I have mentioned many times in my blog that I am not a sweet tooth person. I love savory snacks and so does vaandu. The top two dishes that we love are plantain chips (Nedram chips) and this omapodi. If I goto Indian grocery, either one will be in my bag and we will finish it off in no time. Amma used to prepare this for Diwali and also every now and then for munching. The fun part in this recipe is breaking the sev. I love breaking those big intertwined sev. Sadly, when I prepared this recipe, the kiddo was sick and M did the honor of breaking the sev.
The key thing in this recipe is the press that you are using and also the oil temperature. I usually use the thin one and these thin ones get cooked within 30 seconds. So make sure the oil is medium hot and be prepared to flip it as soon as you complete the pressing process. I had some leftover dough which was two less to press, so I tried Karasev with that for the first time. That came out really good. I Will post a detailed recipe soon, but here is the Karasev :-)
Here is the second post under the holiday dishes theme. The first one was Sathumaavu Urundai.
Ingredients required for omapodi
Besan / Chick Pea flour – 2.75 cups Rice flour – 2 tbsps Ajwain Seeds / Carrom Seeds / Omam – ½ tsp Red chili powder – ½ tsp Salt – 1 tsp Hing – ½ tsp Water – ½ cup Butter – 2 tsps (at room temperature) Oil for frying
How to make omapodi
Sieve the besan. Powder ½ tsp of ajwain into a fine powder. Now mix the besan, ajwain powder, red chili powder, salt, hing, and butter. Incorporate them well and now slowly add the ½ cup of water on the required basis and knead the besan mix. Knead them like chapati dough.
Meanwhile, heat the oil in a wide vessel or pan and once the oil is hot make sure it is a low flame. Now apply oil in the press and add the kneaded dough in the mold and press slowly in the oil like muruku. I usually spread them throughout and turn them slowly as soon as you are done with pressing. As it’s the thin press, the omapodi gets cooked faster. Let it cook on the other side for 10 more seconds and that’s it.
Remove it slowly and press and fry the remaining dough too.
Once the sev is cool down, break them and that’s it. Sev is ready. Store it in an airtight container.
Recipe Notes:
Adjust the salt and red chili powder according to your preference. Make sure the oil is low heat. If it’s on high flame, the sev might get burned. Make sure you flip it right away. If you are using the thin press, do not cook for more than 15 seconds on each side. Depending upon the press size, the cooking time varies.
📖 Recipe
