Vasusvegkitchen

Monday, 2 December 2019

DalMoth Namkeen || how to prepare whole masoor dal - dalmoth namkeen at home

Dal Moth Namkeen || Whole Masoor Dal - Dal Moth Namkeen with step by step pics and tips. We all love that crunchy and super tasty bakery style dalmoth snack a lot isn't it ??. We can prepare dalmoth using moth beans or chana dal. Today i am sharing dalmoth recipe using whole masoor dal. Many of us don't know that we can prepare this yummy and crunchy snack easily at home with few tips. We can add spices like chaat masala, amchur powder, pepper powder, black salt etc., or we can make it simple by adding salt and red chilli powder. We can serve plain fried dalmoth or we can add melon seeds, cashew nuts and plain sev or Omapodi || karapusa || sev. Trust me it is very easy to prepare at home, everyone loves to have this crunchy snack. It is travel friendly snack will keep it fresh and crunchy more time by storing it in airtight container. Only thing to notice carefully is when to take out dal while frying, if you don't take dal out at correct time it will burn quickly. Use skimmer spoons and spider strainer to drain out excess oil. Also check other snack recipe like

Omapodi || karapusa || sev
peanut masala chaat
corn flakes chivda
masala chickpeas
spicy masala peanuts

Taking this crunchy and tasty Dalmoth namkeen to Foodie Monday Blog Hop fb groups #223CrunchyMunchyDal theme. I suggested this week theme, theme is to prepare any snack item using dal. Eagerly waiting for all yummy recipes from my blogger friends. As always hubby draw this pic for me 😍.

Soak time: 6 hours
Dry Time : 30 minutes
Cook Time : 20 minutes
Serves : 250gms
Category : Snacks
Recipe Cuisine: Indian
Main ingredients : Whole masoor dal
Author : Aruna SarasChandra

Ingredients

Whole masoor dal - 200 gms
Omapodi || karapusa || sev - 1 cup
red chilli powder - 1 tsp
curry leaves - 1 sprig
chaat masala - 1/4 tsp
cashew nuts - 5 to 10
oil - to deep fry
salt as per taste

Instructions

1) Wash and soak masoor dal for 5 to 6 hours or overnight. drain water and spread it on dry cloth evenly under fan for 20 to 30 minutes.

2) Heat oil in a wide pan and drop soaked and dried masoor dal and fry till they become crispy remove it using spider strainer or any skimmed spoon and keep it on paper napkin, repeat the same for remaining dal( **check tips).

3) At last fry curry leaves, cashew nuts in the same oil and keep it aside.

4) Take the fried dal in a bowl add red chilli powder,salt, chaat masala and above fried cashew nuts, curry leaves and Omapodi || karapusa || sev.

mix the above well that's it our whole masoor dal dalmoth namkeen is ready to serve. Store the above in air tight container and enjoy its crunchy taste for long time.

Tips

** Do not soak whole masoor dal for long time.

** Make sure that excess water is removed from dal by drying.

** Main point to remember is remove dal when starts changing color and you can hear the crisp sounds while frying check pics. color starts changing, getting crisp sound and dal breaks easily means dal fried perfectly.

** Drop fried masoor dal on paper napkin so that excess will be removed easily.

** Add spices according to your taste.

Also check other snack recipes by just clicking the link below pic..

Omapodi || karapusa || sev

spicy masala peanuts

JackFruit seeds Vada

Baby Corn Fritters

Rava / Semolina Pizza

Roasted Masala Chickpeas / Masala coated Kabuli Chana fry

Veg chow mein noodles

Dry cabbage manchurian

Paneer Tikka

Stuffed Mirchi bajji

Paneer pinwheels

Pepper sev

Gujarat hi Methi Masala Khakhra

Vaamu Aaku bajji

Corn flakes chivda

Hope you like crunchy, tasty and travel friendly whole masoor dal - dalmoth namkeen recipe . Give it a try and drop your comments and pics in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😊.

