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