Bohra pancake-malfua originated from India where it is known as malpua

Recipe:

1/2 cup semolina

If there’s a little more semolina the crust becomes crispier and crunchier

3/4 cup atta

Sugar to taste

Soak all in water overnight as in dropping consistency

Add egg in the morning

Method:

Take a frying pan heat oil in it and make circles with dropping or slow pouring on heated oil in frying pan uptil it becomes golden brown. Turn side till it’s golden brown

Relish with balai mixed with honey