Ing :
Ing for Dough :
All purpose flour : 2 cups
Salt : 1/4 tea spoon
Warm vegetable oil : 1 tea spoon
Cold water : 1/4 cup ( Adjust accordingly )
Ing for Filling :
Semolina : 1 cup
Vegetable oil : 1 tea spoon
Shredded coconut : 2 table spoons
Red chilli powder : 1 tea spoon
Mustard seeds : 1/2 tea spoon
Asafoetida : A pinch
Curry leaves : 8 no.s
Salt : 1/4 tea spoon
Vegetable oil : 2 cups ( For deep frying )
Method:
To prepare Dough :
* In a big bowl add in all purpose flour,salt and warm vegetable oil, mix it well, using warm water make a smooth dough. (dough looks same as chapathi dough)
To prepare Semolina filling :
* Heat 1 tea spoon oil in a non stick pan and add in mustard seeds. When they start popping, add curry leaves and asafoetida. Then add in semolina and fry till it turns slightly brownish.
* Now add in sheredded coconut, salt, chilli powder and 1/2 cup of water. Cook till semolina absorbs all the water. Switch off the flame.
How to make Biscuit Rotti ?
(Click on this link for referral pictoral steps Pics)
* Make equal number of balls from Dough and Semolina filling.
* Grease your palm with drop of vegetable oil and spread the dough a bit using the palm, keep semolina mixture ball on it and cover the ends firmly. ( Like how you cover while making holige,paratha)
* Dust the rolling board with all purpose flour, using rolling pin, roll it into small puris.
* Heat oil in a non stick pan and deep fry the biscuit rottis.
* Serve hot with Coconut chutney or simply with tomato ketchup.