LOWEST possible and turn the rotte / roti to the otherside.

    Bottom part of Dibba rotte cooked perfectly and turned to the other side to cook
  • Add ½ teaspoon of oil around the rotte/roti and ½ teaspoon of oil onto the rotte/roti.
  • Let it cook for more 3-5 mins under low flame, WITHOUT the lid on until its perfectly cooked. See pic below.
  • 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!!

    Perfectly cooked dibba rotte on the second side too


  • Be generous while using the oil for this recipe. It does require more oil to get crispy outerpart.
  • 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.
  • They stay good upto a minimum of 2-3 days. 
  • Hence, these dibba rotte(s) are perfectly suitable for travel and kids lunch boxes too.


  • The taste of this rotte 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 with Mint-Coriander Chutney (link⇒ Mint-Coconut Chutney / Pudina-Kobbari Pachchadi) and Karappodi/Indian Spice Powder (link⇒ Hemp Seeds – Indian Spice Powder)

    Dibba Rotte / Plumpy Roti served with mint-coriander chutney, karappodi/hemp seeds spice powder, honey and jaggery pieces

You can Pinit here for later use, Pinterest:

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You can explore my other recipes by clicking the Recipe Category

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