Omapodi

by AshaPatel
Omapodi is a delicious sev used in mixtures and also in chaat dishes as toppings, to deliver a crunchy feel to the snack. The flavor of Ajwain or Omam is captivating and you will keep on munching Omapodi snack nonstop. Ajwain or omam is well known for its digestive properties too. Omapodi is a great and simple snack requiring just three unique ingredients: gram flour, rice flour and omam or ajwain. Omapodi requires a special omapodi strainer and the dough consistency needs to be just right, not too stiff nor too watery. Omapodi can be medium fine or very thin depending upon need but both ways are delicious and kids adore Omapodi. You can explore a step wise illustrated Omapodi dish here.
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Votes: 2
Rating: 4
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Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
  • Thymol(Ajwain/Omam) - 15 g
  • Gram flour(Kadala podi) - 2 cups
  • Rice flour(Ari podi) - 2 cups
  • Butter - 100 g
  • Salt(As reqd) -
  • Oil for frying -
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
  • Thymol(Ajwain/Omam) - 15 g
  • Gram flour(Kadala podi) - 2 cups
  • Rice flour(Ari podi) - 2 cups
  • Butter - 100 g
  • Salt(As reqd) -
  • Oil for frying -
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing Omapodi, fry the omam well, powder it and sieve it fine.
  2. Sieve the rice and gram flours too.
  3. Mix together the omam powder, rice flour, gram flour, salt and butter.
  4. Add water to get a thick paste-like consistency.
  5. Heat oil in a kadai or a pan.
  6. :- To test if the oil is hot enough, drop a pinch of the dough into it. If it sinks, the oil isn`t hot enough. If the dough springs to the top with bubbles all around it, then the oil is ready.
  7. Pass the dough through the special omapodi strainer into the hot oil.
  8. Fry them till they become golden brown.
  9. Keep flipping the sides till the omapodi is done.
  10. :- Store Omapodi in an air tight container.
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1 comment

curryadmin
WPALIAS October 14, 2004 - 12:00 am

I tried it..
It was tasting very bad

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