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.