Holi special diabetic friendly malpua, prepared with ragi flour, wheat flour, oats flour with coconut-honey-pistachio filling.
For the malpua:
see prep work
Powdered Sugar / Sweetener of your choice
Oil for preparing Malpua
For the filling:
15 to 20
Green Cardamom Powder
Honey / Nectar
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.
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.
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.
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.