Omapodi – Plain Sev

Omapodi is an easy and traditional South Indian snack made during Diwali. Not only for Diwali its an ideal snack to munch with a cup of coffee or tea. It can be had as is or can be mixed with mixture. It can be topped on chaat items or can be added to a simple raita. I would not mind to skip my diet during festival seasons   How about you???

Now to the recipe…

[Preparation Time – 10 mins : Cooking Time- 20 mins]

Ingredients:

• Besan/Chickpea Flour – 1 cup
• Rice Flour – 2 tbsp
• Ajwain/Omam – 1.5 tsp
• Salt – as needed
• Chilli powder – 1/2 tsp
• Oil – to deep fry + 1 tsp

Method:

• Soak ajwain in warm water for 15 mins. In a bowl sieve besan and rice flour together. To this add required salt, chilli powder and a tsp of oil.

• Filter the ajwain soaked water into the besan flour. Discard the ajwain seeds. Mix well. Add water little by little to make a sticky dough. Take your sev press and the attachment to make omapodi as shown in the pic.

• Fill the sev press with the soft dough upto 3/4th level. Meanwhile heat oil in a pan for deep frying. Press it into hot oil in a circular motion. Do not overcrowd. Once it is cooked on one side flip it on the other side till the sshh sound ceases.

Drain it in paper towels and repeat the process with the rest of the dough.

Crispy Omapodi is ready.

Once it cools down, store in an airtight container.

Tips:

1. Dough consistency is very important. If its kneaded tightly or kept for a long time, it will be hard to press. If u find it hard add little warm water and knead it.
2. U can use the sev attachment with small or big holes.