Mangalorean Catholic Lalagites

Ingredients

In this adaptation, the traditional Greek Lalagites are transformed into a Mangalorean Catholic delight by incorporating the unique flavors and ingredients of the coastal Indian cuisine. The original recipe is modified by replacing some of the Greek spices with Indian spices like cumin, coriander, and turmeric. Coconut and curry leaves are added to enhance the coastal flavors, and the dish is served with a tangy tamarind chutney, which is a staple in Mangalorean Catholic cuisine. We alse have the original recipe for Lalagites, so you can check it out.

• 1 cup (200g) rice 1 cup (200g) rice
• 1/2 cup (100g) split black lentils (urad dal) 1/2 cup (100g) split black lentils (urad dal)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 cup (50g) grated coconut 1/2 cup (50g) grated coconut
• 1 sprig curry leaves, finely chopped 1 sprig curry leaves, finely chopped
• Salt to taste Salt to taste
• Oil for frying Oil for frying
• Tamarind chutney, for serving Tamarind chutney, for serving

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 22g, 1g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Soak the rice and lentils separately in water for 4 hours.
2. 2.
   Drain the water from the rice and lentils and grind them together to form a smooth batter.
3. 3.
   In a small pan, dry roast the cumin seeds and coriander seeds until fragrant. Grind them into a fine powder.
4. 4.
   Add the ground spice powder, turmeric powder, grated coconut, curry leaves, and salt to the batter. Mix well.
5. 5.
   Heat a non-stick pan or griddle and grease it with oil.
6. 6.
   Pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin pancake.
7. 7.
   Cook on medium heat until the edges turn golden brown. Flip and cook the other side until cooked through.
8. 8.
   Repeat the process with the remaining batter.
9. 9.
   Serve the Mangalorean Catholic Lalagites hot with tamarind chutney.

Treat your ingredients with care...

• Rice — Ensure that the rice is soaked for at least 4 hours to achieve a smooth batter consistency.
• Lentils — Soak the lentils separately from the rice to ensure they are properly softened before grinding.
• Coconut — Use freshly grated coconut for the best flavor and texture.
• Curry leaves — Finely chop the curry leaves to release their aromatic flavors into the batter.
• Tamarind chutney — Adjust the sweetness and tanginess of the chutney according to your preference.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the batter.
• Serve the Lalagites with a side of coconut chutney for an extra burst of flavor.
• Experiment with different toppings such as chopped onions, tomatoes, or cilantro.
• Make the batter slightly thicker for thicker and fluffier Lalagites.
• Leftover Lalagites can be refrigerated and reheated in a toaster or oven for a quick snack.

Serving advice

Serve the Mangalorean Catholic Lalagites as a breakfast or brunch dish. They can be enjoyed on their own or with a side of coconut chutney and tamarind chutney. Pair them with a hot cup of masala chai for a complete and satisfying meal.

Presentation advice

Arrange the Lalagites on a platter, stacking them slightly overlapping to showcase their golden edges. Garnish with a sprinkle of freshly chopped curry leaves for a pop of color. Serve the chutneys in small bowls on the side for dipping.