Grind about ¼ cup of old fashioned oats coarsely and take about 1 tbsp. I did not dry roast the oats, but you can dry roast them and grind the oats.

Remove the pistachios from the shell and dry roast them for a couple of minutes. Grind it coarsely and set aside.

Grate about 2 tbsp of coconut and set aside. If using frozen, thaw it to room temperature.

Mix the grated coconut, ground pistachios, green cardamom powder and honey/nectar together.

Make sure the ingredients are well incorporated.

Set this filling aside.

In a mixing bowl, add the ragi flour, wheat flour, and oats flour along with a pinch of salt and powdered sugar.

Mix them well and slowly add the milk and form the batter. The batter consistency should be pretty much like dosa batter consistency.

Heat the tawa or griddle and pour about one ladleful of batter and spread the malpua slightly. Drizzle some oil around the edges and let it cook for about 50 seconds to 1 minutes.

Now slowly flip and let the other side cook for about 45 seconds. Malpuas should not be crisp so do not let it overcook. If its crisp, rolling might become hard.

After 45 seconds remove it from the griddle and prepare the remaining malpuas in a similar way.

Add about 1 tbsp of coconut pistachio filling and place it in one corner of the cooked malpua.

Slowly roll the edges.

Similarly, roll the other malpuas with the filling.

Drizzle the remaining filling on top and serve with your favorite fruit or additional honey drizzled.