How to make Moong Dal Malpua -

Malpua is a sweet pancake, popularly made in most of the North Indian states. Whereas it is generally made with maida and khoya, we have given it a healthy twist with the addition moong dal.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split skinless green gram (dhuli moong dal), Refined flour (maida) (मैदा)

Cuisine : Indian

Course : Mithais

For more recipes related to Moong Dal Malpua checkout Baked Moong Dal Gujiya. You can also find more Mithais recipes like Doodh Ki Barfi Anjeer Barfi Kesar Burfi Dry Fruits Sabudana Laddoo

Moong Dal Malpua

Moong Dal Malpua Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Moong Dal Malpua Recipe

  • Split skinless green gram (dhuli moong dal) roasted and ground to a fine po 1 cup

  • Refined flour (maida) 1/2 cup

  • Baking powder a pinch

  • Milk 1 cup

  • Sugar 1 cup

  • Saffron strands a few

  • Ghee to deep fry

  • Rabdi as required

  • Almond slivers for garnish

  • Blanched pistachios slivers for garnish

  • Dried rose petals for garnish

  • Silver varq for garnish


Step 1

Take green gram flour in a mixing bowl, add refined flour, baking powder and milk and whisk into a smooth batter. Rest the batter for 10-15 minutes.

Step 2

Take sugar in a non-stick pan, add ½ cup water and saffron and cook, stirring occasionally, till sugar dissolves and cook further till the syrup reaches 1 string consistency. Keep the syrup warm.

Step 3

Heat ghee in a shallow pan, pour a ladleful of batter, do not spread, and shallow-fry for 2 minutes. Agitate some hot ghee over it and turn over. When both sides are evenly done, drain and immerse in sugar syrup for some time. Use the remaining batter similarly.

Step 4

Drain the malpuas from the sugar syrup and place them on a serving plate, drizzle rabdi over them, garnish with almonds, pistachios, dried rose petals and silver varq and serve warm.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.