Maledi Undi Recipe

Maledi Undi, also known as Madli or Madali, is a traditional sweet from North Karnataka, also referred to as Uttara Karnataka. My mother made this wholesome dish from leftover chapatis, jaggery, desiccated coconut, poppy seeds, and cardamom. The moment extra chapatis were on the table, we kids instantly knew what was coming.

Although I was raised in Vidarbha, Maharashtra, my roots lie in Dharwad, and my parents made sure we didn't forget that. North Karnataka cuisine is similar to Maharashtrian food, except we like ours spicier, tangier, and less sweet.

Even though our Dharwad home is now sold, the memories linger: Shantu Mani's idlis and chutney, Aji's Upma, Chutney pudi, Saaru, and khobri vadi. I even miss the dishes I disliked—like tumgai playa (beans palya)! But nothing beats a plate of Huli Anna. I recreate the recipes these days, but I miss the people who used to make them.

Jump to:

• What is Maledi or Madli?
• Why You Will Love Maledi
• Ingredients for Maledi Undi | North Karnataka Laddu
• How to Make Maledi Laddu
• Equipment
• Related Recipes
• Maledi Undi Recipe Recipe-Chapatti Ladoo

What is Maledi or Madli?

Maledi is a little-known sweet outside of North Karnataka, though it's beginning to find a place online with videos like:

• Madli Recipe | Maledi | North Karnataka special recipe - Prema's Cooking Saga
• North Karnataka Madli Recipe | Uttar Karnataka Special - Simple Recipes
• ಮಾದ್ಲಿ | Madli recipe in Kannada | Maadli maduva vidhana - Veg Recipes of Karnataka

It likely emerged from necessity—a way to use leftovers while creating something nourishing and delicious. Women in rural homes must have crafted these energy-rich chapati laddoos to sustain their families through long days in the arid fields of Uttara Karnataka.

Maledi is also considered sacred. It is often prepared fresh using whole-wheat flour chapatis and offered to Lord Shiva after the Sola Somwar Vrata.

Some families make it with coarse wheat flour, dry ginger powder, fennel seeds, nuts, and dry fruits—almost like a travel snack, especially when served with hot milk and ghee.

Why You Will Love Maledi

• Traditional & Wholesome,
• Minimal ingredients, maximum flavour,
• No waste—uses leftovers,
• Kid-friendly & travel-friendly,
• Perfect for Naivedyam or daily snacking.

Maledi and Me

Amma rarely shaped them into laddoos in our home—it was often a scramble. Packing two tiffins each, making us eat before the rickshaw came at 7:20 a.m., and dealing with our wild, curly hair must have been a daily marathon for her.

We usually ate Maledi as a dry, sweetened dish, similar to Poha or Upma. But these Madli laddoos hold the warmth of home, tradition, and love.

Ingredients for Maledi Undi | North Karnataka Laddu

• Chapatis – Leftover or freshly made (for prasad), pulsed into fine crumbs
• Ghee (Clarified Butter) – Adds flavour and richness
• Jaggery – Adjust sweetness to taste
• Grated Dry Coconut – Use Copra for authenticity
• Dalia (Puthane / Roasted Chana Dal) – Adds crunch and protein
• Poppy Seeds (Khus Khus) – Optional, but recommended
• Cardamom (Elachi) – Adds aroma and depth
• Salt – Just a pinch to balance the sweetness
• Cashew Nuts – Optional, a personal twist I like to add

How to Make Maledi Laddu

• Shape into laddoos and press in the cashew nuts. 
• Pulse chapati pieces into finer pieces.
• Dry roast the dry coconut until reddish. 
• The khus khus until it turns a reddish colour. 
• Mix the chapati pieces, dry coconut, khus khus, and dalia.
• Melt the ghee and fry the cashew nuts until golden. Transfer to a plate.
• Melt the jaggery until it bubbles gently. Add the chapati mix and stir until the chapati is well-coated.
• Shape into laddoos and press in the cashew nuts. 

Tip: If you use organic jaggery, it won't melt or bubble. Mix the jaggery and chapati pieces till the jaggery coats the chapati.

Equipment

• A bowl to add the chapati pieces.
• A mixer to pulse the chapati.
• A pan or wok thick-bottomed.
• Spoons and ladles.
• Plates to eat.

Serving Suggestions and Personal Touch

Serve these laddoos warm, drizzled with ghee, or alongside a bowl of hot milk. They are perfect for a quick breakfast or as an energizing snack during travel—just like they used to be prepared by loving mothers in rural households of North Karnataka.

Each bite of these authentic chapati laddoos brings back memories of my childhood, school days. This dish is more than just food—it's a connection to our roots and a celebration of cultural heritage.

Related Recipes

If you loved this Maledi Recipe, check out other Uttara Karnataka recipes like:

Every month, I participate in Shhh! Secretly Cooking, where we are paired with other members to prepare using Secret Ingredients around a specific theme. This month, the theme was "Forgotten Traditional dishes in our household now revived".

I was paired with Sasmita, who made "Chuin Aloo Badi Besara" with garlic and cumin as her secret ingredients. Sasmita gave me chapati and jaggery as my secret ingredients.

Summary: Maledi Undi, also known as Madli, is a beautiful example of how traditional Indian kitchens turn everyday leftovers into something comforting, wholesome, and significant.

This nostalgic and nourishing North Karnataka delicacy is made with crumbled chapatis, jaggery, and coconut. Whether you are making it as a prasad for Lord Shiva or simply using up leftover rotis, this dish is a lovely reminder of our roots, resilience, and the flavours of home.

Have you tried this recipe, or do you have a different version of Maledi from your region? I would love to hear your memories or variations—drop a comment below! And if this brought back a bit of your childhood, don't forget to share it with someone who'll appreciate the taste of home.