Growing up, one of my fondest memories was the smell of freshly cooked mathris in the kitchen. My grandmother, who is an expert cook according to me, would cook a lot of food, and the whole family would gather and enjoy those crispy sweets. Mathris have always been a favourite snack in Indian households. It is especially served with a piping hot cup of tea. However, traditional mathris are made from maida, which can be quite unhealthy in the long run. But we have the perfect recipe (read: solution) for you. The craving for such snacks increases when the rainy season arrives, but so does the need to stay healthy. So, here, we bring you an easy recipe of cooked rice flour mathris that are just as delicious as the regular mathris. Read on to know how you can gorge on these mathris without any guilt.
Also read: Looking for a hassle-free evening snack? Try Ragi and Methi Mathri for a healthy snack
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Is Rice Flour Mathri healthy?
Absolutely! Rice flour mathri is a healthier option than regular mathri because of its ingredients. Rice flour is made from gluten-free grains, so it can be a great option for people suffering from gluten intolerance and celiac disease. Also, rice flour is high in fibre, so it can keep your digestive system healthy. Also, this mathri recipe has moong and chana dal, so it is high in protein. The best part about this rice flour mathri is that it is baked and only needs the required amount of oil, so it will make you feel full and prevent you from gaining extra kilos.
How is rice flour mathri different from regular mathri?
1. Texture
Generally, mathris are made from maida and wheat flour, giving them a thicker taste and texture. However, mathris made from rice flour are lighter and crispier. They are less thick and thinner than maida and wheat mathris.
2. Taste
Since regular mathris use a lot of ghee and oil, they tend to taste a bit earthy and a bit nutty due to the presence of wheat in them. In contrast, rice flour mathris offer a mild, slightly sweet flavour, making the mathris milder in taste. Also, rice flour mathris absorb spices better, so they are more flavourful.
3. Digestibility
Mathris made from wheat contain gluten and can be heavy and more difficult to digest, especially for those with gluten intolerance. However, mathris made from rice flour are generally easier to digest as they are gluten-free, making them an ideal option for those with gluten sensitivity.
Photo Credit: iStock
How to make Rice Flour Mathri | Rice Flour Mathri Recipe
Rice flour mathri is very easy to make. First, wash the chana and moong dal. Soak the dal for six to seven hours. Then, take a blender jar and blend the soaked dal, onions and green chillies together. Take some rice flour in a bowl and mix it with the soaked dal mixture and spices. Heat some ghee in a tempering pan and add it to the flour. Knead the dough and make sure all the ingredients are well combined. Keep it aside. After some time, make small balls of the mathri dough and flatten them with the help of a rolling pin. Place the raw mathris in a baking tray and apply some oil on them. Bake the mathris and enjoy it with hot tea!
Want to know the step-by-step recipe for making rice flour mathri? Click here to know more.
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