Dalmote mixture(tea time snacks)

• Servings:
• Soaking time: 6 hours.
• Preparation time: 1 hour.
• Deep frying time: 10-12 minutes(each batch).
• Seasoning time: 10-15 minutes.
• Total time: 1 hour and 27 minutes.

A crackling Diwali recipe….

Dalmote Mixture is a traditional Indian savory snack, popular in North India, especially in Bihar and Uttar Pradesh.

It is a crunchy blend of fried lentils, whole Mung(Green Gram), whole Red Lentil, split Bengal gram, peanut, poha, sev etc.  It is often enjoyed as a tea-time snack or during festive occasions.

It is known for its bold flavours, Dalmote offers a mix of spicy, tangy, and salty tastes that make it a favorite in Indian households. This crispy snack is often prepared during festivals like Holi and Diwali, adding a contrast to the usual sweet treats.

With its delightful crunch and burst of spices, Dalmote Mixture is perfect for those who love snacking on something flavourful and satisfying.

My mother usually makes this on the festive occasion Diwali. She makes this in advance; recipe is easy to prepare and extremely delicious (tangy spicy, crunchy hot above all more tasty).
Once you start eating, you would not stop! It goes perfect, with tea/coffee.

Ingredients:

• Chana dal (split Bengal gram):1 cup
• Masoor dal (brown skin lentil/red lentil):  1 cup
• Whole mung (green beans): 1 cup
• Peanut: 1 cup
• Poha (flatten rice):1 cup
• Besan (gram flour): 1 cup
• Refined oil: for deep frying
• Roasted cumin powder: 1 teaspoon
• Red chilli powder: 1 tablespoon (as per taste)
• Kala namak (Black rock salt): 1 teaspoon
• Chat masala: 1 teaspoon
• Salt: 1 teaspoon (as per taste)
• Black pepper powder: 1 teaspoon
• Citric acid: 1 pinch (optional)
• Baking soda: 1 pinch (optional)

Preparation:

1. Wash and Soak Chana dal, Masoor dal and Mung beans with baking soda, each for 5-6 hours or overnight.
2. Rinse each dal properly; keep aside on the sieve for an hour to get rid of extra water.
3. You can also spread this on a towel, so that all water is removed.

Method:

1. In a heavy bottom pan; heat oil, let oil to smoke. Pour half quantity of Chana dal into the oil.
2. Dip fry  on high flame until dal become crispy(about 10-12 minutes each bunch)
3. Note: Press dal with fingers, if it is hard means it is ready, take  it out.
4. Always deep fry on high flame, if flame is low dal become hard, it will not be crispy.
5. Take them out from the fry pan in the strainer, which is put on the utensil, so that extra oil is removed. Keep aside.
6. Repeat this with mung beans and Masoor dal. Keep aside.
7. Fry peanuts into the same manners. Keep aside.
8. Deep fry poha also, Keep aside.
9. From Besan, make Besan ke sev and keep aside. (please follow the link for making Besan ka sev )

For seasoning:

1. Take a big and broad mouth pan. Heat the 1 tablespoon of oil.
2. Put all masala and deep fried dal into the pan one by one.
3. Now stir nicely Roast this dal mixture on low heat for another 4-5 minutes.
4. Dalmote mixture is ready to serve at tea time.
5. After coming on room temperature, you can transfer into air tight container.
6. You can use this for months.

Serving idea:

1. Serve with chopped onion or as it is.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Dalmote mixture(tea time snacks) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.