Dalmoth namkeen is a deep-fried savory mixture with chatpata in taste. It is an easy-to-make and quick snack recipe prepared using whole masoor dal besan sev and regular spices. You can store dalmoth for 15-20 days in an airtight container. It can be prepared as Diwali snack or as a munching snack for the evening
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Recipe video
Dal moth namkeen recipe | how to make dalmoth namkeen | market style dal moth namkeen
Ingredients
For Soaking Dal
- 100 grams or ½ cup whole masoor dal
- Pinch or 1/8 tsp of baking soda
- Water to soak dal
for besan sev
- 1 cup gram flour - besan
- ¼ tsp black pepper powder
- ¼ tsp turmeric powder
- Salt to taste
- 1/3 cup water
- Oil to fry
Dal moth namkeen masala
- ½ teaspoon red chilli powder
- ½ teaspoon chaat masala
- ¼ teaspoon black pepper powder
- ¼ teaspoon cumin seeds/jeera powder
- ¼ teaspoon dry mango powder/amchur
- ¼ teaspoon asafoetida/hing
- ¼ teaspoon black salt/kala namak
- salt to taste
Instructions
- Soak whole masoor dal in enough water along with a pinch of baking soda. Soak for – hours.
- Remove all water from the dal and spread dal on a kitchen towel for 15-20 minutes. so that all the moisture is absorbed.
- Meanwhile in a bowl, add besan, black pepper powder, turmeric powder, and salt to taste.
- Also, add hot oil and mix with your fingertips. Now the flour has a crumbly texture.
- Then make the dough by adding little water at a time and making soft, smooth dough.
- Then grease the hand with little oil then smooth out the dough.
- Add sev dough into sev maker machine with a tiny small holes disk. Grease the inside of it with little oil.
- Now fill the container with prepared dough and close it tightly.
- Now heat the oil. Once the oil is hot enough hold the machine over the pan. Turn the handle and a thin sev will come out. As the sev falls into the oil, slowly move the machine into a circular motion.
- As you complete one circle, stop there and reverse the handle a bit to stop the sev from coming out.
- Fry sev from both sides and then remove from oil and place it on the plate.
- Let it cool completely and crushed it.
- Heat oil in a pan. Once the oil becomes hot, reduce the flame to medium and add a batch of dal with a sieve into the oil. Do not overcrowd the oil and fry in batches. Stir in between so that they don’t stick together.
- When bubbles in the oil will disappear and dal will float on the surface. Remove and drain them in a mixing bowl.
- Then add chaat masala, red chilli powder, black pepper powder, jeera powder, amchur, hing, and black salt. Mix well.
- Add fried sev and mix well.
- Once completely cooled, store in an air-tight container.
Notes
- The addition of baking soda helps to make a soft dal after frying it.
- do not over-dry dal, otherwise, it becomes chewy after frying it.
- for crispy sev, add hot oil to sev dough.
- make soft and smooth sev dough.
- fry sev only 1-2 seconds on high flame.
- crush sev properly, so it will easily mix with dal.
- fry dal on medium flame.
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