Malpua is a classic Indian pancake, traditionally soaked in sugar syrup and enjoyed during festivals like Holi and Diwali. This version skips the sticky syrup entirely, letting the natural sweetness of ripe bananas and jaggery (or brown sugar) shine through. The result is a tender, lightly spiced pancake with crisp edges that’s perfect for breakfast or dessert—no sticky fingers required.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/4 cup (30 g) whole wheat flour (or more all-purpose)
- 1 ripe banana, mashed (about 1/2 cup / 120 g)
- 2 tbsp (30 g) jaggery, grated, or brown sugar
- 1/2 tsp fennel seeds, crushed
- 1/4 tsp cardamom powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 cup (240 ml) milk, plus 2–3 tbsp if needed
- 2 tbsp (30 g) ghee or neutral oil, for frying
Instructions
- In a mixing bowl, combine the all-purpose flour, whole wheat flour, mashed banana, jaggery (or brown sugar), fennel seeds, cardamom powder, baking soda, and salt. Stir to mix.
- Gradually pour in the milk, whisking continuously to form a smooth batter. The consistency should be like thick pancake batter—it should coat the back of a spoon but still pour easily. If too thick, add a little extra milk; if too thin, add a spoonful of flour.
- Let the batter rest for 10–15 minutes. This allows the flours to hydrate and the baking soda to activate, giving lighter malpuas.
- Heat a flat griddle or non-stick skillet over medium heat. Add 1/2 teaspoon of ghee or oil and spread it around.
- Pour a ladleful (about 2 tablespoons) of batter onto the hot griddle. Spread it slightly with the back of the ladle to form a 3–4 inch circle.
- Cook for 2–3 minutes until the bottom is golden brown and bubbles appear on the surface. Flip and cook the other side for another 2 minutes, until browned and cooked through.
- Remove from the griddle and keep warm. Repeat with the remaining batter, adding a little ghee or oil to the pan as needed.
- Serve warm, plain or with a dollop of yogurt or a sprinkle of chopped nuts.
Tips
- Substitutions: If you don’t have jaggery, use dark brown sugar or coconut sugar. For a vegan version, use a plant-based milk like oat or almond, and replace ghee with coconut oil. The texture will be slightly less tender but still delicious.
- Consistency: The batter should not be too runny or too thick. If it’s too thick, the malpuas will be dense; too thin, they’ll spread too much and become crisp like crepes. Adjust with milk or flour as needed.
- Resting is key: Don’t skip the resting time. It helps the baking soda work and gives a softer texture. If you’re in a hurry, you can skip it, but the malpuas will be slightly chewier.
- Common mistake: Using a pan that’s too hot will burn the outside before the inside cooks. Keep the heat at medium and adjust as needed. Also, don’t overcrowd the pan—cook in batches.
Serving Suggestions
Serve these malpuas warm with a side of thick yogurt (curd) or a spoonful of rabri (reduced milk). They also pair well with a drizzle of honey or maple syrup if you want extra sweetness. For a savory twist, serve with a dollop of fresh cream and a sprinkle of chaat masala.
Variations
- Spiced Malpua: Add 1/4 teaspoon of ground ginger or a pinch of black pepper to the batter for a warming kick.
- Nutty Malpua: Fold in 2 tablespoons of finely chopped pistachios or almonds before cooking.
- Fruit Malpua: Swap the banana for 1/2 cup of grated apple or mashed mango (adjust flour if needed to maintain consistency).
- Gluten-Free: Use a gluten-free all-purpose flour blend instead of wheat flour. The texture will be slightly crumblier, but still tasty.
Storage and Reheating
Store any leftover malpuas in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for 5–7 minutes, or reheat in a toaster oven. You can also microwave them for 20–30 seconds, but they will be softer and less crisp. For longer storage, freeze the cooked malpuas in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven until warmed through.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Let it come to room temperature before cooking, and give it a stir—it may thicken slightly, so add a little milk if needed.
Why are my malpuas not fluffy? The most common reason is that the batter is too thick or the baking soda is old. Make sure your baking soda is fresh, and don’t overmix the batter—just combine until smooth. Also, let the batter rest as directed.
Can I use only all-purpose flour? Absolutely. Use 1 1/4 cups (155 g) all-purpose flour instead of the mix. The whole wheat flour adds a slight nuttiness, but it’s not essential.
How do I make them less sweet? Reduce the jaggery or brown sugar to 1 tablespoon. The banana still adds natural sweetness, so you can also use a smaller banana.
Can I bake these instead of frying? Yes, you can pour the batter onto a greased baking sheet and bake at 375°F (190°C) for 10–12 minutes, flipping halfway. They won’t be as crispy, but they’ll still be tasty.
What if I don’t have fennel seeds? You can skip them or substitute with a pinch of ground cinnamon or nutmeg. The flavor will change slightly, but it will still be delicious.
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