If you are always on the hunt for a cracker recipe that delivers maximum crunch without deep frying, these Air Fryer Moong Dal Crackers are about to become your new favourite.
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By blending protein-packed yellow moong dal with a balanced ratio of whole wheat flour and rice flour, this combination creates a cracker recipe that achieves the perfectly shatter-crisp texture—all while using just a fraction of the oil used in traditional fried versions.
Why You’ll Love This Recipe
- The Ultimate Flour Trio: Whole wheat flour adds structure and heartiness, rice flour brings signature light crispiness, and moong dal provides plant-based protein.
- 90% Less Oil: Air frying circulates hot air around the crackers, giving you that golden, flaky crunch without soaking them in oil.
- Long Shelf Life: Bake a batch over the weekend and store them in an airtight container for up to 3 weeks of easy snacking.
- Dairy Free: These are completely vegan friendly, plant protein packed crackers.
- Versatile Seasoning: Easily customizable with your favourite seeds and spices.
Ingredients You’ll Need
- Yellow Moong Dal (dhuli), soaked and blended to a smooth paste.
- Whole Wheat Flour (Atta) adds structure, and a nutty taste that binds the dough smoothly.
- Rice Flour creates an ultra-crispy, delicate snap upon biting down.
- Oil or Ghee (Moyan) for shortening/dosing into the dough + extra for brushing
Flavour & Aromatics:
- White Sesame Seeds and Flaxseeds for the crunch and nutrition.
- Kasoori Methi (Dried fenugreek leaves), Cumin Powder, Red Chili Flakes or Powder, Turmeric Powder, Asafoetida (Hing), and Salt
How To Make Crackers
Step 1: Prep the Moong Dal
- Wash the yellow moong dal until water runs clear. Soak it in warm water for 2 – 3 hours. Drain all excess water completely using a fine strainer.
- Transfer soaked dal to a blender jar and grind it to a smooth paste using no added water.
Step 2: Prepare the Crisp Dough
- In a large mixing bowl, combine moong dal paste, whole wheat flour, rice flour, seeds, salt, and spices.
- Pour the oil or ghee over the dry mixture.
- Knead everything together into a tight, firm dough. If the dough feels too dry, add warm water 1 teaspoon at a time.
- Cover the dough with a damp cloth and let it rest for 15 minutes.
Step 3: Roll and Shape
- Divide the rested dough into 3 – 4 equal balls.
- Roll out one portion between two sheets of parchment paper (or on a lightly oiled surface) to about ¼-inch thickness.
- Cut into shapes using a knife, pizza cutter, or small cookie cutter (squares, diamonds, or circles work great).
Hina’s Pro Tip: Prick the rolled dough all over with a fork. Crucial step: This prevents the crackers from puffing up like puri and ensures a flat, crispy cracker.
Step 4: Air Fry to Perfection
- Preheat your Air Fryer to 360°F (180°C) for 3–5 minutes.
- Line the air fryer basket with a piece of perforated parchment paper (optional, but prevents sticking).
- Arrange the cut crackers in a single layer without overlapping.
- Lightly spray or brush the tops of the crackers with a tiny bit of oil.
- Air fry at 360°F (180°C) for 5 minutes. Flip them over, brush lightly with oil again, and air fry for another 6 to 8 minutes until golden brown and crispy.
Hina’s Pro Tip: Crackers will continue to crisp up as they cool down on a wire rack. Do not over-cook them in the air fryer, or they may become too hard.
Serving Suggestion
These Moong Dal Crackers pair perfectly on a fusion snack platter with homemade guacamole, hummus, or caramelized onion dip. Thy taste great with Indian style Whipped Paneer Dip also.
Crumble these crackers over sweet curd and chutneys to make a quick Papdi Chaat. Or simply serve them with a cup of masala chai or filter coffee.
Watch Video
Hina’s Pro Tips
- Dough Stiffness Matters: If your dough is soft or sticky, the crackers will turn out soft. Keep the dough as firm as possible.
- Don’t Skip Pricking: Always pierce the dough thoroughly with a fork so steam escapes during air frying.
- Resting Before Storing: Let the crackers cool completely on a wire rack before transferring them to a container. Storing warm crackers locks in steam, rendering them soggy.
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Moong Dal Crackers Recipe
If you are on the hunt for a cracker recipe that is crunchy without frying, these Air Fryer Moong Dal Crackers will become your favourite.
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Servings: 25 crackers
Calories: 38kcal
- Blender
Ingredients
- ½ Cup yellow moong dal (dhuli moong)
- ½ Cup whole wheat flour (gehun atta)
- ¼ Cup rice flour (chawal ka atta)
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon red chilli flakes
- 1 teaspoon dried oregano
- ½ teaspoon turmeric powder
- ½ teaspoon salt or to taste
- ¼ teaspoon hing (asafoetida)
- 1 tablespoon Flaxseeds
- 1 tablespoon white sesame seeds (til)
- 1 tablespoon refined oil
Instructions
- Wash the yellow moong dal until water runs clear. Soak it in warm water for 2 – 3 hours. Drain all excess water completely using a fine strainer. Transfer soaked dal to a blender jar and grind it to a smooth paste using no added water.
- ½ Cup yellow moong dal (dhuli moong)
- In a large mixing bowl, combine moong dal paste, whole wheat flour, rice flour, seeds, salt, and spices. Pour the oil over the dry mixture. Knead everything together into a tight, firm dough.
- ½ Cup whole wheat flour (gehun atta)
- Cover the dough with a damp cloth and let it rest for 15 minutes.
- Divide the rested dough into 3 – 4 equal balls. Roll out one portion between two sheets of parchment paper (or on a lightly oiled surface) to about ¼-inch thickness. Cut into shapes using a knife, pizza cutter, or small cookie cutter. Prick the rolled dough all over with a fork.
- Preheat your Air Fryer to 360°F (180°C) for 3–5 minutes. Line the air fryer basket with a piece of perforated parchment paper (optional, but prevents sticking). Arrange the cut crackers in a single layer without overlapping. Lightly spray or brush the tops of the crackers with a tiny bit of oil.
- Air fry at 360°F (180°C) for 5 minutes. Flip them over, brush lightly with oil again, and air fry for another 6 to 8 minutes until golden brown and crispy.
- Crackers will continue to crisp up as they cool down on a wire rack. Do not over-cook them in the air fryer, or they may become too hard. Allow them to cook down before serving or storing.
If the dough feels too dry, add warm water 1 teaspoon at a time.
This prevents the crackers from puffing up like puri and ensures a flat, crispy cracker.
Nutrition
Calories: 38kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Sodium: 49mg | Potassium: 20mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 34IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 0.4mg
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