Dibba Roti is a simple South Indian-style preparation made using dosa batter and cooked in a cast iron kadhai. A small bowl filled with water is placed in the centre of the batter to create steam while the dosa batter cooks slowly around it. The result is a beautifully golden and crispy base with a soft, cooked centre.

What is Dibba Roti?

Dibba Roti is traditionally cooked as a thick, pan-cooked rice-based preparation. This easy version uses ready dosa batter and a simple steaming technique to create a crisp, golden bottom while keeping the inside soft.

Main Ingredients of Dibba Roti:

For the Roti

1. Dosa Batter – 2 cups

2. Cumin Seeds – 1 tsp

3. Water – ½ cup

4. Oil – 1 tbsp

For Serving

1. Red Tomato Chutney – as required

What Is So Special About Dibba Roti?

The small bowl placed in the centre of the kadhai is the key to this technique. Filling it with water creates steam while the batter cooks, helping the roti cook evenly while the base slowly becomes golden and crisp.

Crispy, Soft & Simple:

With just dosa batter, cumin, and a little steam, this recipe transforms simple ingredients into a deliciously crispy and comforting dish.

How to Make Dibba Roti

Step 1: Prepare the Kadhai

1. Heat a cast iron kadhai over low-medium heat.

2. Lightly grease the base with oil.

3. Place a small heat-safe bowl or cup in the centre of the kadhai.

Step 2: Add the Batter

1. Pour the dosa batter around the bowl, covering the base of the kadhai.

2. Sprinkle cumin seeds over the batter.

3. Carefully fill the bowl in the centre with water.

Step 3: Cook

1. Cover the kadhai with a lid.

2. Cook on low heat until the batter is completely cooked through.

3. Continue cooking until the bottom becomes beautifully golden and crispy.

Step 4: Serve

1. Carefully remove the centre bowl.

2. Lift the Dibba Roti from the kadhai.

3. Cut into portions and serve hot.

4. Serve with red tomato chutney.

Expert Tips

1. Use a well-seasoned cast iron kadhai for the best crispy base.

2. Keep the heat low so the bottom becomes golden without burning.

3. Make sure the bowl is heat-safe and stable in the centre.

4. Avoid opening the lid too frequently as the steam helps cook the batter.

5. Let the bottom cook properly before removing the roti—the crispy base is the best part.

Recipe Card

Dibba Roti

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Category

Breakfast

Servings

3

Prep Time

5 minutes

Cook Time

20 minutes

Make crispy Dibba Roti using dosa batter, cumin, and a simple steaming technique. Cooked in a cast iron kadhai, this easy recipe develops a beautifully golden, crispy base and soft centre.

Author:

Samridh

Ingredients

• 2 cups dosa batter

• 1 tsp cumin seeds

• ½ cup water

• 1 tbsp oil

• Red tomato chutney, for serving

Directions

1. Grease a cast iron kadhai with oil.

2. Place a small heat-safe bowl in the centre.

3. Pour dosa batter around the bowl.

4. Sprinkle cumin seeds over the batter.

5. Fill the centre bowl with water.

6. Cover and cook on low heat until completely cooked.

7. Cook until the bottom is golden and crispy.

8. Remove the bowl, cut into portions, and serve hot with red tomato chutney.

Recipe Note

The key to Dibba Roti is patience. Keep the heat low and allow the batter to cook slowly under the lid so the centre steams while the bottom develops its signature golden, crispy crust.