Dimer Malpua

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When you wake up late in the morning the last thing you can think of is what to have for breakfast and what to pack for lunch. I face this problem quite often. Right now mom’s here so don’t need to worry about that, but when I am all alone this is a big deal. I am sure this troubles you too.

My mom gave me a great idea, and the result turned out awesome. It’s the simplest of egg preparation with gravy one can think of. It took me just 10mins from getting inside the kitchen to serving the dimer malpua.

Dimer malpua sounds a little crazy though, but I looked at my plate this is what came out of my mind. The fried poaches looked almost like malpua (Bengali style pan cakes) dipped in spicy gravy. You can have this as a brunch or can carry for your lunch.

Here are some more option for breakfast with eggs.

Preparation time: 2-3min
Cooking time: 5-7min
Serves: 2


  • Eggs (Dim): 2
  • Onion (Peyaj): 1 medium, finely chopped
  • Garlic (Rasun): 4-5 cloves
  • Ginger-garlic paste (Ada-rasun bata): 1 teaspoon
  • Turmeric powder (Halud guro): ½ teaspoon
  • Chili powder (Lal lankar guro): 1 teaspoon
  • Mustard oil (Sarser tel): 3 tablespoon


  • Make two fried poaches like this
  • Heat one tablespoon of oil in an wok and sauté the onions, and garlic
  • As the onions turn pinkish add the other spices and salt, toss and pour in ½ cup of water
  • Let the gravy thicken
  • Pour this gravy over the fried poaches and dimer malpua is ready
  • Serve with chapatti or rice

Hot Tips – If you have any left out gravy from last night you can also heat that and pour it over the fried poaches. If left for 5  to 10mins the gravy soaks inside the poaches making it spicier and tastier.

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