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Friday, February 19, 2016

Malpuri /Malpua

Malpuri is the small pancakes served as a dessert or snacks. This sweet dish is prepared on the occasion of festivals in India especially on Diwali. This is also called as Malpua in Northern Parts of India where in one  extra ingredient is used that is mawa or khoya. The method of preparing this dish is very easy.
Malpuri’s that we get in shops contain the usage of cooking soda which makes the dish fluffy. It also consume extra oil while deep frying. I always cannot eat more than two malpuri’s which is store bought due to adding of cooking soda. My personal opinion is that homemade malpuri’s are the best when compared to store bought which is less oily, fresh and delicious also you can eat many malpuri’s as you can.
I have followed the recipe from a Konkani cook book "Amgel Khan Javan" written by Jaya V Shenoy.

Preparation Time   : 10 min
Cooking Time        : 30 min
Batter resting time: 3 Hours
Makes                     : 15 Malpuri’s


English Name For Ingredients
Hindi Names For Ingredients
All purpose flour/Maida
सभी उद्देश्य आटा / मेडा
1 Cup
¼ Cup
1 Cup
¾ Cup
Cardamom Powder
इलायची पाउडर
½ tsp
Yellow Food Color
खाद्य रंग
A big pinch
Ghee or Oil
घी / तेल
For deep frying


1)Prepare the batter for malpuri.  Add sugar and yellow food color in a bowl. Add ¼ cup of water to the yogurt and mix well. Add this yogurt to the sugar and stir for a while to dissolve the sugar particles. 

2)Also add all purposes flour, semolina and cardamom powder and mix well so that there should not be any lumps.

3)Your batter is ready and let it rest for minimum 3 hours. The consistency of the batter should be thick than dosa batter but should be of dropping one.

4)After three hours, heat a frying pan and add oil or ghee or oil + ghee which should be 1 inch above the bottom.
5)Keep flame slightly less than medium. Pour a little amount of batter so that it forms a round shape.

6)When the edges turn golden brown flip them and fry for few seconds. If you like soft malpuri’s remove from oil before it turns golden brown.
7)You should be careful while removing from oil. Take it on spatula and remove the excess oil or ghee by pressing it using another spatula or slotted spoon.

8)Remove onto absorbent paper and repeat the procedure to make remaining malpuri’s.
9)You can store it in an air tight container for 4 to 5 days after it gets cooled.

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