Dalmoth namkeen, a vibrant and flavorful Indian snack, is the perfect blend of crunchy textures and spicy, savory tastes. This incredibly addictive treat is surprisingly easy to make at home, allowing you to control the ingredients and spice levels to your liking. Forget store-bought versions packed with preservatives; this recipe delivers a wholesome and delicious alternative, perfect for parties, movie nights, or a quick energy boost anytime. The satisfying crunch of roasted lentils and chickpeas combines beautifully with the aromatic spices, creating a truly unforgettable snacking experience.
Imagine enjoying a bowl of homemade dalmoth namkeen, bursting with freshly ground spices and the comforting warmth of perfectly roasted pulses. This recipe offers a simple, step-by-step guide to crafting this beloved Indian snack in your own kitchen. Ready to embark on this culinary adventure and create your own batch of irresistibly crispy, spicy dalmoth namkeen? Let’s get started!
Tools Needed
- Sev Maker
- Sieve
- Mixing bowls
- Pan for frying
- Clean cloth
Ingredients
- Whole Masoor Dal (peeled lentils): 1 cup
- Gram Flour: 2 cups
- Salt
- Baking Soda (Edible Soda): 1/2 teaspoon
- Red Chilli Powder
- Turmeric Powder
- Refined Oil: 2 tablespoons
- Water
- Yellow Food Colour
- Black Pepper Powder: 1/2 teaspoon
- Mango Powder: 1 teaspoon
- Chaat Masala: 1/2 teaspoon
- Red Chilli Powder (for seasoning): 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash the masoor dal thoroughly 3-4 times. Add the dal to a bowl with plenty of water and ½ teaspoon of baking soda. Mix well, cover, and let it sit for 5-6 hours to swell.
- In a bowl, combine 2 cups of gram flour, salt, red chili powder, turmeric powder, and 2 tablespoons of oil. Mix well.
- Gradually add water to the gram flour mixture, mixing until a smooth batter forms. Avoid adding too much water at once. Add yellow food coloring (optional).
- Spread the swollen dal on a clean cloth under a fan to dry for 5-6 minutes, until the surface is no longer wet.
Step 2. Fry the Sev and Dal
- Oil the sev maker. Fill the sev maker with the gram flour batter.
- Heat oil in a pan. Gently press the sev maker to extrude the batter into the hot oil. Fry the sev on low flame until golden and crispy.
- Fry the dried dal in a separate pan over high heat until crispy and golden brown.
Step 3. Crumble and Mix
- Break the fried sev into smaller pieces by hand.
Step 4. Season and Serve
- Mix the fried sev and dal together. Add salt, black pepper powder, mango powder, chaat masala, and red chili powder. Mix well while still hot.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't overdry the dal; it should just be free of excess water.
- Fry the sev on low flame to ensure even cooking and crispiness.
- Fry the dal over high heat for quick and even cooking.
- Add the spices while the namkeen is still hot to help them adhere better.
Nutrition
- N/A
FAQs
1. Can I store leftover Dalmoth Namkeen?
Yes! Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks to maintain its crispiness.
2. Can I adjust the spice level?
Absolutely! Add more or less chili powder to suit your preference. You can also experiment with other spices like garam masala or cumin for different flavor profiles.
Making your own crispy spicy dalmoth namkeen is incredibly rewarding, offering a delicious and healthier alternative to store-bought snacks. This simple recipe allows for customization, so feel free to experiment with spices and seasonings to create your perfect blend. Now go forth and enjoy your homemade crunchy, flavorful delight!