Recipe

• Prepare the Lentils:

  • Soak the chana dal and masoor dal in water for about 4-6 hours. Drain and let them dry slightly on a clean cloth.

• Make the Dough:

  • In a mixing bowl, add gram flour, turmeric powder, red chili powder, salt, sugar, and hing. Mix well.
  • Gradually add water and knead until you have a soft dough. If it's too sticky, add a little more gram flour.

• Shape the Gathiya (Sev):

  • Heat oil in a frying pan on medium heat.
  • Use a sev maker or a piping bag to form small strands of the dough directly into the hot oil. Fry until golden and crispy. Remove and drain on paper towels.

• Fry the Lentils:

  • In the same hot oil, add the soaked lentils and fry until they turn golden and crispy. Remove and drain.

• Mix the Chivda:

  • In a large mixing bowl, combine the fried gathiya and lentils. Add any optional ingredients like peanuts or dried fruits.
  • Sprinkle the remaining spices (amchoor powder, additional salt if needed) over the mixture. Toss everything together to ensure even coating.

• Final Frying:

  • For an extra crunch, you can lightly fry the entire mixture together for a couple of minutes. Make sure the heat is low to prevent burning.

• Cool and Store:

  • Allow the Chavanu to cool completely before storing it in an airtight container. It can be enjoyed for up to a month.