Monsoon Special - Ragi Malpua

20 July 2013 | Written by  Jaipan Blog

The traditional recipe for malpua uses refined flour. This recipe uses ragi flour, atta and oats. Wholesome and guilt free.


Recipe Servings    : 5

Recipe Cook Time    : 25 Minutes





For the malpua:

  • 4 Tbsp of ragi atta
  • 2 Tbsp of whole wheat atta
  • 1 Tbsp of oats (ground)
  • Freshly ground sugar, to taste
  • A few tablespoons of milk
  • 1 tsp of rice bran oil per malpua
  • Pomegranates, to garnish

For the filling:

  • 2 Tbsp grated coconut
  • 2 tsp melon seeds
  • 1/2 tsp green cardamom powder
  • 1 tsp organic honey


For the filling:

  • Dry roast melon seeds with grated coconut for 2 minutes. Turn off the heat.
  • Add cardamom powder and honey. Mix well.

For the malpua:

  • Mix all the flours and add milk to form a runny paste. Then add the ground sugar. Whisk again.
  • Now take rice bran oil in a flat pan. Take a ladleful of the malpua batter and pour it in the center. Let it brown, and wait till the edges come away a bit. Then flip it and brown the other side.
  • Take it off the pan before it gets too crisp, or it won't fold.
  • Fill in the coconut mixture.
  • Garnish with blood red pomegranates.
  • Serve.

Courtesy : Chef Seema Chandra