Mofo Gasy/Madagascar Yeasted Pancakes#EatTheWorld

Mofo Gasy (pronounced as muf gas)means "Malagasy bread", is a traditional breakfast from Madagascar, the large island off the southeast coast of Africa. It's also a common street food served as breakfast along with coffee/tea. Mofo gasy can also be made with coconut milk. Variations of the recipe occur based on the regions of Madagascar. On the coast, this bun is made from coconut milk and is known as mokary voanio or mokary coco. Mofo gasy is prepared with sweetened rice flour batter which is yeasted and cooked in greased circular moulds which ressembles quite like our own appe/aebleskiver pan.

Recipe Source Youtube
1 Cup = 250 Ml
Ingredients
2 Cups + 2 Tablespoons RiceFlour
¼ Teaspoon Instant yeast
2 Tablespoons Granulated Sugar
2 Tablespoons Freshly Grated Coconut
1 Cup Coconut Milk
I Egg
Oil /Desi Ghee as required

Method

Take a cup of water in a pan, add the 2 tablespoons rice flour, bring boil and cook until they turns as a thick paste, switch off the flame. Let the rice paste cool completely. In a large bowl add the rice flour, cooked rice paste, instant yeast, sugar then add the coconut milk and mix everything with your hand until it turns semi thick batter.

Keep it in warm place to ferment / doubles in volume for 3-6 hours. Once the batter ferment/doubles in volume, mix the batter well. Beat the egg, add this to the batter, mix well.

Heat an aebleskiver/appe pan over low heat.
Brush the cavities with the desi ghee/oil. Add some batter in each cavity till its full. Cover the pan and let the pancake cook for 2-3 minutes. Take the lid off and turn each bread over and let it cook till done.

Remove from the cavity and place the mofo gasy in a plate.
Repeat steps 8-12 using the remaining batter. 

Serve the mofo gasy with maple syrup, honey or icing sugar drizzled over it, with hot coffee or tea.
These are soft and delicious

Labels: Yeasted, Pancakes, Appe Pan, Madagascar, International Cuisine, Coconut Milk, Rice flour, Gluten free, Eat the World, Breakfast, Sunday Funday
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Check out all the wonderful Madagascan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Sending this to Sunday Funday too.    

• Laoka with Vanilla Rice by Culinary Cam
• Lasopy by A Day in the Life on the Farm
• Madagascar Yeasted Pancakes (Mofo Gasy) by Sneha's Recipe
• Malagasy Coconut Chicken (Akoho sy Voanio) by Palatable Pastime
• Malagasy Lasopy by Mayuri's Jikoni
• Malagasy Simmered Beef (Hen`omby Ritra) by Amy's Cooking Adventures
• Mofo Gasy by Karen's Kitchen Stories

Sourdough Banana Appe#SundayFunday

This is a sumptuous breakfast which is eggless & vegan will serve 3 to 4 persons and it goes well with a cup of tea, coffee or as a snack.  In the South these are call paniyaram or unniyappam and in Maharashtra we all it appe. In the other countires it's called aebleskiver. Traditional snack made with sourdough starter, jaggery, semolina and banana with touch of cardamom.

I used 100% sourdough starter which is made with 50: 50 ratios of all-purpose flour and whole wheat flour, you can use any flour starter.
I fed the starter at 4.30pm by 7.30 pm it was active. Add the semolina, jaggery and cardamon powder to the starter and extra ¼ cup water Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.

Make sure to cook to only golden-brown color as it tends to cook while it cools down.

To reduce the amount of batter sticking on to the ‘pan’, let the pan heat up a bit before adding the oil. Let the Oil heat again before adding the batter.

Ingredients 
220g Sourdough Starter
¾ Cup Jaggery
¾ Cup Semolina Rava
1 Banana - mashed
¼ Teaspoon Cardamom powder
¼ Cup+ ¼ Cup Water
1/8 Teaspoon Baking soda
Oil/ Clarified Butter - as required for frying
¼ Cup Freshly Grated Coconut - optional

Method

Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.
In a bowl mash the banana into a puree with a masher and set aside.
In a large bowl add active starter, melted and strained jaggery, semolina flour, baking soda, cardamom powder and extra ¼ cup water, mix it well to make a thick pancake batter. Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.Keep it aside for 30 minutes.

Heat oil in appe pan add batter to the mold/each hole. Cover with a lid and let it cook till the bottom side is golden.

As soon as one side ready, turn and cook the other side also . Remove it from the appe pan when a skewer comes out clean. You can also use a spoon to transfer them. 

Transfer to kitchen towel to remove excess of oil. Repeat the process until the entire batter is finished. 

Enjoy!!

Labels: Eggless, Sourdough, Rawa, Semolina, Banana, Appe Pan, Snack, Kids delight, Sunday Funday, Vegan, Overnight

• Banana Chip Cookies with Melted Caramel from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Mousse from Culinary Cam
• Banana Pecan Caramel Sauce from Food Lust People Love
• Banana Zucchini Cake from A Day in the Life on the Farm
• Browned Butter Chocolate Chip Banana Bread from Karen’s Kitchen Stories
• Chocolate Coated Banana from Mayuri's Jikoni
• Double Chocolate Whole Wheat Banana Bread from Cook with Renu
• Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
• Sourdough Banana Appe from Sneha’s Recipe  

Corn Appe

My frist recipe for the Blogging Marathon #43: Week2, Day 1.

This is an easy and quick recipe.  My kid who is 10 years old just loved this snack and finished it in a jiffy.

Ingredients

 1 Cup Sweet Corn

 1 Cup Fine Semolina

 ½ Cup Oats flour

 ¼ Cup Urad dal flour

 2 Nos Green Chillies

 1/4 Teaspoon Ginger Paste

 1/4 Cup Coriander leaves  - finely chopped

1 Sachet Fruit Salt 

Salt to taste

Oil / Ghee

Method

Soak the semolina in a cup of water for 10 minutes and keep aside.

Grind the corn and green chilies in the mixer to form a coarse paste. Mix corn paste, semolina, oats and urad dal flour, ginger paste, coriander leaves, salt to taste and mix well. Add the fruit salt and mix well.  Add little water if required to make the paste consistency.

Heat the aappe pan and sprinkle little oil in each slot .  Add the corn mixture to this cover and cook on medium flame for 2 minutes, when light brown on the bottom side turn the aappe again sprinkle little ghee and cook till this side too is light brown in color.  The ghee in this aappe give an awesome taste.  Remove and serve hot with sauce. Enjoy!!!

Note:  The consistency of the batter should be  like the idly batter for best results.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#43

Sending this to Srivalli's Kids delight event hosted by Harini with the theme - Healthy snacks


Labels: Breakfast, Corn, Healthy Snacks, Kids delight, Appe Pan, Oats, Urad Dal flour, Fine Semolina, Blogging Marathon