Ragi Malpua Recipe

Ragi Malpua Recipe

Ragi is a grain, a rich source of iron, popularly used in Indian cooking. Relegated to village kitchens for eons, it is making a comeback into urban kitchens across the country due to its many health benefits. With Diwali around the corner and adulterated sweets becoming front-page news, we bring you healthy alternatives to traditional Diwali sweets that will not only woo your taste buds but also not tip your weighing scales the wrong way. Malpuas are traditionally deep-fried wheat pancakes dipped in sugar syrups. We bring you a healthier alternative made from iron-rich ragi. Read on and prepare to be complimented on your master chef skills.



For the malpua:

Ragi atta                                                         4 Tbsp

Whole wheat atta                                          2 Tbsp

Oats (ground)                                                1 Tbsp

Kaloree1 tablets (powdered)                      To taste

Milk                                                                A few tablespoons

Oil / Ghee                                                      for shallow frying

Pomegranates                                                to garnish

For the filling:

Coconut, grated                                              2 Tbsp

Melon seeds                                                    2 tsp

Green cardamom powder                             2 tsp

Kaloree1 tablets (powdered)                         2 tsp


For the filling:

  • Take a tawa or shallow frying pan and keep on high heat.
  • Dry roast melon seeds with grated coconut for 2 minutes. Turn off the heat.
  • Add cardamom powder and cool.
  • Add powdered Kaloree1 tablets. Mix well.

For the malpua:

  • Mix all the flours and add milk to form a runny paste. Whisk again.
  • Now pour oil/ghee in a flat pan or shallow frying 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.
  • Sprinkle the powdered Kaloree1 tablets on it according to taste.
  • Fill in the coconut mixture.
  • Garnish with blood red pomegranates.
  • Serve while still warm.

Note: For crispier malpuas, spread the batter till it is thicker in the middle and thinner on the sides.


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