Navratan Mixture | Navratna Chivda

Published On February 27, 2023
In Video
By Guest Author
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Prep Time
380 minutes
Cook Time
20 minutes
Difficulty Level
Intermediate

Ingredients

FOR FRYING CHANA DAL :
Gram dal / Chana dal - 700 gms.
Baking soda - 1 tsp
Mustard oil / Sarso ka tel - For frying
Water - As required
FOR PREPARING SEV :
Gram flour / Besan - 500 gms
Salt - As per taste
Red chilli powder / Lal mirch powder - 1 tsp
Carom seeds powder / Ajwain powder - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Mustard oil - 1 tbsp + For greasing + For frying
Water - As required
OTHER INGREDIENTS :
Cashews / Kaju - 100 gms Halves
Dry coconut / Sukha nariyal - 100 gms Sliced
Almonds / Badam - 100 gms Halves
Flattened rice / Poha - 150 gms
Peanuts / Mungfali - 100 gms
Curry leaves / Curry patta - A few
FOR PREPARING NAVRATAN CHIVDA :
Salt - As per taste
Black salt / Kala namak - As rep taste
Red chilli powder / Lal mirch powder - 1 tsp
Black pepper powder / Kali mirch powder - 1/2 tsp
Dry mango powder / Aamchur - 1 tsp
All spice mix powder / Garam masala - 1/2 tsp
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR FRYING CHANA DAL :
Wash chana dal. Add baking soda and soak it for 5 to 6 hours. Then wash it again and strain it. Let it dry for 30 minutes.
Meanwhile, heat oil in a frying pan. Add the chana dal to the hot oil pan. Fry it on a high flame for 3 to 4 minutes. Stir it continuously. Deep fry it until turns crispy.
Check the chana dal by pressing it, if it becomes crunchy, fluffy, and easily beaks, it indicates that chana dal is well fried.
Once done, take it out to a plate using a slotted spoon.
FOR PREPARING SEV :
Take gram flour in a bowl. Add salt, red chilli powder, carom seeds powder, asafoetida, and hot oil.
Now add water gradually to prepare soft consistency dough.
Take a handy sev machine and grease it with oil from the inside. Use a mould for thin sev (a mould with smaller holes) to make sev.
Place the mould at the bottom of the machine and place the dough in it. Close the machine tightly.
Meanwhile, heat oil in a frying pan. Then keep the flame low and hold the machine over the oil and turn the handle of the machine. Move the machine in a circular motion over the oil and keep turning the handle continuously.
Now keep the flame high. Fry the sev for 1 to 2 minutes until it becomes light brown.
Then flip it and fry it from the other side for 1 to 2 minutes. Once done, take it out to a plate using a slotted spoon.
FOR FRYING OTHER INGREDIENTS :
Add dry coconut to the same hot oil pan. Fry it by stirring occasionally on a medium flame for 1 minute. Once done, take it out to a plate using a slotted spoon
Then add almonds to the same hot oil pan. Fry it by stirring occasionally on a medium flame for 1 minute. Once done, take it out to a plate using a slotted spoon.
Now add the cashews to the same hot oil pan. Fry it by stirring occasionally on a medium flame for 1 minute. Once done, take it out to a plate using a slotted spoon.
Now add the peanuts to the same hot oil pan. Fry it by stirring occasionally on a medium flame for 1 to 2 minutes. Once done, take it out to a plate using a slotted spoon.
Add the poha to the same hot oil pan. Fry it on a medium flame for 1 to 2 minutes. Stir it continuously. Deep fry them until turns crispy. Once done, take it out to a plate using a slotted spoon.
Then turn off the flame and lastly, fry curry leaves for a few seconds and take it out to a plate using a slotted spoon.
FOR PREPARING NAVRATAN CHIVDA :
Take all fried ingredients chana dal, sev, poha, peanuts, almonds, cashews, dry coconut, and curry leaves to a big bowl. Mix well.
Add salt, black salt, red chilli powder, black pepper powder, dry mango powder, and all spice mix powder. Mix well.
'Navratan Mixture | Navratna Chivda' is ready to be served with tea.