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Ragi Malpua


Ragi Malpua

Ragi Malpua



Recipe Servings


Recipe Cook Time


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


  • 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.


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Key Ingredients: Whole wheat flour, oats, milk, vegetable oil, Pomegranate, Desiccated coconut, melon seeds, green cardamom, Honey, Ragi, Sugar