Can I make the pancake batter ahead of time?
Yes, you can prepare the batter up to 1 day in advance and store it in the refrigerator. Whisk well before using.
BREAKFAST
Maldivian Tuna and Coconut Pancakes (Mashuni Roshi)
These savory Maldivian pancakes, known as Mashuni Roshi, are a delightful breakfast or light meal. They feature a flavorful filling of flaked tuna, fresh coconut, and aromatic spices, all wrapped in soft, thin pancakes.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, whisk together the flour, 1/2 teaspoon salt, and water until a smooth batter forms. Stir in 1 tablespoon of vegetable oil. Let the batter rest for 10 minutes.
02
While the batter rests, prepare the filling. In another bowl, combine the drained and flaked tuna, grated coconut, chopped red onion, chopped green chili, and lemon juice. Mix well to combine.
03
Heat a lightly oiled non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the skillet and spread it thinly to form a pancake, about 6-7 inches in diameter.
04
Cook for 1-2 minutes per side, until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the skillet as needed, to make approximately 8-10 pancakes.
05
Once all pancakes are cooked, place a spoonful of the tuna and coconut filling in the center of each pancake. Fold the sides over to create a wrap or roll. Serve immediately.
About This Recipe
These savory Maldivian pancakes, known as Mashuni Roshi, are a delightful breakfast or light meal. They feature a flavorful filling of flaked tuna, fresh coconut, and aromatic spices, all wrapped in soft, thin pancakes.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, lightly toast the grated coconut in a dry pan for a few minutes before adding it to the filling. Adjust the amount of green chili to your preferred spice level. A squeeze of extra lime juice over the finished pancakes can brighten the flavors.
Easy Substitutions
Canned salmon can be used instead of tuna. If fresh coconut is unavailable, unsweetened shredded coconut can be rehydrated with a little warm water before use. For a milder flavor, omit the green chili or use a pinch of black pepper instead.
Storage & Reheating
Leftover pancakes and filling should be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat pancakes gently in a dry skillet or microwave. The filling is best served at room temperature or slightly warmed.
Serving Suggestions
Serve Mashuni Roshi with a side of fresh fruit like mango or papaya. A simple tomato and cucumber salad makes a refreshing accompaniment. Enjoy with a hot cup of black tea or coffee. For a heartier meal, serve alongside a small bowl of lentil soup.
Common Mistakes
Overcooking the pancakes can make them dry and brittle, so cook them just until golden and set. Overfilling the pancakes can make them difficult to roll or fold. Not draining the tuna properly can result in a watery filling. Using old or stale coconut will diminish the flavor, so always opt for fresh or properly stored unsweetened shredded coconut.
Frequently Asked Questions
What kind of tuna should I use?
Tuna in oil is traditionally used for a richer flavor, but tuna in water can also be used if drained very well.
Can I freeze Mashuni Roshi?
It's best to freeze the cooked pancakes and filling separately. Thaw and reheat as needed, then assemble. The texture of the fresh coconut might change slightly after freezing.
MORE TO KNOW
Mashuni Roshi is a staple breakfast in the Maldives, often enjoyed with a cup of black tea. The key to authentic Mashuni Roshi is the freshness of the coconut and the balance of savory, spicy, and tangy flavors in the tuna mixture. The thin, soft pancakes are designed to complement the rich filling, making it a satisfying and unique start to the day. Experiment with different types of chilies for varying heat levels.
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