Omapodi || Karapusa || Sev, how to prepare Omapodi recipe

Today's recipe is one of my favorite snack - Omapodi || Karampusa || Sev. It is very crispy, aromatic and tasty snack looks like thin crunchy noodles prepared using gram flour/ besan / senaga pindi. It is very easy to prepare at home freshly in less time. Ajwain seeds are also known as vamu in Telugu, Omam in Tamil, Oma in Kannada. The main flavors of this omapodi recipe is from ajwain seeds / vamu / carom seeds. If you want to prepare plain sev then simply skip adding carom/ajwain seeds. I always prefer adding this ajwain seeds while preparing sev as it adds more taste and flavor to plain sev, rice flour is added to keep sev crisp for long time. Sev is basic snack recipe that we use it in preparation of many snack and chaat item like dal moth, bhel poori, pani poori, papad chaat etc., many more recipes in my list to share with you all. I have many childhood memories with this sev recipe, my Balu doddappa use to prepare this sev for their hotel, i use to see how he prepare this crunchy besan noodles and enjoy eating hot sev 😍😋. Also check other snack recipe like
peanut masala chaat
corn flakes chivda
masala chickpeas
spicy masala peanuts

If we add ajwain seeds directly while mixing flour it will struck in small holes of pressing machine plates. So there are few different ways we can use ajwain seeds. Few method which i know are :

1) Fry ajwain/carom seeds grind to fine powder add hot water and set it for 10 minutes then strain the ajwain water and use that ajwain water while mixing dough(i prefer this way).
2) Fry vamu / ajwain seeds and soak it in hot water for minimum 10 minutes, strain it and use that water.
3) Fry ajwain seeds and grind it till you get fine powder by adding besan flour then sieve the flour and mix it with remaining flour and prepare smooth dough. This is time taking process but can get full flavors of ajwain in omapodi.

You can follow any of the above process to make this omapodi || sev recipe. Just make sure that dough is not thick it must be smooth then only you can spread sev easily in oil. I used pistol model murukku machine, you can use any type of machine available with u. But make sure that you are using small holes plate as sev taste yummy if it is thin :) .

Let's start recipe...

Omapodi || Sev recipe

Preparation Time : 5 minutes
Cook Time : 15 minutes
Serves : 1 bottle, more than 250gms
Category : Snacks
Recipe Cuisine: Indian
Main ingredients : Besan flour / gramflour / senagapindi
Author : Aruna SarasChandra

Ingredients

Besan/gram flour/ senagapindi - 2 1/2 glass

rice flour - 1 glass

ajwain seeds - 3 tsp

red chilli powder - 1 tsp

turmeric powder - 1/4 tsp

hing - 1 pinch

butter - 1 tsp(melted)

salt as per taste

oil- to deep fry + 1 tsp

curry leaves - 1 sprig

Instructions

1) Heat water and fry ajwain seeds / vamu in a pan till you get nice aroma, let it cool for a some time. Then powder it finely in mixer jar or crush it using motor pistle and soak it in hot water for 10 minutes.

2)Heat oil in a pan on low flames, sieve both besan and rice flours in a wide bowl then add red chilli, turmeric powders, salt ,hing and mix everything well.

3) Now filter ajwain seeds water and add to the above flours along with melted butter , hot oil and mix it to smooth non sticky dough.(**check tips)

4) Grease oil inside pressing machine, place small holes plate and fill dough in pressing machine as shown below.

5) Make sure oil is heat, drop some dough in oil if it comes up immediately then ur ready to drop sev. Rotate pressing machine by pressing it as shown below.

6) After dropping sev fry it on low-medium flames for few seconds then flip to other direction fry till you feel its crisp and take it into bowl which contain holes or place it on tissue paper. Repeat the same process for remaining dough.

At last fry curry leaves in oil till it becomes crisp and add it into sev. Thats it crispy, aromatic and tasty Omapodi || sev is ready to serve. It is travel friendly snack to, you can have as it is or pair it with any snack item. Prepare this Omapodi freshly at home and enjoy with your family 😍.

Tips

** Sieve both the flours before preparing dough, so that you can mix dough easily without any lumps.

** Make sure that dough is smooth, if you feel it hard after some time while preparing sev, sprinkle some water and make dough smooth again.

** Make sure that oil is not too heat or less heat maintain constant temperature.

** you can skip adding red chilli powder, sev color depends on the type of red chilli powder you are using. Today i used kashmiri red chilli powder so sev came bit red in color.

** You can add ginger garlic paste if you like that flavor.

Also check other snacks by clicking the link below pic..