Madli recipe | How to make uttara Karnataka madli | A sweet dish from chapathi | Madali
By Latha on September 4th, 2018
Madli or madali recipe explained with step by step pictures and a video. Madli is prepared using wheat flour (chapathi), jaggery, dessicated coconut, poppy seeds and cardamom. Madli is very popular in north Karnataka or uttara Karnataka. Madli is a sweet dish prepared using the chapathis.
This is a north Karnataka special traditional and very common sweet. Generally prepared using coarse wheat powder. But here I have used normal wheat flour. I have added roasted poppy seeds and dessicated coconut in this recipe. Additionally you can add dry ginger powder, fennel seeds, dry fruits and nuts.
North Karnataka recipes are very tasty. If you are looking for more north Karnataka recipes, then do check my putani undi, ranjaka or red chili chutney, sambar butti, zunka vadi, mirchi bajji, menthe palle, benne dose, girmit, ennegayi, jolada rotti, hittina vade, menthe kadubu, shenga hindi and kunda recipes.
Madli is familiar with different names like madli, madali, maledi, maldi, maleeda etc., You can serve this madli with hot milk and ghee. Or you can serve as it is. You can prepare this madli using left over chapathi as well. This is a traveller friendly recipe. You can carry a batch of this healthy madli for your next trip.
If you are looking for other Karnataka style sweet recipes then check my halu bai, roasted gram laddu, carrot halwa, rava kesari bath, banana halwa, coconut burfi and badam puri recipes.
I have made a quick video on this madli recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 10 min
Serves: 2 cups
Ingredients: (measuring cup used = 240ml)
- 1 cup wheat flour
- 1 tbsp gram flour
- 1/2 cup jaggery (or as per your taste)
- 2 tbsp dessicated coconut or kobbari turi
- 1 tbsp poppy seeds or gasagase
- 2 tbsp roasted gram or hurigadale or putani
- 2 cardamom
- 1/2 tsp salt
Instructions for making madli:
- Take wheat flour in a wide bowl. Slightly coarse wheat flour works better. I have used normal wheat flour.
- Add in gram flour and salt. Give a quick mix.
- Add in required water little by little and knead a stiff dough.
- Make big lemon sized balls.
- Roll them into thick chapathis.
- Heat the pan and start cooking the chapathi at medium flame. Cook without oil.
- Cook on both the sides.
- Once they are cool, tear them into pieces and transfer them into a mixie jar.
- Grind them into coarse powder.
- Add in powdered jaggery, crushed caradmom and grind it again for a while. I have used little less than 1/2 cup of jaggery. Adjust the sweet level as per your taste.
- Transfer the ground mixture into a container. Add in roasted poppy seeds and dessicated coconut.
- Add in roasted poppy seeds and dessicated coconut.
- Also add in roasted gram. And give a quick mix. Serve it with milk and ghee. You can have it as it is also.
- Give a quick mix. Serve it with milk and ghee. Or you can have it as it is also.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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