Mofo Gasy | Malagasy Bread | Madagascar Breakfast

Mofo Gasy 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. 

Lightly sweetened yeasted batter is poured into circular molds(like our paniyaram pan) and cooked on medium flame until it becomes crispy on both sides.It has quite different variations in the making across the Madagascar region based on the usage of coconut milk & flavoring agents.

Actually while going through the recipe ingredients, it reminded me of rava paniyaram that we used to make them as snacks and i was expecting the same taste, but i was totally wrong, adding yeast changes its texture and taste totally. 

The outer surface is slightly crispy when it's hot and on the inside it's chewy and soft. Overall it's so delicious with the cup of black coffee/tea. Here in the recipe i have used my paniyaram pan to fry the mofo gasy and it's quite delicate to turn on the other side while cooking, so i couldn't get the perfect round shape, but i'm quite satisfied with both taste and texture for the first timer :-)

 Before check out the recipe, if you like to know what i have shared on the past 2 days under International Breakfast, here they are

Day 1 - Mysore Masala Dosa from India
Day 2 - Mani pittu from Srilanka

Mofo Gasy

Preparation Time : 3 hrs | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Mofo Gasy, Malagasy Bread, Madagascar Breakfast Mofo Gasy means "Malagasy bread" , is a traditional breakfast from Madagascar ,the large island off the southeast coast of Africa.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
All purpose flour - 1/2 cup
Semolina - 1/3 cup
Sugar - 2 tbsp
Condensed Milk - 3 tbsp
Luke warm water - 1/2 cup +1 tbsp
Instant Yeast - 1/4 tsp
Salt - a pinch
Cooking oil - for greasing the pan

Procedure

Take the flour, semolina, sugar,salt & yeast in a bowl, mix it well and then add the lukewarm water.

Mix it all well together. Cover the bowl with the cling wrap and let it rest for 3-4 hrs. After 4 hrs, the batter should have bubbles all over and risen a bit.

Now remove the cling wrap and mix the batter with the ladle, add the condensed milk. 

Mix it all well together. Heat the paniyaram pan, add few drop of oil in each hole and let it heat, then pour the batter into each hole. Let it cook for 2-3 mins in medium flame.

Gently flip them with the wooden stick and cook on the other side also for 2-3 mins and then remove it from the pan.

Mofo Gasy/ Malagsasy Bread is ready. Serve it with coffee or tea.

Notes:

• The batter is so soft, so  it's really tricky to flip the pancake on to the other side. Highly recommend to use non sticky pan and grease it generously.
• This Pancake is mildly sweetened and it's taste great with a cup of black coffee/tea
• Instead of condensed milk, you can use whole sugar itself, it may need  5 tbsp of sugar.
• Condensed milk gives richness to the dish.
• I haven't used any flavoring agent, but if you want add 1/2 tsp of vanilla extract.
• Cook in low flame, otherwise it would get darken very quickly.
• If you don't have enough time in the morning,make the batter on previous night and keep it in the refrigerator for overnight, so the batter will be all fermented and ready for morning breakfast.