Omapodi/Sev: Savory Diwali Treat

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Deepavali /Diwali (festival of lights) is on the air. In two days it will arrive and everybody celebrating with lot of enthusiasm. From my little kitchen also I try to make some of the dishes which mom used to make us for Deepavali.

Omapodi /Sev is a multipurpose snack, you can have them alone or in combination as chaat. It is one of integral ingredients of Indian street foods like Bhel puri, Dahi puri and Sev poori and South Indian Mixture. Omapodi/sev is one of the easy snacks you can also whisk during tea time. When I was young I loved to see them in the sweet shop where they keep in big glass container. It looks like lot of bird nest arranged in a layer.
Amma used to make it very often at home. It requires one special ingredient Omam/Ajwain / carom /caraway seeds, which gives the special aroma to this dish. Usually omapodi is made with chickpea flour/Besan, rice flour along with chili powder, asafetodia and salt.
I love to make them as it is easy and also tastes good. This time I made them not only I can use them as omapodi and also to add in mixture. If you have omapodi and mixture in your hand your tea time will be wonderful.

Here is the recipe

One year ago:  Yard long beans and carrot stir fry

Print recipe from here

What you need

Besan/ Chickpea flour: 2 cup
Rice flour – 1/2 cup
Salt: 1 ½ teaspoon or to taste
Ghee/clarified butter: 2 tablespoon
Ground Ajwain/ Carom seeds – 1/2 tablespoon
Red chili powder: 1/2tsp
Water: ¾ cup
Asafetodia: ¼ teaspoon
Canola oil: 4 cup ( For frying)

How I made

In a coffee grinder grind two teaspoon of ajwain/carom/caraway seeds it will yield 2 tablespoon powder.

In a bowl, mix besan, rice flour, ajwain, salt, Red Chili powder, ghee and asafetodia. Slowly add water to the mixture and make soft dough. It will be sticky and soft.

Heat a pan with oil in a thick bottom pan, when it becomes very hot around 365 F, simmer the flame. Take two tablespoon of dough into Murruku presser lined with thin holes and press and directly press over hot oil in a circular movement for about 3 -4 circles.

Cook over medium flame and turn over to ensure both sides are cooked to golden color. It took about 7 minutes. Remove them with a slotted spoon and drain it into a kitchen towel to remove excess oil.

Enjoy as Omapodi or add it in Mixture or in chaat.

Preparation time: 35 minutes
Yield: 5 rounds ( about 10-12 serving)
Verdict: Crispy, Yummy
Will you make it again: Making more often


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