Omapodi , an easy to make delicious snack with chickpea flour. As we love omapodi a lot, i make them frequently for our evening tea.It's so simple and doesn't need any fancy ingredient and you can make about 1 cup of omapodi under 20 mins from the scratch.
Here in the recipe i used only 1 tsp of omam/ajwain for 1 cup of chickpea flout, since i prefer my omapodi with mild flavour, but you add additional 1/2 tsp of omam/ajwain for more flavour.
I would highly recommend to make freshly grounded omam/ajwain for this recipe. Pre-made omam/ajwain powder doesn't have that strong flavour.
Also the quantity of omam/ajwain, is very little it's difficult to powder them in mixier, so i put in between kitchen paper towel and crushed it with rolling pin. It can also be powdered in hand motor & pestle.
Lastly, if you're a beginner in cooking or just afraid to squeeze the dough directly in hot oil, i would recommend to squeeze the dough in back of the laddle or small plate and then just invert it into the hot oil.
Ok, now let see the procedure for making omapodi/ plain sev.
Procedure
Notes:
Omapodi | Plain Sev
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Gram Flour - 1 cup
Rice Flour - 1/4 cup
Butter - 1 tbsp
Ajwain/Omam - 1 tsp
Hot water - 1/4 cup
Salt - to taste
Gram Flour - 1 cup
Rice Flour - 1/4 cup
Butter - 1 tbsp
Ajwain/Omam - 1 tsp
Hot water - 1/4 cup
Salt - to taste
Dry roast omam till nice aroma comes from it, powder it and put in a bowl and pour 1/4 cup of hot water into it and let it aside until it comes to room temperature.
In a large bowl, add gram flour, rice flour and salt. Mix it well.
Add butter and mix it well with the flour, then filter the omam water and add into the flour.
Mix it with your hand and form a stiff dough.Take the murukku press with omapodi disc, make a log from the dough and put in the murukku press and close it with lid.
Heat the oil for deep frying and squeeze it directly on the heated oil in a circular motion starting from the end and finish in the middle. Cook on one side and then flip it and cook still "shhh" sound stops.Remove it from oil and place it on tissue paper.Do the same for the remaining dough.
Tasty & crispy Omapodi is ready. Let it cool completely and store it in air tight container.
Related : How to make Thukkada/Spicy Diamond Cuts
- While squeezing omapodi on heated oil, be quick and also keep distance between your hands and heated oil.There is a chance of heavy steam when the dough touches the hot oil.
- If you want more flavor, along with omam water,add the crushed omam too.But if the hole in the omapodi disc is small, there is a chance of omam get stuck in those holes and make it difficult to squeeze.
- Adding butter & rice flavor gives crispy omapodi.
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