Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 1/2 cup water
- 1/2 tsp cardamom powder
- 1/2 cup ghee or clarified butter
- Oil for frying
Special Equipment Needed:
- Non-stick pan
- Mixing bowl
- Whisk
- Ladle
- Spatula
Step-by-Step Instructions:
1. In a mixing bowl, combine all-purpose flour, semolina, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well.
2. Add milk, water, and cardamom powder to the dry ingredients. Whisk until the batter is smooth and lump-free.
3. Heat ghee in a non-stick pan over medium heat.
4. Using a ladle, pour the batter into the hot pan to form a small pancake-like shape. Fry until golden brown on both sides.
5. Remove the malapua from the pan and place it on a paper towel to remove excess oil.
6. Repeat the process until all the batter is used up.
7. Serve the chocolate malapua hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
This recipe makes 10-12 chocolate malapuas.
Nutritional information:
Calories per serving: 200
Fat: 10g
Carbohydrates: 25g
Protein: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use honey or maple syrup instead of sugar.
- You can use coconut oil instead of ghee.
Variations:
- You can add chopped nuts or raisins to the batter for added texture.
- You can top the malapua with whipped cream or chocolate sauce.
- You can add a pinch of cinnamon powder to the batter for a different flavor.
Tips and Tricks:
- Make sure the batter is smooth and lump-free for best results.
- Fry the malapua on medium heat to ensure it cooks evenly.
- Use a non-stick pan to prevent the malapua from sticking.
Storage Instructions:
Store the chocolate malapua in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the malapua in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5 minutes.
Presentation Ideas:
Serve the chocolate malapua on a plate with a drizzle of chocolate sauce and a dollop of whipped cream.
Garnishes:
- Chopped nuts
- Chocolate chips
- Fresh berries
Pairings:
- Masala chai
- Coffee
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt
Troubleshooting Advice:
- If the batter is too thick, add more milk or water.
- If the malapua is not cooking evenly, adjust the heat or the size of the pancake.
Food Safety Advice:
- Use fresh ingredients.
- Make sure the oil is hot enough before frying the malapua.
Food History:
Malapua is a traditional Indian dessert that originated in the eastern states of India, such as Odisha and West Bengal. It is usually made during festivals and special occasions.
Flavor Profiles:
The chocolate malapua has a rich chocolate flavor with a hint of cardamom.
Serving Suggestions:
Serve the chocolate malapua as a dessert or a sweet snack.
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Region: Indian