Omapodi | Plain Sev

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What is Omapodi?

Omapodi is a savory snack recipe prepared with besan and rice flour. Popular  Indian snacks recipes are often prepared in south Indian cuisine and known as  “Oma podi” and in north Indian cuisine it is known as  ” sev”. Tamil  Nadu Oma podi  is also one main addition to popular madras mixture Recipe

Should I sieve Kadalai maavu for Oma podi?

Lump-free | grain-free batter results in the best Omapodi.  If you think besan has lumps, sieve first, then prepare the dough

How much water should I add to the batter?

The exact quantity might vary depending on the type of besan flour you use. I generally add 4:1 (besan to water ratio) then add extra water as required. Avoid pouring water. Always add little by little ad make a pliable crack-free dough.

How long should I fry Omapodi?

Sev fries fast compared to the murukku variety. Always  Fry besan sev  till bubbles subside and sshh sound ceases

Can I skip Carom seeds?

Traditionally Oma podi recipe is prepared with Ajwain. To make it a kids-friendly spice I used 1/2 tsp of omam. You can add 1 tsp if you like strong flavor. Yes, skip it and prepare plain sev.

Should I add Asafoetida?

Since I added Ajwain I skipped hing. you can add hing if you are not going to use Carom seeds.  

Optimal oil temperature

• Drop little dough in hot oil
• Too hot oil – dough turns dark (burn)
• Not hot enough – sink to the bottom of the pan soon after dropping
• Right Oil Temperature – dough floats in a few seconds without changing color

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Recipe card

Ingredients

Soak Omam

1/2 tsp Carom seeds

1/4 cup hot water

Oma podi dough

1 cup fine besan flour

1/4  rice flour

1/8 tsp turmeric powder

1 tbsp softened butter

Required salt

water as required  water

To fry

few curry leaves

Oil to fry

How to make Omapodi with step by step pictures

Soak Omam

• Add carom seeds and hot water in a vessel and soak for 1 hour

Heat oil

• Heat oil in a heavy-bottomed deep wide pan at medium flame

Boondi batter

• Take besan flour, rice flour, turmeric powder, salt

                   

• Furthermore add softened butter, filtered carom water; mix well and knead

   

• Add extra water (around 1-2 tbsp) and make a pliable crack free dough

       

Check oil temperature

• Drop little dough in hot oil
• Too hot oil – dough turns dark (burn)
• Not hot enough – sink to the bottom of the pan soon after dropping
• Right Oil Temperature – dough floats in a few seconds without changing color

Fry curry leaves

• Fry curry leaves till they turn crispy and keep aside

 

Fry Omapodi

• Place omapodi press in a murukku achu and grease little oil

• Furthermore, add  a portion of dough 

• Gently press one layer of omapodi and fry till oil bubble subside

• Flip and fry other side till bubble subside and sshhh cease goes off

Omapodi mixture

• Finally, mix fried curry leaves, and omapodi. Sev mixture ready