Omapodi/sev a crispy deep fired Indian snack made with besan , rice flour and spices It is savory dish goes well even as salad topping.
This is one of the savory snack made during the festival of Deepavali /Diwali (festival of lights)
What is Omapodi/Sev ?
Ingredients required to make this
Instructions
In a coffee grinder grind two teaspoon of ajwain/carom/caraway seeds it will yield 2 tablespoon powder. You need only less for the recipe rest you can save it for future.
In a bowl, mix besan, rice flour, ajwain, salt,
Red Chili powder, ghee and asafetida.
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 small portion 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.
Remove them with a slotted spoon and drain it into a kitchen towel to remove excess oil.
Variations
Tips for making perfect sev ?
Dough should be soft but not liquid.
Use fine powder of ajwain otherwise it can stuck into the muruk maker and make pressing really hard.
Make sure to fry them in medium -slow flame.
High flame can make uneven cooking of omapodi.
For frying peanut oil is best as it maintain the uniform heat through out cooking.
Storage
Since it is fried snack will stay fresh for 2-3 weeks.
Serve
It is must ingredients in Indian chaat/ spicy snack and even used as topping of salad.
If you tried this recipe please tag me @nidhinikhil in instagram and @zestysouthindiankitchen in Facebook
Omapodi/Sev
Ingredients
- 2 cup Besan/ Chickpea flour
- ½ cup Rice flour
- 1 ½ teaspoon or to taste Salt
- 2 tablespoon Ghee/clarified butter
- ½ tablespoon Ground Ajwain/ Carom seeds -
- ½ teaspoon Red chili powder:
- ¾ cup Water
- ¼ teaspoon Asafetida
- 4 cup Canola oil/ peanut oil for frying
Instructions
- 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 asafetida. 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.
Video
Notes
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Glenda says
Mmmmm ... I love crunchy snacks and the spice blend in this one looks delicious! Thanks for sharing the recipe.
indianspicemagic says
Yummy and tasty.
Rachana says
A delicious and crunchy Snack.
Wishing you a very Happy Diwali 🙂
Kairali sisters says
my fav snack...
G.Pavani says
my favt snack looks crispy n yummy
Reeni says
You are really cooking up so many delicious things Swathi! You're family will really enjoy all of this!
VineelaSiva says
yummy and tasty snack.
Pushpa says
My fav childhood snack looks so good....
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