Moth Dal| whole masoor dal 1/2 cup Green moong dal 1/4 cup Almonds| Badam 2 tblsp Peanut 1/4 cup Cashew nut 2 tblsp Chaat masala 1/4 tsp Amchoor powder 1/2 tsp Red chili powder 3/4 tsp Black Salt 1/4 tsp Oil for deep fryng For plain Sev Besan| kadalai maavu 1/2 cup Rice flour 1/4 cup Salt as needed Hot Oil 1/2 tblsp
Soak the dal moth and green gram in water for 4 hours. You can soak both together. You can skip the green gram and use 3/4 cup of dal moth only. If using whole masoor dal also folow the same procedure.
After 4 hours, drain the water completely and in a clean dry cloth spread the soaked dal nicely. Let this dry nicely. If needed change the cloth as it wil be wet soon. Kitchen tissue will also do.
Put the badam| almonds in a ladle and fry it till golden brown.
Drain it in a kitchen towel.
Next add the peanuts and fry them too.
Drain it in a kitchen towel.
Fry the cashew nuts too in the same way.
Drain the excess oil in a kitchen towel.
Now let’s make the sev. Mix the rice flour, besan, salt, asafoetida and hot oil in a wide bowl. Add little water and make it into a soft dough.
Using the omapodi achu squeeze the dough into the oil.
Drain the sev in a kitchen towel. Break it into small pieces. By this time the dal must be dried. Ensure it is completely dry, else it will pop up when you fry in the oil.
Fry in batches. Drain excess oil in a kitchen towel.
Mix everything we fried with a clean dry hands. Transfer it to a wide bowl. Add the black salt, amchoor powder, chaat masala, red chilli powder.
Mix well and and store it in an airtight container.
Bombay Dal mixture is ready.
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