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Dal moth namkeen recipe | how to make dalmoth namkeen | market style dal moth namkeen

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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Dal moth namkeen recipe | how to make dalmoth namkeen | market style dal moth namkeen

Nehas Cook Book
Prep Time 5 mins
Cook Time 25 mins
Soaking time 5 hrs
Total Time 5 hrs 30 mins
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


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


  • 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.


  • 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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