Omapodi is savory snack usually prepared during deepavali festival but its likely to be seen in most households as an eve snack with coffee or tea. Make them big , medium or tiny in any size that your prefer. Tiny sev suits chaat items and a little sprinkle over hot sundal will make it very tempting! My son loves it to core…and munch, munch, munch is all he does when this is kept in front of him. This diwali made a big batch for distributing to my friends and neighbors and this is how I made the sev…..
Some snack recipes to try…
- 1 cup – Gram flour (besan / kadalai maavu / chickpea flour)
- 1/2 cup – Rice flour (arisi maavu)
- 2 tablespoons – Butter (room temperature)
- 3/4 teaspoon – Carom seeds powder (Omam, ajwain, bishop’s weed)
- 1/4 teaspoon – Asafoetida powder
- 3/4 teaspoon – Salt
- 1/2 cup – Water
- 3 cups – Oil (for deep frying)
- 10 leaves – Curry leaves (optional)
Lets see how to make this omapodi…
Mix gram flour, rice flour, asafoetida and salt in a bowl. I have used store bought raw rice flour and gram flour.
Crush ajwain seeds using mortar & pestle or use your mixie. Powder it.
Even after making a powder there will some pieces which will get stuck in the press. So use a seive and get the fine powder.
Get the fine powder- it also available in powder form in most Indian stores.
Add the powder the flour and mix well.
Cut in the room temperature butter and make a crumbly mixture.
Add water and start making a soft dough.
The dough will be slightly sticky… apply some oil to your hands and knead to make soft dough.
I have used this disc from my murukku press which is slightly bigger than regular sev but thats all i had. I broke my one and only idiyappam achu which had tiny holes to yield nice slender sev but 😥 Yes, idiyappam achu works perfect for this recipe, try using it if you have one!
Fill the murukku press with some dough and make sure the dough comes out easily without any strain.
Heat oil in a kadai and press the dough directly in hot oil in a circular motion, to make a big murukku.
It will cook faster… keep an eye 😯 Flip to other side and fry. As soon as its dropped in oil, you will see vigorous bubbles and in few seconds, the sev will float and the bubbles will settle. Immediately remove and drain the excess oil by placing it over a paper towel..
Repeat the process and finish making the sev with the rest of the dough. Let cool completely, crush gently and store in air-tight containers.
- Yield: 500 grams.
- Deep fried curry leaves can be added for additional flavour but optional.
- Traditionally this dish prepared with special sev maker or press with very tiny holes, which resembles our Idiyappam achu or sevai achu. I used a similar disc with slightly bigger holes to make, as I didn’t have a sev maker.
- Recipe updated with new pictures 🙂