Biscuit Rotti ..2

Biscuit Rotti / Suffed Poori with Urad Dal.

There are many methods of preparing Biscuit Rotti. These are poories stuffed with various types of fillings. There are so many varieties of fillings and this is just one of them. I will be posting many more varities soon. These are best enjoyed fresh & hot especially during winter & rainy seasons.

For the filling Mixutre : Soak 1 cup Urad Dal for 2 hrs. Drain the water & leave on a colander for at least 30 minutes. The urad dal should be completely dry or else it will become mushy when grinding.

Make a coarse paste of 2-3 green chillies, handful of coriander leaves, 2-3 tblsp of freshly grated coconut (Optional) & salt to taste. Do not add any water. The ingredients should be just crushed to a coarse paste, now add in the drained urad dal & grind all to a coarse paste. The paste should become dry & not mushy. Keep aside. 

Heat oil in a kadai about 1-2 tblsp. Add rai (sasam), when they splutter add in 1 tsp of hing powder, some finely chopped curry leaves. Add in the coarsely ground paste to this & fry for just 2-3 minutes to make it a bit dry. (This step is not necessary if the ground batter is powdery & dry). Remove & let cool. The filling mixture is now ready.

For the Outer Covering : Take 3 cups of wheat flour, 1tsp chilly powder, ½ tsp of hing powder, salt to taste, 1 tblsp of hot oil, salt to taste in a bowl and mix well. Pour water gradually and make into a stiff dough. Let it rest for 5-10 minutes. 

To make the Biscuit Rotti : Divide the dough into equal portions. Roll out into medium sized poories, add a a spoonful of filling in the middle of each rolled out poori and fold in all the edges and form into a round shaped ball again, dust some wheat flour and roll out into a thick poori with light pressure, the filling should not come out. Prepare rest of the poori’s in similar way and keep them ready. Do not roll out too many at a time or else they may go dry.

Now heat oil in a kadai to smoking hot, lower the heat, after a few minutes, add in each poori at a time and deep fry in hot oil on medium flame pressing down the poori with a slotted ladle which helps it to puff up. Fry the poories till both sides are golden brown. Remove into a paper towel. Serve hot. This poori is spicy enough and hence does not need any accompaniment.

** For step by step procedure of making the stuffed poori please refer Recipe #Poori, Biscuit Rotti.1.