Comments on: Biscuit rotti

By: divya

divya — Fri, 20 Feb 2009 10:57:39 +0000

this is one of the most yummiest evening snacks i can gorge on.. very good when hot.. and not very difficult at all!!!

By: Arundati

Arundati — Thu, 19 Feb 2009 08:44:17 +0000

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!

By: Anjali

Anjali — Sat, 11 Oct 2008 01:36:42 +0000

this looks like khara version of sazori/satori

By: Ananth Pai

Ananth Pai — Mon, 18 Feb 2008 12:34:08 +0000

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.

By: Shilpa

Shilpa — Fri, 21 Jul 2006 20:42:59 +0000

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..

By: Anand Prabhu

Anand Prabhu — Fri, 21 Jul 2006 19:05:27 +0000

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

By: aruna pai

aruna pai — Fri, 21 Jul 2006 16:49:06 +0000

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.

By: Diana

Diana — Fri, 21 Jul 2006 03:29:23 +0000

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

By: Shilpa

Shilpa — Thu, 20 Jul 2006 12:23:01 +0000

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.

By: sudhavinodh

sudhavinodh — Thu, 20 Jul 2006 12:19:17 +0000

Shilpa, wanted to know if we can store these rotis for 2-3 days?