Masa (Hausa Rice Pancake) with Onions
Masa is a yeasted rice pancake from Hausa cooking in northern Nigeria, and this version adds chopped onion to the batter. Using cooked rice alongside ground soaked rice gives the cakes a softer, more tender crumb than ground rice alone would. The batter rises with both yeast and baking powder, so the pancakes turn out light inside with a golden crust. Serve them with soup or a dusting of suya yaji.
Instructions
Soak the uncooked rice in water until the grains are soft enough to crush easily. Grind the soaked rice thoroughly until the batter is smooth.
Work the cooked rice into the ground rice so the two are evenly combined.
Stir in the milk if you are using it, then add the yeast, baking powder, sugar and salt. Taste and adjust the salt and sugar to your liking.
Fold in the chopped onion. Cover the bowl and leave the batter to rest for several minutes, until it looks slightly risen.
Heat a little oil in a pan. Drop in spoonfuls of batter, leaving a little space between them.
Cook each pancake until golden on both sides and cooked through in the middle. Repeat with the remaining batter.
Serve the masa warm, with soup or suya yaji.
Make it personal.
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