Biscuit Rotti is stuffed poori popular in Mangalore/Udupi prepared using all purpose flour, sooji, grated coconut and spices. You can also call it as kachori in Mangalore/Udupi style. You can serve it for breakfast or evening snack. It is famous in konkani cuisine. This is very crispy, sweet and spicy.
Preparation time : 30 minutes
Serves : 25 biscuit rottis
Ingredients
For the dough
All purpose Flour/Maida - 2 cups
Salt to taste
Hot vegetable/coconut oil - 2 tbsp
Water
For the Filling
Sooji/Semolina - 1 cup
Coconut grated - 1/2 cup
Sugar - 4 to 5 tsp
Red chili powder - 2 tsp
Hing/Asafoetida - Pinch
Turmeric - 1/2 tsp
Coconut/vegetable oil - 2 tbsp
Mustard seeds - 2 tsp
Urad dal - 2 tsp
Curry leaves chopped - 10 to 12
Salt to taste
Oil for frying rottis
Preparation
For the dough
Article "BISCUIT ROTTI" protected
Serves : 25 biscuit rottis
Ingredients
For the dough
All purpose Flour/Maida - 2 cups
Salt to taste
Hot vegetable/coconut oil - 2 tbsp
Water
For the Filling
Sooji/Semolina - 1 cup
Coconut grated - 1/2 cup
Sugar - 4 to 5 tsp
Red chili powder - 2 tsp
Hing/Asafoetida - Pinch
Turmeric - 1/2 tsp
Coconut/vegetable oil - 2 tbsp
Mustard seeds - 2 tsp
Urad dal - 2 tsp
Curry leaves chopped - 10 to 12
Salt to taste
Oil for frying rottis
Preparation
For the dough
- In bowl add all purpose flour, salt , add little water as required and mix well to form soft dough. Add hot oil on top of the dough and mix well.
For the filling
- Dry roast the grated coconut in medium flame for minute. add salt, sugar, turmeric, hing, chili powder and mix well.
- IN another pan heat oil. add mustard seeds, when they splutter add urad dal, curry leaves till it turns golden in color. Add this tempering to the dry roasted mixture.
- Add sooji/semolina to this mixture nd saute just for minute or two.
Assembling the rottis
- Heat oil in pan for frying.
- Divide the dough into equal parts. dust the working surface.
- Roll each ball into poori of approximately 4 inch diameter. Now add 1 tbsp of filling at center. bring all the sides together at the center and seal them ( The way you seal momos or any stuffed parathas)
- Now roll it again into 4 inches pooris. repeat this for other doughs
- Deep fry in hot oil. press the center of the pooris with laddle so that it puffs up and fry till it turns golden brown on both the sides. transfer it to paper towel.
Crispy, sweet and spicy biscuit rotti is now ready, serve hot with cup of coffee or tea and enjoy
Tip:
- You can always vary the amount of sugar and chili powder the way you like to have it.
- You can store the filing in refrigerator for week and use when required to make hot rottis
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