I heard the name of this recipe for the first time from a travelogue of cookery show “Flavors of India. The hostess showed the making of this dish by a street vendor in Beypore port, Kozhikode district in the state of Kerala, India. I was curious as usual and wanted to try. I know street food has the magic which no other food can bring in. This Saturday I made it and it was easy to make needing only flour, sugar, cardamom and egg. Yes I know that fried goodies are not good for health. I occasionally ignore that warning just like a smoker who skips the warning on his cigarette packet.
Upon searching the internet, I came to know that a recipe for Malpuri existed in the form of a traditional Konkani cuisine from Mangalore, India. Mangaloreans also make malpuri using flour, sugar, buttermilk and cardamom, but skipping the egg. You can see the traditional recipe from here and also from here where are they are adding semolina in the recipe. I think that street vendor has been influenced by the traditional malpuri recipe of adjacent state and modified the recipe to suit to his customers taste. The ingredients in the malpuri are similar to acchappam/ Indian style rosette cookies of Kerala except cardamom and kalonji /nigella seeds. Next I am going to try the traditional Konkani malpuri.
This malpuri can be distant cousin of Malpua (sweetened fried pancakes) served dunked in sugar syrup or brushed with sugar syrup in West Bengal, Uttar Pradesh, Rajasthan, Maharashtra and neighboring Bangladesh. In some parts they use fruits like mango, pineapple and banana in their malpuas. Malpua is added to my do list. I will try later. My hubby always says you make a huge to do list, and everyday start adding more and more, and as it is sweet it is against my health. I will say no I am not going to try and sweets in the near future, after two –three days I will conveniently forget that promise and try the sweet dishes. I will make some adjustment though by reducing sugar amount.
For making this dish you need to heat oil in a flat bottomed pan. First make syrup of sugar and water along with cardamom and later mixed into the dry ingredients and to form a pancake batter and latter fried them in hot oil. My hubby says it tastes great next day. We loved this malpuri as our tea time snack. Try sometime, you can also enjoy this treat in your kitchen. Here goes the recipe.
One year ago: Ethakappam/Fried Plantain fritters
Print recipe from here
What you need
Unbleached all purpose flour: 1 cup (packed)
Granulated sugar: 1/3 cup (original recipe asked for 1 cup of sugar)
Egg: ½ of one egg
Cardamom pods: 3 no
Yellow food color: 3 drops
Water: 1 cup
Nigella seeds/ Kalonji: 1 teaspoon
Salt: 1/8 teaspoon
Oil for frying: 2 cups
How I made
In a medium sauce pan heat water and sugar and bring to boil or until sugar melts completely. To this add ground cardamom pods and set aside to cool.
In a large bowl add all purpose flour, salt and nigella seeds and mix to combine everything. To this add egg, food color and half of sugar syrup and whisk together to form a lump free batter. Once everything is combined well add rest of sugar syrup and make smooth pancake like batter. Set aside for 30 minutes.
By the end of resting time, heat oil in a flat bottomed pan (similar way to make Jalebi/Jangiri). When the oil becomes hot (around 360F) add 1/8 cup of batter directly into the oil. You don’t need to spread; it will spread by its own. When one side is done, flip the other and cook until it becomes golden brown color. It took about 2 minutes per sides. When they are ready try to squeeze the excess oil using buy pressing them in between two spoons and transfer to kitchen towel to remove any leftover oil .continue the process until you finish the entire dough. You will be able make 3 -4 pancakes depending upon how wide your pan is.
Enjoy with your favorite tea or coffee.
Preparation time: 1 hour
Yield: 15 no
will you make it again: Yes I will