Description
Omapodi is savoury snack prepared during special or festive occassions, with Ajwain being the key ingredient.
Carom seeds / Bishop’s weed ~ English
Omam ~ Tamil
Vaamu ~ Telugu
Ajwain ~ Hindi
Ajwana ~ kannada
Ayamodakam ~ Malayalam/ Omapudi
Ompodi / Sev / Omam / Ompudi
| Ingredients | |
|---|---|
| 1 cup | Gram flour (besan / kadalai paruppu flour) |
| ½ cup | Rice flour |
| ¾ tsp | Ajwain powder |
| ¼ tsp | Asafoetida powder |
| ¾ tsp | Salt |
| ½ cup | Water |
| 3 cup | Oil (for deep frying) |
| 5 stks | Curry leaves (optional) |
Instructions
Sticky Omapodi Dough
Mix salt, powdered ajwain and asafoetida in 1/2 cup water. Sieve gram and rice flour in a bowl, gradually add the water and knead to make a soft dough. This prepared dough will be very sticky and thats how its should be. Apply some oil to your hands to avoid this to some extent. Heat up 3 cups of oil in a kadai and keep it ready.
Murukku Press
Traditionaly this dish prepared with special sev maker or press with very tiny holes, which resembles our Idiyappam achu or sevai achu. I used a similar disc with slightly bigger holes to make, as I didn’t have a sev maker.
Using a tubular press (achu) squeeze the dough through the strainer into the hot oil and deep fry. As soon as its dropped in oil, you will see vigorous bubbles and in few seconds, the sev will float and the bubbles will settle. This is the sign that it is done. Immediately remove and drain the excess oil by placing it over a paper towel. Let cool completely, crush gently and store in air-tight containers.
Notes
Deep fried curry leaves can be added for additional flavour but optional.
Yield: 500 grams.