Omapodi | Easy Sev Recipe for Diwali
Omapodi, one of the easiest and quickest savory snack which is a popular Diwali Festival treat. This is a easy Sev recipe which is loved by kids and adults.
Servings: 15 pieces
Calories: 206kcal
Equipment
- Murukku Press
Ingredients
- 2 cups Besan / Chickpea Flour
- 1 cup Rice flour
- 2 tablespoon Ajwain / Carom seeds / Omam
- 1 cup water might need more or less
- ¼ teaspoon asafetida
- 2 tablespoon Butter softened
- 2 tablespoon Hot oil
- to deep fry Oil
- to taste Salt
Instructions
- To make the Omam water / Ajwain water - Dry roast the omam seeds in a hot pan for couple of minutes until aromatic. Grind it into a powder and then add about ½ cup of water to it and grind again. Strain the mixture and repeat the same process again. Reserve this water and we will be using this make omapodi dough.
- Heat oil in a kadai / pan to fry the omapodi.
- Sieve the besan and rice flour in a wide bowl. Add salt, softened butter and asafetida and mix everything together.
- Add Hot oil to the mixture and mix it once again.
- Now slowly add the omam water and start making a dough. Add more water, if needed and make a soft dough.
- Use the plate with the smallest holes in the Murukku press to make sev.
- Grease the inside of the murukku press and insert the dough needed inside.
- Once the oil is hot, reduce the flame to medium and start squeezing the omapodi. Be careful as there will be steam coming out of the oil when squeezing. Do a quick circular motion and squeeze enough dough into the oil.
- The omapodi will sizzle a lot when squeezed and then will become quieter. Flip it once and let it cook and stop sizzling. The omapodi cooks very quickly.
- Drain the oampodi into a paper towel lined tray.
Video
Notes
Expert tips and FAQ's
- After roasting and grinding the ajwain seeds, we can leave it soaking for few minutes to get more flavor. I usually don't soak and it works just as well. Make sure to squeeze the ajwain seeds very well after grinding.
- Use fresh besan / chickpea flour for best flavor of omapodi. Sieving the flours is optional but helps make a smooth dough.
- We use about a cup of water to make the omam water. We might need more water to make the dough or not.
- Make a soft dough as it is easier to squeeze out of the small holes of the murukku press.
- Adding hot oil to the dough is a tip that my mother taught me to get a very crispy omapodi.
- Grease the murukku press with a thin layer of oil. You can thank me later!
Nutrition
Calories: 206kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 25mg | Potassium: 143mg | Fiber: 3g | Sugar: 2g | Vitamin A: 54IU | Calcium: 8mg | Iron: 1mg