Friday, February 25, 2011

Maal Pooda - Gujarati Pancakes

Maal Poodas are made in my Gujarati family to pamper new moms. They are loaded with ghee/clarified butter. But I have made using less oil. If you want to be more authentic, use clarified butter (lots of it!)

Maal Pooda
Gujarati Sweet Pancakes
1 cup Whole Foods Organic Pancake Mix
1/3 cup Oat flour
1/3 cup golden flax powder (Optional)
Milk as needed to make a thick batter
1/2 cup grated jaggery (more or less per taste)

Crush to powder
3-4 green cardamoms, peeled
A pinch of nutmeg powder

A generous pinch of peepar mool
A generous pinch of ginger powder/sunTh
A small pinch of fenugreek powder

Oil or ghee for shallow frying

1 tbsp poppy seeds/khuskhus

1. Mix all the flours with grated jaggery and milk. Mix so there are no lumps. Cover and keep aside for 7-8 hrs.
2. Stir in nutmeg and cardamom powders.
3. Add peepar, fenugreek and sunTh powders. Add more milk if needed.
4. Heat oil in mini pancake pan. Spread mini pancakes. Sprinkle some poppy seeds. Flip and fry on the other side.
5. Serve immediately fresh off the griddle

Note -
1. Traditionally, only wheat flour is used for this recipe.
2. You can add more or less jaggery per requirement.
3. Peepar Mool, SunTh and fenugreek powder are added to a new mom's diet.
4. I have roasted these maal poodas like pancakes. But traditionally they are fried in ghee/clarified butter. They are spread like mini pancakes but oodles of ghee is used for frying.
5. I tried to google "peepar mool" and found some explanation at Tarla Dalal's website -

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