Moutay

This recipe calls for flour, rice, and sugar. Because it is deep fried, it is rather unhealthy, yet it is a true sweet treat. They have a slightly meaty chewy texture because to the coarsely crushed rice, and a crystallized sugary outside covering. The Seychellois moutay is fatter and fleshier than the Indian variant, and it has fewer coils. It also does not contain any yoghurt.

Instead of a piping bag, a funnel or lantonwanr was traditionally employed. The lantonwanr was a homemade funnel fashioned of half a coconut shell and a small hollow pipe, usually bamboo, put into the soft eye of the shell. The cook would place one finger in the hole at the end of the pipe, scoop the batter into the shell, and then release the finger, allowing the batter to tumble in continuous circles into the heated oil. When the desired number of coils is reached, the finger blocks the pipe to prevent the batter from continuing descending into the oil. The funnel is transferred to a different portion of the hot oil, and the procedure begins again for the next jalebie.

Ingredients

• 1 cup rice or rice flour, 2 cups plain flour, 1 1/2 cups warm water, 1 tablespoon instant yeast, Oil for deep frying, 2 cups water, 1 cup sugar.

Instructions

• Place the sugar and water in a pan and stir over medium heat until the sugar dissolves completely.
• Cook the syrup for a few minutes on medium heat while continuously stirring.
• Allow it to cool completely.Wash the rice, place in a sieve, and allow to drain until dry.
• Blend the rice until fine.Add the yeast to the warm water and allow to stand for few minutes.
• Place, the blended rice and flour in a large bowl, pour the water and yeast mixture, and mix to get a thick batter. (batter should be slightly running )
• Heat some oil in a deep pan or pot.
• Place the batter in a piping bag. (you can also use a funnel)
• Pipe the batter into the hot oil making a swirling shape.
• Allow to float and turn over until golden brown.