Omapodi is one of the common Indian savory snacks, which is easy and simple to prepare. Also this is called as gram sev, not only in south India, but also this used as one of the ingredients in Chats in north India. As it is flavored with Omam or Ajwain or Carom seeds and has little spiciness, it can be served for Kids above an year also. This can be prepared in large quantity and stored in an air-tight container for 2 weeks time. Let us move on to the recipe…
- Besan flour – 1 cup
- Rice flour – ¼ cup
- Butter – 1 tbsp
- Ajwain/Omam/Carom seeds – 1 tsp
- Salt to taste
- Hot oil – 1 tsp
- Oil – for frying
Making of Omapodi –
- Dry ajwain for 2 mins. Boil 3 tbsp of water in bowl and put the ajwain into it and set aside or a while. After few mins you could see the colour of the water is changed and a very good aroma coming from the water. Drain the water and keep it aside.
- Sieve besan flour and rice flour.
- Take the besan flour, rice flour, hot oil, butter and salt in a mixing bowl and mix it well.
- Heat oil in a kadai for deep frying.
- Now pour in the ajwain water little by little and mix the flour. Then add water little by little to form soft sticky dough.
- Now take your sev press and fill to the ¾ th portion and then select the correct mould, rub oil on the sides of the mould.
- Check whether the oil is hot and continue pressing it to the oil. Once it is cooked turn the side and cook till the bubbles ceases. Rapeat this process for the rest of the dough also.
- Drain it in tissue paper, bring to room temperature and then store it in an air tight container.
When stored in an air tight container it lost fresh for a week, it’s also perfect tea time snack.
- Be careful while adding water as the dough consistency is very important. Do not let the dough rest for more time as it will get dry and pressing will become difficult.
- If it takes time then cover the dough with a wet cloth. Still if it I difficult to press, then sprinkle little water to loosen the dough but very little.