Malpuri recipe | How to make malpuri | Udupi style malpuri | Mangalore style malpuri
By Latha on May 14th, 2019
Malpuri recipe explained with step by step pictures and a video. This is a Udupi Mangaluru style malpuri recipe. Malpuri is prepared using maida, sugar, salt, cardamom, yellow colour and baking soda. Malpuri is a very tasty recipe prepared by shallow frying.
Preparing malpuri is very easy. Just mix in the ingredients, rest the batter for one hour. and then shallow fry it. I have used maida here in this recipe. Malpuri will be soft and juicy inside but crispy towards the edge and outer surface. You can add 1/4 cup rava or sooji to make it more crispy.
You can find many sweet recipes on this website. There are many halwa recipes like beetroot halwa, banana halwa, carrot halwa, Halubai or rice halwa, Ragi halubai or ragi halwa and ashgourd halwa. There are many ladoo recipes like hesarittina unde or moong dal laddu, rave unde or rava laddu, shenga unde or peanut laddu, dry fruits laddu, besan ladoo or laddu and ragi laddu. There are many payasa or kheer recipes like oats payasa, sorekai payasa, Hal payasa or rice kheer, carrot payasa, Shavige payasa or vermicelli kheer, hesaru bele or mung dal payasa and pineapple payasa.
Also you can find many more sweet recipes, snacks recipes, breakfast recipes, Malnad recieps and Udupi-Mangalore recieps on this website. Do Read, Try and Enjoy!!
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 1 hour
Cooking time: 10 min
Serves: 10
Ingredients: (measuring cup used = 240ml)
- 1 cup maida
- 1/4 cup sugar (I have used little less than 1/4 cup)
- A big pinch of cardamom powder
- Pinch of yellow food colour or turmeric
- 1/2 tsp salt or as per your taste
- Oil for shallow frying
Instructions for making malpuri:
- Take maida, sugar and cardamom in a bowl. If you want crispy malpuris, then add 1/4 cup of rava.
- Add in turmeric (food colour) and salt.
- Add in required water and prepare a thick batter. I have used around 1 cup of water.
- Make sure there are no lumps. Batter shall have thick dosa batter consistency. Next rest the batter for one hour.
- Next heat the oil in a wide pan for shallow frying. Little oil is enough (around 1/2 cm). It can be a flat frying pan or a dosa pan. Pour a laddle full of batter. Do not spread.
- Wait until edges are brown. Cook under medium flame. Cook for more time to make it more crispy.
- Once the edges are brown, flip and cook on the other side as well.
- Like this finish making all of them one by one. Serve and enjoy.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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