Ragi Malpua

The second recipe that I am going to post under the “Holi Recipe” theme is the Ragi Malpua. Malpua is a sweet pancake which is quite famous in Orissa, but it found its way to the other states and now it has become a popular dessert throughout India. Instead of frying the malpua, I prepared them like regular dosa and stuffed it with grated coconut – nut filling. Also, I made it with Ragi flour, Wheat flour, and Oats flour thus making diabetic friendly.


When I heard about malpua and its preparation, the first thing that came to mind was Adirasam.  I know there is a lot of difference between these two desserts but the appearance and ingredients reminded me of adirasam. As I mentioned in my Baked Mathri post, I found this recipe in the NDTV food link. For baked methi mathri I went with my recipe and measurements, but for malpua, I took the base recipe from here. When I found ragi and oats in the ingredient list, I didn’t even look further. You might all know that I am trying to incorporate both millets and oats in our day to day cooking and how can I ignore a recipe which contains both my favorites. (Yes, they have become my favs now)

RagiOatsMalpua
As I said, the moment I saw ragi and oats flour, I made up my mind to prepare this. I did not have any melon seeds at home but thought of replacing it with crushed pistachios. I cannot claim that pistachios are the correct replacement, but I can assure for sure that the coconut-pistachio-honey filling was so delicious. (yes yes, even if I say so myself)
The recipe is so simple. We need to mix all the flour along with sugar and milk to prepare the batter. Make pancakes/dosa with the batter and top it up with coconut-pistachio filling and roll it up. Errr you might as well call this as stuffed sweet dosa or stuffed pancakes. ;-) As you can you see from the pictures, two malpuas are brown whereas the other two or not. Because of the sugar addition and ragi flour, they malpuas tend to turn brown. In fact, in the original recipe, they asked to cook until they are brown. But the brown layer quickly comes off like in ragi dosa. So for two malpuas before filling, I tried to remove the brown coat, and for other two I let it stay.

Without any further ado, here is the Ragi Malpua recipe.

 Ingredients:

  • For the malpua:
  • Ragi Flour – 4 tbsps
  • Wheat Flour – 2 tbsps
  • Oats Flour – 1 tbsp (see prep work)
  • Salt – a pinch
  • Powdered Sugar / Sweetener of your choice – 1/4 cup
  • Milk – 3/4 cup
  • Oil for preparing Malpua
  • For the filling:
  • Grated Coconut – 2 tbsps
  • Pistachios – 15 to 20
  • Green Cardamom Powder – 1/2 tsp
  • Honey / Nectar – 2 tsps
  • Fruits of your choice to garnish (I used blood orange)

Prep – Work:

  • Grind about 1/4 cup of old fashioned oats coarsely and take about 1 tbsp. I did not dry roast the oats, but you can dry roast them and grind the oats.
  • Remove the pistachios from the shell and dry roast them for a couple of minutes. Grind it coarsely and set aside.
  • Grate about 2 tbsp of coconut and set aside. If using frozen, thaw it to room temperature.

Procedure:

  • Preparing the filling:

MalpuaFilling

  • Mix the grated coconut, ground pistachios, green cardamom powder and honey/nectar together.
  • Make sure the ingredients are well incorporated.
  • Set this filling aside.
  • Preparing the Malpua:

MalpuaBatter

  • In a mixing bowl, add the ragi flour, wheat flour, and oats flour along with a pinch of salt and powdered sugar.
  • Mix them well and slowly add the milk and form the batter. The batter consistency should be pretty much like dosa batter consistency.

MalpuaPreparation

  • Heat the tawa or griddle and pour about one ladleful of batter and spread the malpua slightly. Drizzle some oil around the edges and let it cook for about 50 seconds to 1 minutes.
  • Now slowly flip and let the other side cook for about 45 seconds. Malpuas should not be crisp so do not let it overcook. If its crisp, rolling might become hard.
  • After 45 seconds remove it from the griddle and prepare the remaining malpuas in a similar way.
  • Assembling:

MalpuaRolling

  • Add about 1 tbsp of coconut pistachio filling and place it in one corner of the cooked malpua.
  • Slowly roll the edges.
  • Similarly, roll the other malpuas with the filling.
  • Drizzle the remaining filling on top and serve with your favorite fruit or additional honey drizzled.

