Ingredients
Soak Omam
- 1/2 teaspoon Carom seeds
- 1/4 cup hot water
Oma podi dough
- 1 cup fine besan flour
- 1/4 rice flour
- 1/8 teaspoon turmeric powder
- 1 tablespoon softened butter
- Required salt
- water as required water
To fry
- few curry leaves
- Oil to fry
Instructions
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. omapodi mixture ready
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