Moong Dal Mathri Recipe: Serve these moong dal mathris with tea during festivals or when guests come over! These matres are perfect for any occasion. Made with moong dal, they are incredibly delicious. They contain nigella seeds and fenugreek leaves, which double their flavour. This recipe is very easy to make; anyone can prepare it at home. So, let’s learn the recipe:
What ingredients are needed to make Moong Dal Mathri?
Moong dal (split green gram) – 1 cup, soaked
Semolina – half a cup
All-purpose flour – one cup
Carom seeds (ajwain) – half a teaspoon
Asafoetida (hing) – a pinch
Nigella seeds (kalonji) – half a teaspoon
Turmeric powder – half a teaspoon
Dried fenugreek leaves (kasoori methi) – one teaspoon
Black pepper powder – half a teaspoon
Salt – to taste
Oil – for frying
Ghee – two tablespoons
How to make Moong Dal Mathri?
1- First, you need to wash the soaked mung lentils and put them in a mixer grinder to make a smooth paste.
2- Next, transfer the mung dal paste to a large plate. Then add nigella seeds, semolina, carom seeds, dried fenugreek leaves, asafoetida, turmeric powder, red chilli powder, black pepper powder, and salt and mix well.
3- Then add the flour and mix it in.
4- Add the oil, then mix it into the flour and lentil paste. This will make the mathri crispy.
5- Mix all of these together to make a dough, cover it, and let it rest for a while.
6- After that, cut the dough into small portions and roll them into thin rotis (flatbreads). Then spread a mixture of ghee and flour on top and roll the roti. Finally, make light cuts with a knife and roll it out again.
7-After that, heat the oil in a pan, remove the mathri onto a tissue paper, and once they have cooled, transfer them to a container.