I have heard a lot about ‘biscuit rotti’ in last few days. I didn’t know such a dish exists in Konkani cuisine before this comment from Preeti. I found a few recipes when I googled, but then she forwarded me this link . Somehow I could not make it for a long time, but when I prepared this last week, I absolutely loved this dish. I had prepared this for an evening snack, but I guess this can even be prepared for breakfast.
Ingredients: All purpose flour/Maida 2 cups Wheat rava (sooji) 1 cup Grated coconut 2 tbl spns Chilli powder 1 tea spn Mustard seeds 1/2 tea spn Asafoetida(hingu) a pinch Curry leaves 1 strand Oil Salt
Method:
Make dough of flour and maida with warm water and 1 tea spn warm oil. Kneed it to make a very smooth dough (like chapathi dough). Heat 1 tea spn oil and add mustard seeds. When they start popping, add curry leaves and asafoetida. Add sooji and fry (like in upma ) till sooji turns slightly brownish. Add coconut, salt, chilli powder and around 1/2 cup water. Cook till sooji absorbs all water. (I was not having curry leaves when I prepared this, so there are no leaves in the picture below).
Make a small ball of dough and spread a bit using the palm. Keep a sooji mixture ball on it and cover the ends firmly.
With a rolling pin, roll it into small puris.
Heat oil and deep fry the puris. Serve hot with ketchup.
Serves : 2
Preparation time : 20mins
Every South Indian cuisine has its own recipe for Vadas . Here is Andhra Version of it. As Preeti says here , this is a must in any wedding meal ( Vardike/lagna javan ) for Konkanis.
‘ Biscuit ambado ‘ is prepared as an evening snack at my home. Aayi makes these vadas with ginger chutney . Her vadas are very soft and crispy and one of the best vadas I have ever had. She always makes them in the shape of vadas (with a hole in between – called as thoothu vadas ) for my brother, but usually the traditional ‘ biscuit ambade ‘ has no shape, may be because giving the nice shape is extra work. I don’t bother about the shape as far as I am getting the proper taste :D.
Ingredients: 1 cup urad dal 2 tbl spns fresh/frozen coconut + few pieces of fresh coconut 4-5 curry leaves 1 tea spn ginger (cut into tiny pieces or grated) 2-3 green chilies(cut into tiny pieces) Oil Salt
A handful of urad dal with skin makes vadas become very crispy.
Method: Soak urad dal for around 2 hours. Grind it into a paste (with minimum or no water), the paste need not become very soft. Add coconut, curry leaves, ginger, green chillies and salt. Mix well. Heat oil. Drop small balls of the batter in hot oil and fry on a medium flame. Serve with ginger chutney .
Serves : 2 Preparation time : 15mins
