Monday, October 18, 2010

Biscott Rotti


For Dough:

All Purpose Flour (Maida) - 1 cip
Wheat Flour (Atta) - 1/3 cup
Sugar - 1tsp
Corn Flour - 2 tsp
Semolina - 2 tsp
Salt to taste

For Stuffing:

Coconut, grated - 1 cup
Semolina - 1/2 cup
Green Chillies -3
Curry Leaves - 15
Ginger, grated - 1/2 tsp
Dry Red Chillies - 6
Black Gram - 3 tsp
Salt to taste
Oil for deep drying


  1. Dry roast black gram, grated coconut, semolina and dry red chillies separately.
  2. Once cooled, blend it into coarse powder.
  3. Chop green chillies and curry leaves and mix it to the powder. The stuffing mixture is now ready.
  4. In a mixing bowl, take all the ingredients for dough and knead with very little water. The consistency must be that of chapati dough.
  5. Take a small lemon sized portion of the dough and roll it into small roundel with your palm.
  6. Roll this into small disc (like small chapati), place 2 tsps of the stuffing mixture and bring all the edges of the disc together and twist slightly. Remove any excess dough after twisting and press it slightly with your palm.
  7. Now again dip it in flour and roll it into small disc of about 1/4cm thick.
  8. Deep fry in oil.
  9. Repeat the same until all the dough and stuffing mixture is over.
  10. Serve hot.


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