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| OMAPODI |
Omapodi is a South Indian variation of the Plain Sev & it is one main ingredient in most of the Mixture variety. South Indian Sevs are made with a combination of both Gram Flour(besan) and Rice Flour in it whereas, a North Indian Sev is made with, just the Gram Flour. But what makes this savoury snack unique is the addition of Ajwain(Omam) in it. The flavour of Ajwains(Carom Seeds) makes these tiny strands of Omapodi, a tasty treat and also makes this deep-fried gram flour snack easily digestible.
When I say Omapodi, it is one of my favourite savoury snack and particularly the ones we buy from Coimbatore Nellai Periya Lala Sweet Shop. So when I made Omapodi, my fixed benchmark was a bit high on expectations and had to convince my brain on the first hand. Oma podi mildly spiced and that too not with Chilli powder, but with Ajwains. Thin crunchy strands yet with a soft texture is what this savoury snack is all about.
If you are in a mood for a mild snack, then Omapodi suits the scenario. Have it as an individual snack or convert it into a Mixture of your choice. Add it along with Kara Boondi, fried nuts, curry leaves & season it with Red Chilli Powder & Asafoetida for a tasty South Indian Mixture. Add deep-fried Masoor Dhal and season it with Black Salt for Bombay Mixture. Try this simple snack to add into your DIWALI BAKSHANAM list or convert it into your favourite Mixture.
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Cuisine - South Indian
Recipe Type - Snacks & Savouries
Spice Level - Medium
Difficulty - Medium
Yields - 2-3 Cups(Approx.)
Author - SM
Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes
For more SNACKS & SAVOURIES, Click here...
HOW TO MAKE OMAPODI- SOUTH INDIAN PLAIN SEV
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| OMAPODI |
INGREDIENTS:
For Omapodi/Sev:
Bengal Gram Dhal Flour (Besan) - 1 Cup
Rice Flour - 1/2 Cup
Butter - 2 Tablespoons
Hot Oil - 1 Tablespoons
Turmeric Powder - 1/2 Teaspoon
Carom Seeds/Ajwain/Omam - 2 Tablespoons
Salt - To Taste
Water - As Required (1/4 Cup + 2 Tablespoons)
For Deep Frying:
Oil
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| OMAPODI |
METHOD:
- Dry roast the Ajwain on a very low flame for a few minutes. The idea is to warm it up
- Then clean, wash and soak it with ample water for about 2 hours.
- Add the soaked Ajwain into a small blender jar and give a quick whisk for few minutes.
- Then add 1/4 cup water and grind it again into a smooth paste.
- Filter this and keep it aside.
- Combine all the dry ingredients and mix well.
- Melt the butter and pour the hot butter into the above ingredients and mix well.
- Heat the oil, and pour it along with the above ingredients.
- Add a little bit of water at a time and knead it into a soft, but stiff dough.
- Grease the Sev "press" with attachment.
- Roll some dough and fill the cylinder of the Sev Press with the dough and close it.
- Heat oil in a frying pan on medium heat.
- Oil should be moderately hot while dropping the Omapodi/SevStrands into it.
- Now hold the Sev press over the frying pan and press the handle.
- Press out thin strands of Omapodi/Sev directly into the oil, making a whole circular motion.
- Stop as you complete one circle.
- Reduce the flame to low & deep-fry the Omapodi/Sev until the colour changes from all the sides and sizzling stops.
- Remove the Omapodi/Sev with slotted spoons and drain it on an absorbent paper.
- Follow suit and deep-fry the remaining Omapodi/Sev.
- Keep aside to cool for 5 to 10 minutes.
- Transfer the Omapodi/Sev into a deep bowl and break them into small pieces.
- Store in an air-tight container and use as required.
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| OMAPODI |
NOTES:
- Use water as required. The amount mentioned is how much I used while preparing the dough.
- Filter the ground Ajwains and then add it along with the dry ingredients.
- Otherwise, the seeds can block the holes in the Sev press.
- The Butter and Oil used for kneading the dough should be hot.
- I have used the thin holed lid for making these Omapodi.
- Deep fry the Omapodi/Sevs on a very low flame.
- Otherwise, the Omapodi will turn brown.
- Drop the Omapodi/Sevs into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
- It is perfect to deep-fry the Omapodi/Sev until it turns into a nice yellow colour.
