Ingredients

The following ingredients have 4 Servings
  • 2 cups Besan / Chickpea Flour
  • 1 cup Rice flour
  • 2 tbsp Ajwain / Carom seeds / Omam
  • 1 cup water (might need more or less)
  • 1/4 tsp asafetida
  • 2 tbsp Butter (softened)
  • 2 tbsp Hot oil
  • to deep fry Oil
  • to taste Salt

Instruction

  • 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 1/2 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.