How to Make Chana Dal Namkeen, Fried Dry Snack
Chana Dal Namkeen is a fried, spicy, and crispy savory snack made from split chickpeas or Bengal gram.
This Chana Dal Namkeen is a fried dry snack perfect for munching in the evening with tea. To make it more delicious and a mouth-watering snack, add tomatoes, onions, black salt, chaat masala, and fresh coriander leaves, and sprinkle some lemon juice – a perfect snack recipe for a light hunger. The famous chaat Sev puri, Dahi Papri chaat, is incomplete without this tasty fried chana dal. The crispness of the fried chana dal topped with the chaat makes it a more delicious savory snack.
Chana Dal Namkeen packets are readily available in the market of various brands. It is the most desired savory jar snack loved by all kids and elders. Making this snack at home is not a tedious or difficult task; a few simple steps, and this salty, crispy snack is ready. You do have to plan one day to make this snack.
Here are a few suggestions on how to make crispy fried chana dal namkeen or masala chana dal at home:-
- Soak the chana dal (split Bengal gram) for atleast 4 to 5 hours or overnight. I prefer soaking it overnight for the best results.
- The next day try to break the chana dal with your finger into two halves. If it breaks easily, the dal is perfect for frying. Else soak it for some more time.
- The above step is primary in this recipe. The unsoaked dal, after frying, will be slightly hard or uncooked and not crispy.
- Spread the dal on a muslin cloth and allow it to dry under the fan or pat dry to ensure the moisture content is nil.
- Always fry the dal in medium hot oil. In hot oil, the chana dal will cook fast, turn golden from the top and remain soft from the inside.
- Always add the spices when the fried dal is hot.
- Always allow the dal to cool down completely and store it in an air-tight container.
Follow the steps and video to make this fried chana dal namkeen, a dry snack at home. Make this dry snack in a large quantity to enjoy any time of the day for a couple of days. The shelf life of this snack is good. Stays fresh for 7 to 10 days if stored properly in an air-tight container.
Table of Contents
Recipe Video
Recipe Card
How to Make Chana Dal Namkeen, Fried Dry Snack(Updated)
Ingredients
- 1 cup Chana Dal
- 1 tsp Baking powder
- Salt as per taste
- 1 tsp Rock Salt
- 1 tsp Chat masala
- 1 tsp Red Chilli Powder
- ¼ tsp Mango Powder
Instructions
- Add 1 cup of chana dal, 1 tsp of baking soda, and water in a mixing bowl. Mix all the ingredients.
- Soak the chana dal overnight.
- The next day try to break the chana dal with your finger into two halves. If it breaks easily, the dal is perfect for frying. Else soak it for some more time.
- Wash the dal once or twice nicely with water.
- Spread it on a clean cloth for 10 minutes to dry completely.
- Pat dry with a cloth to ensure there is no moisture left.
- Gently drop it in a medium hot oil. Stir continuously and fry the dal on a medium to high flame until golden.
- After 5 to 10 minutes, the dal will start floating in the oil with bubbles reduced.
- Using a strainer, remove the dal from the oil.
- Place it on a kitchen towel to remove the excess oil.
- Add salt, 1 tsp rock salt, 1 tsp chat masala, 1 tsp red chili powder, and ¼ tsp mango powder when the dal is hot. Mix all the ingredients well.
- Enjoy as an evening dry snack, in chaat, or with tea.
How to Make Chana Dal Namkeen at Home Step-by-Step Photos
- Add 1 cup of chana dal, 1 tsp of baking soda, and water in a mixing bowl. Mix all the ingredients.
- Soak the dal overnight.
- The next day try to break the chana dal with your finger into two halves. If it breaks easily, the dal is perfect for frying. Else soak it for some more time.
- Wash the dal once or twice nicely with water.
- Spread it on a clean cloth for 10 minutes to dry completely.
- Pat dry with a cloth to ensure there is no moisture left.
- Gently drop it in a medium hot oil. Stir continuously and fry the dal on a medium to high flame until golden.
- After 5 to 10 minutes, the dal will start floating in the oil with bubbles reduced.
- Using a strainer, remove the dal from the oil.
- Place it on a kitchen towel to remove the excess oil.
- Add salt, 1 tsp rock salt, 1 tsp chat masala, 1 tsp red chili powder, and ¼ tsp mango powder when the dal is hot. Mix all the ingredients well.
- Enjoy as an evening dry snack, in chaat, or with tea.
FAQs
How to make fried chana dal, a dry snack at home?
Chana Dal Namkeen is a fried, spicy, and crispy savory snack made from split chickpeas or Bengal gram.
– Add 1 cup of chana dal, 1 tsp of baking soda, and water in a mixing bowl. Soak the chana dal overnight.
– The next day try to break the chana dal with your finger into two halves. If it breaks easily, the dal is perfect for frying. Else soak it for some more time.
– Wash the dal once or twice nicely with water. Spread it on a clean cloth for 10 minutes to dry completely.
– Pat dry with a cloth to ensure there is no moisture left.
– Gently drop it in a medium hot oil. Stir continuously and fry the dal on a medium to high flame until golden.
– After 5 to 10 minutes, the dal will start floating in the oil with bubbles reduced. Using a strainer, remove the dal from the oil.
– Place it on a kitchen towel to remove the excess oil.
– Add salt, 1 tsp rock salt, 1 tsp chat masala, 1 tsp red chili powder, and ¼ tsp mango powder when the dal is hot. – Mix all the ingredients well.
– Enjoy as an evening dry snack, in chaat, or with tea.
What spices are added to the Chana Dal Namkeen?
Chana Dal Namkeen is a fried, spicy, and crispy savory snack made. To make it more savory rock salt, chaat masala, red chili powder, mango powder, and salt are added.
Why the chana dal is not crispy after frying?
Chana Dal Namkeen is a fried, spicy, and crispy savory snack made from split chickpeas or Bengal gram. The unsoaked dal, after frying, will be slightly hard or uncooked and not crispy; Soak the chana dal (split Bengal gram) for atleast 4 to 5 hours or overnight. I prefer soaking it overnight for the best results.
Conclusion
In this Chana Dal Namkeen Recipe, we have shared how to make spicy, crispy, fried chana dal namkeen, a dry snack made from split chickpeas or Bengal gram, with all the tips and tricks. Make this savory masala chana dal namkeen snack in large quantities and enjoy it for a couple of stays as an evening dry snack, in chaat, or with tea. The shelf life of this chana dal namkeen is good. Stays fresh for 7 to 10 days. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.