Biscuit rotti
I have heard a lot about ‘biscuit rotti’ in last few days. I didn’t know such a dish exists in Konkani cuisine before this comment from Preeti. I found a few recipes when I googled, but then she forwarded me this link. Somehow I could not make it for a long time, but when I prepared this last week, I absolutely loved this dish. I had prepared this for an evening snack, but I guess this can even be prepared for breakfast.
Ingredients:
All purpose flour/Maida 2 cups
Wheat rava (sooji) 1 cup
Grated coconut 2 tbl spns
Chilli powder 1 tea spn
Mustard seeds 1/2 tea spn
Asafoetida(hingu) a pinch
Curry leaves 1 strand
Oil
Salt
Method:
Make dough of flour and maida with warm water and 1 tea spn warm oil. Kneed it to make a very smooth dough (like chapathi dough).
Heat 1 tea spn oil and add mustard seeds. When they start popping, add curry leaves and asafoetida. Add sooji and fry (like in upma) till sooji turns slightly brownish. Add coconut, salt, chilli powder and around 1/2 cup water. Cook till sooji absorbs all water. (I was not having curry leaves when I prepared this, so there are no leaves in the picture below).
Make a small ball of dough and spread a bit using the palm. Keep a sooji mixture ball on it and cover the ends firmly.
With a rolling pin, roll it into small puris.
Heat oil and deep fry the puris.
Serve hot with ketchup.
Serves : 2
Preparation time : 20mins
I have eaten this in stalls in Goa. Its very yummy
Thanks for posting the recipe Shilpa. Do you want my address to post some to me?
I’m sure going to make this when I find time.
Hey Shilpa!
I am an avid cook just like you. Enjoy reading your recipe articles thoroughly. I must say it is a treat, brings back memories of childhood. You are doing a wonderful service to us all Mangy’s too.
Dr. Mallya
This is such a great recipe. Thank you so much for sharing this
You always blog about very unique and interesting recipes, thank you for this one too.
Shilpa, I am always at a loss for what to prepare in the evening . You know you sometimes get bored with the typical full meal. This is a fantastic dish. I am going to try it out and will let you know how it went. Thanx
Shilpa, wanted to know if we can store these rotis for 2-3 days?
Thanks all for the comments
.
Sudha, these rotis taste great when they are still hot. After sometime they loose the crispiness. So I don’t think they would taste good when stored.
Hi Shilpa, this is my first time leaving a comment here. This recipe is a definite for me to try. Reminds me of Gobi Pratha. Thanks a million for sharing
I simple love this. It is avble in native place in most of the restaurants. We use a lot of coconut, less of rawa and add jaggery too. No water is added. It is a dry mixture. Maybe because of jaggery it requires no water. I have never made this, so i dont much. Thanks for sharing.
I thought Biscuit rotti had lots of corriander in it and that is how they make it at our homes in India and it tastes delicious
Thanks Diana.
Aruna, Anand, As I said above, I have never taste the original biscuit rotti before, So I am not sure if this is the authentic recipe, but I followed whatever was given in the link I have mentioned in the post. So if any of you know the authentic version, please send it to me and I will b happy to try it..
Biscuit Rotti is a dish originated in Mangalore. You can still get the tastiest ones in car street “Taj Mahal”. My Aunt used to make this at home when we had lots of good quality curry leaves.
this looks like khara version of sazori/satori
Hi Shilpa ! the recipe of biscuit rotti that i am familiar with contains a mix (for stuffing) of Besan(lightly roasted) or better still soaked chana daal coarsely ground with very less water, grated coconut, ground green chillies, chopped coriander leaves and just may be a little garlic(Opt.) and instead of Maida dough it is atta.. however, if besan is used it needs a little sprinkling of water….this too is Yummy!
this is one of the most yummiest evening snacks i can gorge on.. very good when hot.. and not very difficult at all!!!