Simple and Straightforward Ingredients
This recipe is gluten-free because it uses brown rice flour in a combination with millet flour. The dough is pan-fried to achieve the crunchy on the outside and doughy on the inside texture that feels like a cross between pancakes and doughnuts. The recipe makes 12 to 18 servings and calls for:
- Half a cup of whole milk and an additional one and a half cups
- Two cups of brown rice flour
- Two cups of millet flour
- A quarter cup of boiling water
- Two tablespoons of sugar
- Two teaspoons of active dry yeast
- One tablespoon of baking powder
- Vegetable oil for frying
- Powdered sugar
How to Prepare This Dish from Mali
Combine the boiling water, half a cup of milk, sugar, and yeast, and set aside until the yeast activates. In the meantime, combine the two types of flour and the baking powder in a large bowl. Add the yeast mixture and begin whisking in the remaining one and a half cups of milk until a thicker batter is made. Cover the batter and let it sit in a warm spot for 30 to 45 minutes.
When the dough has risen and become bubbly, it’s time to start frying. In hot oil, lay down the dough by the spoonful and fry until golden brown on both sides. Drain them on a prepared plate lined with paper towels.
Enjoy Them Right Away
This Mali dish is usually served with a dusting of powdered sugar. This doesn’t mean that one can’t get adventurous by adding a coating of fresh honey instead or having them alongside fruit, nuts, or whatever their preference is. Enjoy the Maasa while they’re warm!