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    Home » Festivals » Holi » Ragi Malpua

    Ragi Malpua

    Posted on February 25, 2017 · Last Updated on April 19, 2021 · By Srividhya G · 30 Comments

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    Ragi Malpua collage of three images with the logo in the middle

    Ragi Malpua is a Holi special diabetic friendly malpua, prepared with ragi flour, wheat flour, oats flour and coconut-honey-pistachio filling.

    Ragi Malpua collage of three images with the logo in the middle

    What Is 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.

    Baked Methi Mathri

    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)

    Four Ragi Oats Malpuas served with oranges on a big white plate
    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)

    About The Recipe

    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.

    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 – ¼ cup
    • Milk – ¾ cup
    • Oil for preparing Malpua

    For the filling:

    • Grated Coconut – 2 tbsps
    • Pistachios – 15 to 20
    • Green Cardamom Powder – ½ tsp
    • Honey / Nectar – 2 tsps
    • Fruits of your choice to garnish (I used blood orange)

    Prep – Work:

    • Grind about ¼ 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.

    Steps:

    Preparing the filling:

    Mixing the grated coconut, ground pistachios, green cardamom powder and honey/nectar together

    • 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:

    In a mixing bowl, adding the ragi flour, wheat flour, and oats flour along with a pinch of salt and powdered sugar

    • 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.

    Heating the tawa or griddle and pour about one ladleful of batter and spreading the malpua slightly

    • 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.

    Adding coconut pistachio filling and placing it in one corner of the cooked malpua

    Assembling:

    • 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.

    Side view of the white plate full of the delicious Ragi Malpua topped with pistachio and looking festive!

    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.

    Enjoying Ragi Malpua? You will love these, too:

    • Baked Methi Mathri
    • Ragi Platter | Healthy Recipes with Ragi Flour
    • Instant Ragi Idli | Finger Millet Idli | Ragi Rava Idli
    • Ragi Wheat Roti

    Have you made this recipe?

    If you’ve made this ragi malpua recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    Closeup of the healthy and delicious Ragi Malpua surrounded by orange slices and decorated with beautiful pink petals
    Pin Recipe Print Recipe
    5 from 2 votes

    Ragi Malpua

    Ragi Malpua is a Holi special diabetic friendly malpua, prepared with ragi flour, wheat flour, oats flour and coconut-honey-pistachio filling.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 4
    Calories: 156kcal
    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
    • ¼ cup Powdered Sugar / Sweetener of your choice
    • ¾ cup Milk
    • Oil for preparing Malpua

    For the filling:

    • 2 tbsps Grated Coconut
    • 15 to 20 Pistachios
    • ½ tsp Green Cardamom Powder
    • 2 tsps Honey / Nectar
    • Fruits of your choice to garnish I used blood orange

    Instructions

    Prep - Work:

    • Grind about ¼ 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.

    Preparing the filling:

    • 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:

    • 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.
    • 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:

    • 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.

    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.

    Nutrition

    Calories: 156kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 22mg | Potassium: 149mg | Fiber: 1g | Sugar: 13g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Submitting this post for the BM# 73. Check out the other participant details here.

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    Filed Under: Blogging Marathon, Festivals, Holi, Siru Thaniyangal | Millets, Sweets Tagged With: Blogging Marathon, Diabetic Friendly recipes, finger millet malpua, Healthy, healthy recipes, holi recipes, home made ragi malpua, how to prepare ragi malpua, millet recipes, Millets, no fry malpua, no fry ragi malpua, odisha cuisine, orissa cuisine, Ragi oats malpua

    Reader Interactions

    Comments

    1. Priya Srinivasan says

      May 01, 2017 at 10:39 am

      Lovely twist to the traditional malpua!

      Reply
      • Srividhya G says

        May 02, 2017 at 8:18 am

        Thanks :-)

        Reply
    2. ALBONI says

      March 07, 2017 at 5:33 am

      Healthy and yum. …. love the presentation !!!

      Reply
      • Srividhya G says

        March 07, 2017 at 7:32 am

        Thanks a lot Alboni.

        Reply
    3. Mireille Roc (@ChefMireille) says

      March 06, 2017 at 11:35 am

      love the filling and the way you plated it is beautiful

      Reply
      • Srividhya G says

        March 07, 2017 at 7:40 am

        Thanks Chef.. :-)

        Reply
    4. Srivalli Jetti says

      March 06, 2017 at 3:58 am

      Nice to know the twist in the dish…

      Reply
      • Srividhya G says

        March 06, 2017 at 6:45 am

        Thanks Valli.

        Reply
    5. themadscientsist says

      March 04, 2017 at 8:38 pm

      Love the idea of using ragi and oats together to make this yummy dessert.

      Reply
      • Srividhya G says

        March 06, 2017 at 6:40 am

        Thanks :-)

        Reply
    6. Harini-Jaya R says

      March 04, 2017 at 5:35 pm

      Love the healthier version of malpua.

      Reply
      • Srividhya G says

        March 06, 2017 at 6:36 am

        Thanks Harini. :-)

        Reply
    7. usha says

      March 02, 2017 at 4:45 pm

      Healthier version of malpua is tempting and nice presentation

      Reply
      • Srividhya G says

        March 03, 2017 at 9:12 am

        Thanks Usha. :-)

        Reply
    8. Anlet prince - Annslittlecorner says

      March 01, 2017 at 7:03 pm

      Malpua with ragi totally love the idea

      Reply
      • Srividhya G says

        March 02, 2017 at 2:51 pm

        Thanks pa.

        Reply
    9. Sharmila - The Happie Friends Potpourri Corner says

      March 01, 2017 at 4:23 am

      Wow.. Malpua with Ragi.. A great share totally.. Would love to try it sometime!!

      Reply
      • Srividhya G says

        March 01, 2017 at 2:27 pm

        Thanks Sharmila. Please do try it out.

        Reply
    10. Sandhiya says

      February 27, 2017 at 6:10 pm

      It’s quite a different take on traditional malpua recipe. But i like the idea of using ragi and oats.Looks delicious and inviting.

      Reply
      • Srividhya G says

        February 27, 2017 at 6:13 pm

        :-) Thank you so much

        Reply
    11. Pavani says

      February 27, 2017 at 12:57 pm

      Healthy and delicious treat Vidhya. Malpuas with whole grains sounds delicious.

      Reply
      • Srividhya G says

        February 27, 2017 at 5:25 pm

        Thanks :-)

        Reply
    12. Priya Suresh says

      February 27, 2017 at 9:56 am

      Seriously wat a wonderful way to sneak ragi, this ragi malpua rocks.

      Reply
      • Srividhya G says

        February 27, 2017 at 6:01 pm

        Thanks Priya

        Reply
    13. Aruna says

      February 26, 2017 at 9:45 pm

      Loving the idea….. :)

      Reply
      • Srividhya G says

        February 27, 2017 at 5:54 pm

        :-) Thanks Aruna

        Reply
    14. Gayathri Kumar says

      February 26, 2017 at 3:56 pm

      Traditional or not, these healthy malpuas look so nice. The filling sounds so yum..

      Reply
      • Srividhya G says

        February 26, 2017 at 7:27 pm

        Thanks Gayathri. :-)

        Reply
    15. Cook with Smile.. says

      February 25, 2017 at 12:51 pm

      Great thought of making malpua using ragi, oats flour. Looks great ?

      Reply
      • Srividhya G says

        February 26, 2017 at 7:28 pm

        Thanks Lathi.

        Reply

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