Sundays be like this. What makes a Sunday priceless?
Waking up late? No. That didn’t happen.
Had a big and hearty breakfast? No. I am not that much into big breakfasts.
Spend time reading a book?No. I do that in the night, not morning.
Managed to have not one but two HOT(operative word!) Cups of tea because all three children were busy watching the happenings on the road for the longest time!
And sometimes such Sundays give you opportunities to try out new recipes as well.
So it was time to experiment with another flour that I haven’t baked with so far. Well, there is always a first time but then to make the first time a memorable one I try to stick to some flavours that are within my comfort zone while pushing the boundaries on the others. Balance – is the key.
So I baked these Red Rice Mathris/Crackers using the homemade curry leaves powder, a few days ago. Both the flour and the powder are making an appearance on my healthy baking experiences for the first time.
But I was left wondering why I hadn’t tried this before. The mix of curry leaves powder and red rice flour is incredible. The crispness is also unbelievable.
P.S. the leaves in the picture are only to add colour to the photo, not for using in the cracker 🙂
1 cup red rice flour
1/2 cup wholewheat flour
1-2 heaped tbsp curry leaves powder(homemade) – I followed the recipe from Hebbar’s Kitchen
Salt as per flavour preference
2-3 tbsp crushed peanuts
1/4 cup cold pressed coconut oil
Method – Mix the first 5 ingredients together. Add the oil slowly and rub it into the dry ingredients mix. Add hot water slowly and only as much as is needed to bring the dough together. Leave the dough to rest for 30 minutes. Cut the dough into required shapes after rolling it thin.
Preheat the oven at 170 degrees C. Prepare baking tray. Place the crackers/mathris onto the tray and bake until the edges crisp up, or around 15 minutes.
Allow the crackers to cool off before storing in air tight container.