My 1st time I tried this it was a failure. But following your recipe I gave it another try ... and man it was a délice🤤 I'm definitely gonna do it again. Thank you.
Mauritian 'Gato Dhal' undoubtedly traces its origins to Indian cuisine, specifically the dish known as 'Dhal Vada'. This transition of culinary tradition is a common occurrence given the historical and cultural connections between Mauritius and India. Here's a deeper dive into the relationship and distinctions between these two dishes: 1. **Origin and Migration**: - Indians, primarily from the state of Bihar, were transported to Mauritius as indentured laborers during the 19th and early 20th centuries by the British. They brought with them their rich culinary traditions, including the cherished Dhal Vada. - Over time, the traditional Indian recipe adapted to the local ingredients and taste preferences of Mauritius, leading to the birth of 'Gato Dhal'. 2. **Ingredient Variations**: - While both dishes mainly utilize lentils (dhal) as the core ingredient, the types of lentils and the ratio of ingredients might vary. For instance, Dhal Vada often employs urad dal or chana dal, whereas Gato Dhal might utilize yellow split peas. - Additionally, the spices and herbs used may differ to reflect the local palate. 3. **Preparation and Serving**: - Both Dhal Vada and Gato Dhal are deep-fried lentil fritters, but the precise methods of preparation and serving might have minor differences, reflecting the blend of cultures in Mauritius. - Gato Dhal might be served with chutneys and pickles that have a unique Mauritian twist, while Dhal Vada is typically served with Indian chutneys. 4. **Cultural Significance**: - Both dishes hold cultural significance in their respective regions. They are often prepared for festivities, family gatherings, and as street food staples, providing a link to heritage and community. 5. **Evolution Over Time**: - As with many traditional dishes, both Gato Dhal and Dhal Vada have likely witnessed numerous variations and evolutions over time, reflecting the changing tastes and influences of their respective regions. This culinary journey from Dhal Vada to Gato Dhal is a beautiful testament to how food can transcend borders and become integral to the cultural fabric of different societies, while also evolving to reflect the unique tastes and preferences of each community.
Thanks so much for posting this historical context, this is so interesting. I believe my part of my family ancestry originate from Lucknow and Calcutta. I'd like to use it as my daughter's school would like contributions for her 'International Day', as I was going to attempt to make them (my parents are Mauritian but I've never made them before). Ignore the other comment, clearly that idiot is uneducated and can't spell. Merci beaucoup!
Hi Bernadette, what kind of dry pulse can you find where you live? You could probably replace the yellow split peas by Red lentils or even chickpeas as they are more common 😉
Hi there, it is probably because it has been fried for too long or maybe the gateau piment are too small so there is less stuffing inside. The baking soda is to keep the gateau piment crunchy for longer 😉
I miss mauritius 🇲🇺 and its food 😢
My 1st time I tried this it was a failure. But following your recipe I gave it another try ... and man it was a délice🤤 I'm definitely gonna do it again. Thank you.
Looks beautiful and they are my favourite ❤
Amazing! Im gonna try it soon ❤
my favourite!💕
dont know much about mauritius food but it looks amazing. will definitely try it out later 😋
Thank you Henry! Its definitely worth the try 😊
@@TheFoodiesAvenue I made it today it was delicious! so crispy and tasty could not stop eating it. thank you for the recipe!
So happy that you tried and liked our recipe! Thank you for sharing 😊
It looks crunchy delicious..i never knew we can put baking soda in gateau piments.will surely try same.thanks
Hi Neera, the baking soda is really good at keeps the Gateau Piment crunchy for a long time 😉 However, be careful not to put too much as well. Enjoy!
All my family liked the food thank u very much
🙏
Hi thanks for the recipe recommendated as it comes perfect 🥰 try it for Ramadan excellent very crunchy and no oil absorb
Thats awesome! Thank you so much for sharing 😊
Thank you for your recipe!
You're welcome! 😊
Mauritian 'Gato Dhal' undoubtedly traces its origins to Indian cuisine, specifically the dish known as 'Dhal Vada'. This transition of culinary tradition is a common occurrence given the historical and cultural connections between Mauritius and India. Here's a deeper dive into the relationship and distinctions between these two dishes:
1. **Origin and Migration**:
- Indians, primarily from the state of Bihar, were transported to Mauritius as indentured laborers during the 19th and early 20th centuries by the British. They brought with them their rich culinary traditions, including the cherished Dhal Vada.
- Over time, the traditional Indian recipe adapted to the local ingredients and taste preferences of Mauritius, leading to the birth of 'Gato Dhal'.
2. **Ingredient Variations**:
- While both dishes mainly utilize lentils (dhal) as the core ingredient, the types of lentils and the ratio of ingredients might vary. For instance, Dhal Vada often employs urad dal or chana dal, whereas Gato Dhal might utilize yellow split peas.
- Additionally, the spices and herbs used may differ to reflect the local palate.
3. **Preparation and Serving**:
- Both Dhal Vada and Gato Dhal are deep-fried lentil fritters, but the precise methods of preparation and serving might have minor differences, reflecting the blend of cultures in Mauritius.
- Gato Dhal might be served with chutneys and pickles that have a unique Mauritian twist, while Dhal Vada is typically served with Indian chutneys.
4. **Cultural Significance**:
- Both dishes hold cultural significance in their respective regions. They are often prepared for festivities, family gatherings, and as street food staples, providing a link to heritage and community.
5. **Evolution Over Time**:
- As with many traditional dishes, both Gato Dhal and Dhal Vada have likely witnessed numerous variations and evolutions over time, reflecting the changing tastes and influences of their respective regions.
This culinary journey from Dhal Vada to Gato Dhal is a beautiful testament to how food can transcend borders and become integral to the cultural fabric of different societies, while also evolving to reflect the unique tastes and preferences of each community.
Bouss fess aller ek ou longue zistoire do.Nou Nou morisien nou ,ferme F mangue gato Pima tranquil flrm
Thanks so much for posting this historical context, this is so interesting. I believe my part of my family ancestry originate from Lucknow and Calcutta. I'd like to use it as my daughter's school would like contributions for her 'International Day', as I was going to attempt to make them (my parents are Mauritian but I've never made them before). Ignore the other comment, clearly that idiot is uneducated and can't spell. Merci beaucoup!
Nothing to do with India
I like to put curry poulet leaves
Thank you for the suggestion! 😉
Hello, i like your video, humble request if you could please specify which grinding machine you have used and suggest where we can buy it. Thanks
These look amazing!! That crunch 🤤
Thank you so much! 😊 Give the recipe a try.
I was searching that everywhere finally
Give us your feedback when you try the recipe! 😉
Pls share mauritian restaurant style riz frite poulet, thanks 🙏🏽
Thank you for the suggestion! 😉
Bonjour pour le “yellow split beans” lequel faut-il prendre? Une marque en particulier sur le marché mauricien? Merci
Bonjour Valérie, vous pouvez utiliser n'importe quelle marque de dhull ou 'Yellow split peas'. 👍
Super tasty
Can I do the gâteau piment with the shall gram?
I used to love going to Quatre-Bourne or Rosehill with my Grandad as a nipper, he would treat me to a bag of these.
Je vis en Italie et je ne trouve pas du dholl. Pouvez vous me dire par quel ingredient je pourrais le remplacer.
Hi Bernadette, what kind of dry pulse can you find where you live? You could probably replace the yellow split peas by Red lentils or even chickpeas as they are more common 😉
Hello, do you know why after I fry it, the inside is dry,especially when it’s cold? Also can I ask why do you put baking soda? Thanks
Hi there, it is probably because it has been fried for too long or maybe the gateau piment are too small so there is less stuffing inside. The baking soda is to keep the gateau piment crunchy for longer 😉
We never put baking soda and coriander
Est que je peut utilize de Lantir Rouge, parce ont trouve past de dalle ici
Hi Aldo, Lentil rouge is very similar to dhull so a guess you can give it a go. Let us know how it turns out! 😉
Sure
Hi, can i put baking soda if i freeze the gato piments paste?
Hi there, I believe it should be fine to freeze the gato piment paste with baking soda. However, im not 100% sure as I always cook everything 😄
@@TheFoodiesAvenue thank you
Buono😋
name of ingredients
❓️❓️❓️❓️❓️❓️❓️❓️❓️
ماحلاه
So good in an air fryer.
😍
❤❤❤🥰🥰🥰🥰👍
J ai vécu a trou d'eau douce et je m'ennuie de tous ça
We used to call "Vadai". In South India, it is very typical traditional food recipe... and this vadai Soak this in curd, it was called "Thayir Vadai"
I made this, but it was way too SALTY. Could not eat them.
Add salt according to your taste.e veryone's taste is not the same