Berhampur Malpua Sweet Pancake Ganjam Odisha

Method

1. 1

   Melt the jaggery: Melt grated jaggery in 1/2 cup warm water. Stir until fully dissolved. Strain to remove any impurities.

2. 2

   Make the batter: Combine rice flour, semolina, cardamom, fennel and salt. Add the warm jaggery syrup gradually while stirring. Mix to a smooth, thick-flowing batter — between pancake and dosa batter in thickness.

3. 3

   Rest 10 minutes: Allow the batter to rest so the semolina softens in the jaggery syrup.

4. 4

   Check consistency: The batter should drop from a spoon in thick ribbons. Add a tablespoon of water if too thick.

5. 5

   Heat ghee: Heat a flat griddle or pan on medium-low. Add 1 tsp ghee. The rice flour malpua must be cooked on lower heat than wheat malpua — the jaggery burns easily.

6. 6

   Pour small rounds: Pour a small ladleful of batter (about 3 tbsp) onto the hot griddle. It will spread into a disc about 8 cm wide.

7. 7

   Cook until edges set: Cook on medium-low for 2 to 3 minutes until the edges are set and dry and small holes appear on the surface.

8. 8

   Apply more ghee: Apply a few drops of ghee around the edges. Flip carefully. Cook 1.5 to 2 minutes on the second side.

9. 9

   Remove when golden: The malpua should be golden, slightly crispy at the edges and soft in the centre.

10. 10

    Serve warm: Serve as a festival sweet or as a morning treat with fresh yogurt.

11. 11

    Note: Berhampur (Brahmapur) in Ganjam district is the textile and saree city of southern Odisha, known for its Bomkai and Berhampuri silk sarees. The city has a distinct food culture influenced by the Kalinga coast and the Telangana border. The rice flour malpua of Ganjam is distinct from both the wheat-based malpua of Rajasthan and the Bengali malpua — the rice base gives it a slightly grainy, chewy texture that absorbs ghee differently.