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.

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


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

23 thoughts on “Biscuit rotti”

  1. Thanks for posting the recipe Shilpa. Do you want my address to post some to me? πŸ™‚

    I’m sure going to make this when I find time.

  2. 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

  3. 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

  4. 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.

  5. 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 πŸ™‚

  6. 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.

  7. 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

  8. 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..

  9. Biscuit Rotti is a dish originated in Mangalore. You can still get the tastiest ones in car street Ò€œTaj MahalÒ€. My Aunt used to make this at home when we had lots of good quality curry leaves.

  10. 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!

  11. Hi Guys…

    Shilpa i went through this website recently and found a whole lotta stuffs :-)….

    Just one point in this Biscuit rotti, we in mangalore make it as such :

    Pls try…. hope u guys will like it….


    Soak UDDADAL and CHANNADAL in water for an hour. Drain off all the water.

    In mixer grind green chillis (3) , salt till it becomes coarse paste. Add both the DAALS in small quantities and grind till we get a coarse mixture.

    Add HINGU, KARBEVU (Curry leaves) to this mixrure and give a final grind.


    Mix SOOJI, SALT, MAIDA,1/2 cup water and 2 tb HOT OIL. MIX well.


  12. hey Shilpa,

    I made biscuit roti today. Followed following recipe. Let me know what u feel abt this recipe.

    Makes 6-7 biscuit rotis.

    Ingredients :
    For the dough:
    Allpurpose flour(Maida) – 1 cup
    Salt – As reqd
    Water – 2 table spoon (as required)
    Oil (hot)

    For the filling:
    Grated coconut – 1/2 a cup
    Coriander powder – 2 tsp
    Cumin(Jeerakam) powder – 2 tsp
    Chilly powder – 1/2 tsp
    Jaggery(Sharkkara) – Size of a lemon
    Semolina(Rava) roasted – 1 tbsp
    Coriander leaves(chopped) – 3 tbsp
    Salt – As reqd

    For the seasoning:
    Oil – 1/2 tbsp
    Mustard seeds – 1 tsp
    Green chillies – 3 nos
    Curry leaves – 5 nos
    Hing – A pinch

    Oil For frying

    1)Mix all the ingredients for the filling in a bowl.
    2)Heat a little oil in a pan.
    3)Add mustard seeds and when they splutter, add hing, add finely cut green chillies, curry leaves.
    4)Add this seasoning to the filling and mix well.
    5)Prepare a smooth dough of maida with water, salt and oil. Keep aside for 30 minutes.
    6)Make small balls off the dough and roll them into small pooris.
    7)Keep one tbsp of the filling in the centre of each poori and fold them.
    8)Roll gently again.
    9)Fry them in oil.

    Enjoy πŸ™‚

  13. Hi Shilpa, I am here again!

    Hope things are going well with you πŸ™‚
    This is a very good recipe when you are bored of the same chapatis or puris.
    I was browsing through the breakfast section, and I found this name interesting as it says ‘biscuit rotti’. I was wondering what biscuits might have been used for this! I think the name is misleading a bit, isn’t it? I wonder if this is ‘biskoot rotti’ and not ‘biscuit rotti’?? Because sometime back, the ‘biskoot rotti’ that I prepared was shallow fried on tawa just like chapatis, the ingredients almost being the same.
    Oh well, as you rightly say that different people have different methods and ingredients of preparing the same dish.

    Keep up the good work!


  15. hIee Shilpa.. This dish really sounds vry intrsting..n Im temptd t try dis jus by looking at dos Comments..!!
    Im gonna try dis tday.. πŸ˜‰ ty.. πŸ˜‰

  16. Hey Shilpa,

    I prepare a different type of Biscuit Rotti(as shown by my Mother-in-law). We soak Urid dal for 4/5 hours. Wash and remove all the water from it. Grind coarsely with 4/5 chillies, ginger, salt with little water (Urid should not be fully grind). Add grated coconut & kadipatta in the batter. (The batter should be dry). Roll small puris from maida / wheat flour dough. And the mixture in the middle of the small puris, close them and then lightly make the puris and fry

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