Friday, January 25, 2013

Moong Daal Biscuit Rotti

Biscuit Rotti is a good tea time snack. It has originated from Mangalore and resembles Gujarati Kachoris to a great extent. There are many ways of making biscuit rotti with a range of stuffing but the outer rotti dough remains almost the same.

This is a variation of the popular Mangalorean snack Biscuit Rotti. Here, I have used left over Moong Daal Usli. We make dry moong daal usli as you can see in the picture, which is well suited for this kind of rotti as it also contains ginger, green chillies, asafotoeda and seasoning. The stuffing should be very dry, otherwise the biscuit rotti becomes soggy.

Left over Moong Daal Usli - As available
Maida - 2 Cups + For dusting the pooris
Whole Wheat Flour - 1/2 Cup
Hot oil - 2 Tbsp
Salt - To Taste
Water - QS
Oil - For deep frying

Sift maida and wheat flour along with salt to taste.
Add hot oil and carefully rub in the flour.
The dough forms powdery lumps.
Add water little by little as you knead the dough to a stiff but firm consistency.
Cover the dough with a moist cloth and keep for 30 Mins.

Make lemon size balls with the dough.
Roll out a small thick poori.

Place two tsp stuffing on the poori and fold the edges as shown.
Flatten the rotti with your fingers on the rolling board, dust with maida and roll out rotti taking care not to break the rotti.
Heat oil in a deep frying pan.
Lower the heat to medium and fry the biscuit rottis till crisp and golden.

Serve with chutney, sauce or plain with tea or coffee.

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