The name is very deceptive as Biscuit Rotti is a far cry from anything Biscuit. It is a typically Mangalorean preparation and can be relished with or without a chutney. My mother in law made one of the best Biscuit Rotti and I am really happy that it has turned out exactly how she made it!!
- 250 gms Maida/All purpose flour
- 50 gms rice flour
- A pinch of chilly powder
- 1 tbsp oil
- 100 gms urad dal/ black gram dal
- 6 green chillies
- A pea sized piece of hing/asafoetida powdered fine
- 2 sprigs curry leaves
- 1 tsp mustard
- 2 tbsps Parachute Coconut oil
- 2 tbsps grated coconut
- Oil for frying the Biscuit Rotti
Wash and soak the urad dal for two hours. Drain and grind to a coarse paste. Chop the green chillies and curry leaves fine. Heat the oil and drop in a tsp of mustard and after it splutters add the chopped chilly bits, hing and curry leaves. Toss. Add the ground urad dal, coconut and salt. Heat on a gentle flame for a few minutes. Keep aside. This forms the filling.
Mix the Maida, rice flour, chilly powder, salt and oil. Bind a dough as for pooris that is neither too hard nor soft. Pinch balls of the dough and make around 21 balls. Roll out the balls into a two inch diameter disc. Place the filling in the centre of the disc and bring all the ends of the dough together. Flatten it and roll it out into a neither too thick nor too thin poori of 3 inch diameter. Make around five such rottis at a time. Heat oil. Gently slide in the rotti and deep fry to a crisp golden brown. Serve with chutney.
The recipe for the chutney can be found in the Chutney catagory of this website.
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