RagiMalpua

Notes:

  • Adjust the flour measurements as per your preference.
  • Instead of powdered sugar, cane sugar or jaggery can be added, but the malpuas might turn brown.
  • Do not let the malpua to become crisp and then rolling might difficult.
  • Brown edges and back side are completely ok. As I mentioned above, I removed the brown layer in two of my malpuas.
  • Adjust sugar as per your preference.
  • You can get creative and vary the inside filling. You can replace pistachios with your favorite nuts, ignore coconut and prepare a filling with only nuts. The sky is the limit here.

RagiMalpuaCollage

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Ragi Malpua
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Holi special diabetic friendly malpua, prepared with ragi flour, wheat flour, oats flour with coconut-honey-pistachio filling.
Course: Dessert
Cuisine: Indian
Servings: 4 Ragi Malpuas
Author: Srividhya G
Ingredients
For the malpua:
  • 4 tbsps Ragi Flour
  • 2 tbsps Wheat Flour
  • 1 tbsp Oats Flour see prep work
  • a pinch Salt
  • 1/4 cup Powdered Sugar / Sweetener of your choice
  • 3/4 cup Milk
  • Oil for preparing Malpua
For the filling:
  • 2 tbsps Grated Coconut
  • 15 to 20 Pistachios
  • 1/2 tsp Green Cardamom Powder
  • 2 tsps Honey / Nectar
  • Fruits of your choice to garnish I used blood orange
Instructions
Prep - Work:
  1. Grind about 1/4 cup of old fashioned oats coarsely and take about 1 tbsp. I did not dry roast the oats, but you can dry roast them and grind the oats.
  2. Remove the pistachios from the shell and dry roast them for a couple of minutes. Grind it coarsely and set aside.
  3. Grate about 2 tbsp of coconut and set aside. If using frozen, thaw it to room temperature.
Preparing the filling:
  1. Mix the grated coconut, ground pistachios, green cardamom powder and honey/nectar together.
  2. Make sure the ingredients are well incorporated.
  3. Set this filling aside.
Preparing the Malpua:
  1. In a mixing bowl, add the ragi flour, wheat flour, and oats flour along with a pinch of salt and powdered sugar.
  2. Mix them well and slowly add the milk and form the batter. The batter consistency should be pretty much like dosa batter consistency.
  3. Heat the tawa or griddle and pour about one ladleful of batter and spread the malpua slightly. Drizzle some oil around the edges and let it cook for about 50 seconds to 1 minutes.
  4. Now slowly flip and let the other side cook for about 45 seconds. Malpuas should not be crisp so do not let it overcook. If its crisp, rolling might become hard.
  5. After 45 seconds remove it from the griddle and prepare the remaining malpuas in a similar way.
Assembling:
  1. Add about 1 tbsp of coconut pistachio filling and place it in one corner of the cooked malpua.
  2. Slowly roll the edges.
  3. Similarly, roll the other malpuas with the filling.
  4. Drizzle the remaining filling on top and serve with your favorite fruit or additional honey drizzled.
Recipe Notes
  • Adjust the flour measurements as per your preference. Instead of powdered sugar, cane sugar or jaggery can be added, but the malpuas might turn brown.
  • Do not let the malpua to become crisp and then rolling might difficult. Brown edges and back side are completely ok. As I mentioned above, I removed the brown layer in two of my malpuas.
  • Adjust sugar as per your preference.
  • You can get creative and vary the inside filling. You can replace pistachios with your favorite nuts, ignore coconut and prepare a filling with only nuts. The sky is the limit here.

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