Q&A for How to Make Mahamri

Yes, you can use milk or water. You will have to use a lot of milk so that the dough is smooth and not dry.

Though mahamri are traditionally made with coconut milk, you can also use regular milk, though it gives the doughnuts a slightly different flavor.

You can replace the coconut milk with regular milk, but I would avoid using eggs.

Yes, of course. In the recipe you use both to give the mahamri both flavor and moistness.

Consider using vegetabel oil. It brings out the taste of the Manamri.

Yes, it will still work. It will give it more of a nutty taste.

No, you can’t. Beans are very different from peas and you will not get the same delicious taste.

Mixing everything at once instead of using steps might lead to the cake failing or not tasting good. You should always follow the steps when it comes to baking, it's not that different from getting a chemistry experiment right.

Yes, you can. Keep in mind it does change the flavor profile, but if you are into experimentation, give it a go!

You could. Or, use a coconut scraper, which is usually used to make grated coconut. A food processor, using a grater attachment, does just as well, if not better.

You could, but the texture will be different. You might get extra leavening, but it's all experimentation.

The coconut milk is there to add extra flavor and the fat is necessary for a flavorful taste and a better crumb. I cannot think of a better substitution without making a flat, tasteless pancake.

You really cannot find a healthy preservative to make these last longer. Citric acid is often used, but you can't use it with yeast because it will kill the yeast. Refrigerate or freeze your mahamri is my best recommendation.

A minimum of 1 hour. This allows the yeast to activate well. You can also determine by size. When the dough is double its size, you can go on with the cooking. (Some people like to leave it overnight.)

The colour depends on how long you leave it for in the oil and the temperature of the oil.

You can; however, the traditional recipe does not contain molasses, as it is not an ingredient in most East African dishes.

This is dependent on a light batter and a higher heat for the cooking oil. If using a dense batter, this won't lend itself well to a puffy mahamri.

You will not get the texture or the flavor of traditional mahamri if you use baking soda. In fact, you need baking soda AND baking powder for any decent leavening, but still, it won't be the same.

Mix together equal parts cinnamon and nutmeg and use in place of the cardamom called for in your recipe.

No. The water is used to proof the yeast. The milk is then later mixed with the proofed yeast mixture (which contains the water).

Yes, you may be able to use milk, but remember, the final taste might seem unusual.