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Embark on a culinary journey to Mauritius with our Dholl Puri recipe, a beloved street food that encapsulates the rich and diverse flavors of this tropical paradise. These soft, thin pancakes, filled with spiced legumes and served with various chutneys, are a must-try for those seeking an authentic taste of Mauritian gastronomy. Join us as we uncover the secrets to crafting the perfect Dholl Puri.

Ingredients:

1 cup (200 g) yellow split peas, soaked overnight

1 cup (200 g) all-purpose flour

1/2 cup (120 ml) water (for the batter)

1 teaspoon turmeric powder

Salt to taste

Oil for cooking

Chutneys for serving (tamarind, mint, and coriander)

Instructions:

Rinse and drain the soaked split peas. Grind them into a coarse paste using a food processor. In a bowl, combine the split pea paste, all-purpose flour, turmeric powder, and salt. Gradually add water to the mixture, stirring continuously, until a smooth batter forms. Heat a griddle or non-stick pan over medium heat. Lightly oil the surface. Pour a ladle of batter onto the griddle, spreading it thinly into a round shape. Cook until the edges lift, and the surface bubbles. Flip and cook the other side until golden brown. Repeat the process to make additional Dholl Puri. Serve hot with various chutneys.

Serving:

Dholl Puri is traditionally served hot, folded over a flavorful filling of spiced legumes, and accompanied by an array of chutneys. Embrace the experience by savoring the interplay of textures and spices in each bite.

Dholl Puri stands as a symbol of Mauritian culinary heritage, offering a harmonious blend of flavors and textures. Immerse yourself in the spirit of Mauritius with this delightful street food that captures the essence of the island's diverse gastronomy.