Dibba Rotti | How to make Dibba Rotti

By Swapna Sunil  |  26th Feb 2017  |  
4.3 from 3 reviews Rate It!
  • Dibba Rotti, How to make Dibba Rotti
Dibba Rottiby Swapna Sunil
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About Dibba Rotti Recipe

Dibba rotti is an age old recipe made using urad dal and rice ravva that is commonly served for breakfast. Homemade rice ravva adds more of rustic feel to its taste and crunch.

Dibba Rotti is a delicious dish which is enjoyed by the people of every age group. The recipe by Swapna Sunil teaches how to make Dibba Rotti step by step in detail. This makes it easy to cook Dibba Rotti in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Dibba Rotti at home. This amazing and mouthwatering Dibba Rotti takes 720 minutes for the preparation and 15 minutes for cooking. The aroma of this Dibba Rotti is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Dibba Rotti is a good option for you. The flavour of Dibba Rotti is palatable and you will enjoy each and every bite of this. Try this Dibba Rotti and impress your family and friends.

Dibba Rotti

Ingredients to make Dibba Rotti

  • 1 cup : urad dal
  • 1 Cup : rice ravva(see tips on how its made)
  • 1 tsp : cumin seeds
  • 2 tbsp : oil
  • 1/2 tsp : salt

How to make Dibba Rotti

  1. Wash and soak urad dal, rice ravva seperately in enough water for 4 to 6 hours.
  2. Drain the water and grind the dal into smooth paste adding as little water as possible.
  3. Squeeze out the water from soaked ravva and add it to the urad dal batter.
  4. Mix well and set aside for a minimum of 4 hrs and maximum overnight until fermented.
  5. Add cumin seeds and salt to fermented batter.Adjust its consistency by adding water to thick vada like batter.
  6. Heat a wok , pan or kadai on medium heat. Once hot drizzle a spoonful of oil.
  7. Next scoop in 2 to 3 laddle fulls of batter even its top and cover with a lid. Cook this on medium heat for 8 to 10 mins until its top dries out.
  8. Later drizzle another spoonful of oil and flip the dibba rotti.Cook on the other side for few more minutes and serve.
  9. Crispy,rustic homely Dibba rotti tastes its best with a drizzle of ghee and even better when dunked in Karam podi.

My Tip:

Homemade Rica ravva: Wash and soak long grain rice for 4 hours.Drain the water completely and spread over a cotton cloth and dry it completely in shade overnight.Once dried grind in a blender to a coarse powder similar to sooji. Store in an airtight container and use until stock lasts.

Reviews for Dibba Rotti (3)

Bindiya Sharma2 years ago

very nice Swapna!

Latha Nair2 years ago

Good recipe,

Dr.Kamal Thakkar2 years ago

Heard this name first time.Looks nice:-).Can we use readymade idli rawa instead of making rice rawa at home?

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