Ooty Varkey, as it’s in the name it’s a famous biscuit from Ooty. Unlike other bakery items, Varkey doesn’t rely on the eye appealing looks. But, in terms of popularity, Varkey is a kind of biscuit. Baked to golden brown, it looks like a lump of dough but dip it and eat it with tea or coffee, it’s addictive.

I first tasted Ooty Varkey on my visit to Ooty several years back. But, completely forgot about it and years passed by. As this week is a list of mandatory dishes all bloggers are to present, I was a little tensed as there is not much to research on the recipe. Thanks a bunch to our fellow blogger and friend Gayathri Kumar who did the research and gave us the recipe with step by step instructions. Couldn’t have done this recipe without her help.

She said that the bakeries use one day old dough while making a fresh batch. The old dough is diluted in water and incorporated while kneading the fresh batch. I rested the dough overnight in the fridge and it worked well.

Preparation Time:  20 minutes

Resting Time: 4 hours at room temperature and then overnight in the fridge

Makes : 34 Varkis


All Purpose Flour : 1 cup

Sugar : 1/3 cup

Oil : 3 tablespoons

Salt : 1/4 teaspoon

Water: 1/4 cup

For Layering:


All purpose Flour


In a bowl, add all the ingredients except water and make a crumbly mixture. Add water and make a soft dough.

Cover and set aside for 3-4 hours and rest it overnight in the fridge.

Preheat the oven to 180 degrees Centigrade.

Take the dough on a greased counter, roll it into a transparent rectangle layer. Add couple tablespoons of oil and flour and make a paste. Gently spread the paste on to the dough.

Fold 1/3rd of the rectangle inside and fold the opposite side also inside to form a letter fold. Love make a little more paste with oil and flour, use the paste and close the surface entirely.

Fold twice to make a letter fold and let it rest for 10 minutes.

Now roll into a thin rectangle, cut into strips. Take each strip, pull some dough from it and roughly make a round shaped ball pinching the top.

Arrange them on a tray and bake for 40-45 minutes or until the varkis are golden brown.

Let them cool and serve with hot tea or coffee.


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