Moong Dal Mathri is a crispy and flavorful snack made with soaked moong dal, spices, and flour. It's a healthier twist on the traditional deep-fried mathri, as it's air-fried to perfection. This recipe is perfect for tea-time or as a light snack, and the use of garlic or asafoetida adds a unique depth of flavor.
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Grind the soaked moong dal with garlic using the least amount of water to form a paste.
In a mixing bowl, combine semolina, flour, spices, and oil. Add the moong dal paste and knead into a soft dough.
Let the dough rest for 20 minutes to set.
Roll out the dough and shape it into thin mathris. Prick the mathris with a fork to prevent them from swelling.
Preheat the air fryer to 170°C for 5 minutes.
Air fry the mathris at 170°C for 10 minutes. Check in between and, if needed, air fry for an additional 2 minutes for extra crispiness.
Ensure the dough is soft but not sticky for easier rolling.
Pricking the mathris is essential to prevent them from puffing up during air frying.
Adjust the air frying time based on the desired level of crispiness.
You can substitute garlic with asafoetida for a different flavor profile.
Can I use whole moong dal instead of soaked moong dal?
No, you need to soak the moong dal beforehand to ensure it grinds smoothly into a paste.
Can I deep fry the mathris instead of air frying?
Yes, you can deep fry the mathris in hot oil until golden brown for a more traditional preparation.
How do I store the mathris?
Store the mathris in an airtight container at room temperature for up to a week.
Can I skip semolina in the recipe?
Semolina adds a crispy texture to the mathris. You can skip it, but the texture may vary.
What can I serve with moong dal mathri?
Moong dal mathri pairs well with tea, coffee, or a tangy pickle.
Hi, I am an engineer + MBA with passion for cooking & video creation. I am so excited to share my love of Indian cuisine with you. I love to experiment and create new recipes which are healthy and tasty at the same time. You will find many Kid's and office tiffin ideas here. Growing up, my family always cooked traditional Indian dishes at home, and I have always been fascinated by the rich flavors and diversity of Indian food.
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