Important Note: Please note that the prep time, cook time, and servings may vary depending on the specific cooking techniques and equipment used. Adjustments can be made based on individual preferences and needs.
Biscuit Rotti | Mangalorean Tea-Time Snack | Coconut Semolina Stuffed Poori Recipe
Enjoy the delightful flavors of Biscuit Roti, a popular tea-time snack from South Canara regions like Mangalore in Karnataka. This traditional Indian dish features a crispy and flavorful outer layer made from a dough of atta, maida, and rawa, filled with a delicious stuffing of coconut and semolina. With its spicy and savory taste, Biscuit Roti is a perfect accompaniment to your evening tea or coffee. Try this easy recipe to prepare this tea-time delicacy and savor the authentic flavors of this popular Karnataka snack.
Ingredients
Ingredients for the filling:
- 1 glass Urad Dal
- 3 nos Green Chillies
- ½ glass Grated Coconut
- ½ tsp Hing powder (Asafoetida)
- 1 tsp Mustard seeds
- Curry Leaves a few
- Salt as per taste
- 1 tbsp Oil
Ingredients for the dough:
- 1 glass Maida (Whole wheat flour)
- ¼ glass Atta (All-purpose flour)
- 1 hand full Rawa (semolina)
- Water as required
- 5 tbsp Oil warm
- 1 tsp Chilli Powder
- Salt as per taste
Instructions
- Wash and soak Urad Dal for 2-3 hours. Drain the water and dry the dal on a clean cloth.
- Dry roast the urad dal in a kadai for about 10 minutes. Switch off the flame and allow it to cool.
- In a mixer, grind the urad dal, green chillies, and salt to a rough consistency.
- Transfer the mixture into a bowl and add grated coconut and hing. Mix well.
- Season with mustard seeds and curry leaves.
- In a basin, add water as required for making a dough. Add salt, chilli powder, and warm oil. Mix well.
- Add maida, atta, and rawa to the water mixture and knead it into a dough. Keep it aside for ½ hour.
- Take a small lemon-sized portion of the dough and roll it flat. Place 1 tbsp of the filling in the center of the dough and seal it.
- Dust some flour on it and flatten the biscuit roti. Repeat the same process for the rest of the dough.
- Heat a kadai with sufficient oil for frying. Once the oil is heated, deep fry the biscuit rotis until they turn golden brown on both sides.
- Serve hot with green chutney.
Notes
- Biscuit roti is a popular tea-time snack originated from the South Canara region of Karnataka, particularly Mangalore.
- This delightful snack features a crispy and flaky outer layer filled with a flavorful stuffing made of coconut and semolina.
- The filling is prepared by combining soaked and ground urad dal, green chilies, grated coconut, hing (asafoetida), and a tempering of mustard seeds and curry leaves.
- The dough for the biscuit roti is made using a combination of all-purpose flour (maida), whole wheat flour (atta), and semolina (rawa).
- The dough is seasoned with chili powder, salt, and warm oil, and then kneaded to a smooth consistency.
- Each portion of the dough is rolled out, stuffed with the prepared filling, and sealed to form a round shape.
- The stuffed dough is flattened and deep-fried until golden brown and crispy.
- Serve the hot and delicious biscuit roti with a side of green chutney for a perfect tea-time indulgence.