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This is the Rajasthani version of malpua but it is made slightly differently. Served with cream or garnished with pista, it is a Diwali favourite.
Make a batter of all of these dry ingredients and the dahi, using ½ milk and ½ water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.
Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil.
Serve with cream or garnished with pista. Serves five.
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