In a pan, add 1 cup water, salt to taste, and 1 tsp oil. Mix well and bring the mixture to a boil.

Gradually add 1 cup fine rava, stirring continuously. Turn off the heat and cover the mixture for 2 minutes.

Transfer the rava into a mixing bowl. When it is slightly warm, add 1 cup rice flour and mix well.

Gradually add 1 cup water and knead into a medium-soft dough for the sev.

Grease your hands with a little oil and smooth out the dough.

Place the sev dough into a sev maker fitted with a medium-sized hole disk. Grease the inside of the sev maker with a little oil.

Fill the container with the prepared dough and close it tightly.

Heat oil in a pan. Once the oil is hot, hold the sev maker over the pan. Turn the handle to release thin strands of sev into the oil, moving the machine in a circular motion.

When you complete one circle, reverse the handle slightly to stop the sev from coming out.

Fry the sev on medium-high heat until golden from both sides. Remove from the oil and place on a wire rack to drain excess oil.

Let the rava sev cool completely, then store it in an airtight container. The sev is now ready to serve.

Place a sieve in hot oil. Add peanuts, roasted chana dal, and dry fruits one by one into the hot oil. Fry on medium heat and transfer to a bowl.

Fry curry leaves and chopped green chilies until they become crisp and lose all moisture. Transfer to the bowl.

In a mixing bowl, combine the fried peanuts, roasted chana dal, and dry fruits. Add chaat masala, black salt, and sugar. Mix well.

Add crushed sev and mix thoroughly.

The rava sev namkeen is ready. Store it in an airtight container.