Muffins recipes

National dish of Mauritius

flag of Mauritius

  • Independence: 12. 3. 1992
  • Capital: Port Louis
  • Official language: None
  • Population: 1 291 456
  • Area: 2 040 km2
  • International code: MU
  • Currency: Mauritian rupee (MUR)
map of Mauritius

Dholl puri


  • 1/2 tbsp cumin seeds
  • 250 g yellow split peas, soaked overnight
  • salt
  • 1 kg plain flour
  • 1/2 tsp turmeric
  • 400 ml warm water
  • vegetable oil
Dholl puri is national food (dish) of Mauritius


Toast the cumin seeds in a dry frying pan. Grind in a mortar. Drain and rinse the peas and boil in fresh water until just tender. Drain well and blend with the cumin in a food processor (the mixture should be like a powder). Add salt to taste. Place the flour, turmeric and 2 pinches of salt in a large bowl and mix well. Add the water, mix to a smooth dough and knead for about 5 minutes. Cover the dough with a damp cloth and leave for 20–30 minutes. Form the dough into balls weighing about 60 g. Make an indent in the centre of each ball and stuff with the pea mixture. Seal the dough around the filling. Roll the balls out on a floured surface to very thin rounds. Brush a frying pan (non-stick is ideal) with oil and cook each dholl puri over high heat for 2 minutes on each side. Before flipping, brush the top with a little oil.


Mauritius is an island in the Indian Ocean, about 560 miles / 900 kilometres east of Madagascar. Mauritian cuisine is delightful, and has been described as “a paradise for the senses”. Since the first permanent settlement of the island by the French in the eighteenth century, food on Mauritius has been greatly influenced by the many ethnic groups that now call the island their home. People from Africa, China, Europe, and the Indian Sub-Continent brought ingredients and recipes, and all those sources have been drawn upon to create a truly "fusion" style of cooking. It has been said that a typical day in Mauritius starts with a Continental breakfast, continues with an Indian lunch, and ends with a Chinese dinner. First came the French in the 18th century, then people from the Indian Sub-Continent and from China followed in the 18th century, after the abolition of slavery throughout the British empire.

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