Watch how to make Biscuit Rotti (Biscoot Roti) Video
Biscuit Rotti or Biscoot Roti is a sweet and spicy mixed snack. This dish is famous in Udupi and Mangalore region (coastal Karnataka). It is one of the famous Konkani recipes too. It is much similar to Kachori, with a crispy crust outside with masala stuffed inside. The stuffing mixture is made with lot of spicy ingredients whereas the outer crust is as simple as making Poori. Biscoot rotti is a great combination of sweet and spicy ingredients. Tastes more better with tea, coffee and chutney.
Authors Note on making Biscuit Rotti:
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” Biscuit Rotti or Biscoot Roti is a famous GSB(Konkani) snack. It is famous in Udupi and Mangalore region. Born and brought up in Honnavar ( North Canara District), this dish was very new to me when I did it for the first time. I had an urge of making GSB recipes on my blog and what a way to start with. Here I am presenting Biscuit Rotti, my first Konkani recipe. Though the process is a bit lengthy, I enjoyed making this recipe. Hope you too will love preparing this dish. This snack suits people of all age. Tastes good with Chutney.”
So try this dish and let me know your feedback in the comment section below. Also try my other Konkani recipe “Sanna Polo” and “Kolambo” too |
Note: Below are the step by step methods of making Biscuit Rotti or Biscoot Roti. Go through the steps and you can take a Print Out too.
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Biscoot Rotti | Biscuit Roti | Konkani Recipe | Udupi Mangalore style
Ingredients
For Making the Dough
- 200g (1 cup) Maida All purpose flour
- 100g (1/2 cup) Wheat Flour
- 25g (2 tsp) Cooking Oil
- 15g (1 tsp) Sugar Dissolve it in hot water
- 10g (1/2 tsp) Salt
For making the stuffing mixture
- 100g (1/2 cup) Grated coconut
- 150g (3/4 cup) Sooji (Bombay Rava)
- 25g (2 tsp) Besan (chickpea flour)
- 25ml (2 tsp) Cooking Oil
- 2 piece (2 tsp) Green chili finely chopped
- 1 inch (1 tsp) Ginger finely grated
- 10g (1 tsp) Mustard Seeds
- 10g (1 tsp) Urad Dal (black gram)
- 10-12 (1 tsp) Curry Leaves finely chopped
- 10g (1 tsp) Red chili powder
- 10g (1 tsp) Cumin Seeds Crushed
- 10g (1 tsp) Coriander seeds Crushed
- 3g (1/4 tsp) Asafoetida powder
- 15g (1 tsp) Sugar
- 50g (4 tsp) Coriander leaves finely chopped
- Salt as required
For Frying
- Cooking Oil as required
Instructions
For making Dough
- Take 200g of Maida ( all purpose flour) in a dough maker or bowl.
- Add 100g wheat flour. Take maida and wheat in 2:1 ratio.
- Add a little salt as required. (1/2 tsp recommended )
- Now add 2 tsp oil to it.
- Add around 200 ml warm warm or as required. Dissolve 2 tsp sugar in water before adding it to mixture.
- Knead the dough thoroughly for 5 minutes to make it soft.
- Cover the dough with a damp cloth and set aside for 15-20 minutes
For the filling mixture
- Take a pan. Add 2 tsp cooking oil and add a tsp mustard seeds. Heat till it splutters
- Now add 1 tsp grated ginger and 2 tsp finely chopped green chilli and mix well. Red chilli powder can be used instead of green chillies. This make the inner filling more reddish.
- Add 1 tsp urad dal (Black gram lentils). Fry for a minute till dal becomes reddish brown.
- Now add 2 tsp crushed cumin and coriander seeds (1:1 ratio) and mix well.
- Add 10-12 chopped curry leaves and saute again.
- Now add 1 tsp red chilli powder and 1/4 tsp asafoetida powder. If you haven't used green chillies then add 3 tsp red chilli powder.
- Add 2 tsp Besan (chickpea flour). Saute till raw smell of besan goes off. This step is optional. Besan helps bind the mixture together.
- Now add 3/4 cup (150g approx) bombay rava (sooji)
- Then add 1/2 cup (100g approx) grated coconut and saute the mixture for 5 minutes
- Once the mixture is roast you can smell the aroma of all spices. Now transfer it to a bowl or turn off the heat.
- Add 1 tsp sugar and salt as required. Adding more sugar makes rotis more sweet. Those who wish to have sweet rotis can add more sugar in this step.
- Now add half cup of coriander leaves to the mixture and mix the ingredients. Coriander leaves should be added at the end. This preserves aroma of the leaves and makes the rotis taste more good. Now the mixture is ready for filling.
- Now make small balls of the dough. Dip it in a little wheat flour or maida. Flatten it to form pooris of 4-5 cm diameter. Now take 2 tsp of filling mixture and place it at the centre of the poori. Turn up the sides along edges and seal the mixture inside. See that mixture does not spill out. Finally roll it again to form a little bigger Pooris.
- Take cooking oil in a frying pan and heat to a medium flame. Now leave the poori into it. Gently tap on it and it will puff up. Set medium flame and keep flipping it again and again. Do it till the poori turns golden brown and the outer crust becomes crispy. Repeat the procedure for remaining poori's.
- Finally tasty, crispy Biscoot Rotti is ready to consume. Serve it with chutney along with tea or coffee.
Hi! Sneha,
I liked this Biscuit roti – I tried for the first time in Manjesh war at Anatheswar temple, few hotels were serving for Breakfast. It was really crispy Outsite and very tasty too.