Heat oil in a non stick pan. Add asafoetida, mustard seeds, green chillies, curry leaves, dry coconut and sauté.
Add peanuts, roasted chana dal, turmeric powder and mix well. Add salt and mix. Add pressed rice and mix well. Sauté till the chiwda becomes crisp.
Add chaat masala and powdered sugar and mix well. Transfer into a serving bowl and serve.