Sesame Sweet Mathri

About Sesame Sweet Mathri

Ingredients

• Black sesame seeds (kale til) 2 tbsps
• Icing sugar 4 tbsps
• Refined flour 2 cups
• Fennel seeds, pounded 1 tbsp
• Green cardamom powder ½ tsp
• Ghee ½ cup
• Oil to deep-fry

How to Make Sesame Sweet Mathri (Stepwise Photos)

Method

1. Take flour in a mixing bowl, add fennel seeds, black sesame seeds, cardamom powder, ghee and some water and knead into a dough. Cover with damp cloth and rest the dough at room temperature for 15 minutes.
2. Heat sufficient oil in a kadai.
3. Divide the dough into equal portions and roll them out into round discs. To get a perfect round keep a round cookie cutter over the discs and cut roundels. Pierce the mathris with a fork.
4. Gently slide in the mathris into hot oil and deep-fry on medium heat till golden. Drain on absorbent paper.
5. Dust the fried mathris with icing sugar while they are still hot. Let them cool down to room temperature, arrange them on a serving plate and serve.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps