Cara membuat
- Buat adonan: campur tepung, garam, minyak, dan air hangat. Uleni 8 menit. Diamkan 30 menit.
- Buat isian: campur tuna suwir, kelapa parut, bawang merah, cabai, daun kari, garam, dan air jeruk nipis.
- Bagi adonan menjadi 12 bola. Giling tiap bola menjadi lingkaran berdiameter 16 cm.
- Letakkan 3 sendok makan isian di salah satu sisi. Lipat menutupinya menjadi setengah lingkaran; tekan tepi rapat.
- Panaskan 1 sendok makan minyak di wajan lebar. Goreng mas roshi 3 menit per sisi hingga keemasan tua.
- Tiriskan. Sajikan panas bersama teh; santap sebagai camilan teh sore atau makan siang.
Common questions
Can Mas Roshi be made ahead?
Mas Roshi is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Mas Roshi spicy?
Mas Roshi as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Mas Roshi vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Mas Roshi to make at home?
Mas Roshi sits at intermediate difficulty — total time about 70 minutes. The ingredients are not unusual but the timing requires attention.
Can Mas Roshi be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Mas roshi adalah camilan portabel khas Maladewa - dijual dari kios pinggir jalan dan toko roti, disantap sebagai makanan teh sore dan sebagai bekal makan siang. Hidangan ini umum di seluruh Maladewa; setiap pulau memiliki toko rotinya sendiri yang membuat mas roshi.
