Omapodi or sev
Omapodi or sev is one of the popular evening snack. I generally make this and mix it with South Indian savory- mixture. I use omapodi for garnishing my chaat items. It’s very simple to prepare You can make a large amount at one shot and store this for future use.
We can make different sizes using thin and thick hole mould.
preparation time approx 45 minutes;
- 1 cup channa gram flour or besan
- 2 tbsp rice flour
- 1 tsp carom seeds or ajwain or omam
- 1/4 spoon asofotedia
- 2 tsp butter
- Salt to taste
- 1/2 tsp chilly powder
- Oil for deep frying
Soak ajwain or carom seeds in water for 15 minutes. Grind them and strain through a tea strainer. Keep the water.
Mix channa dhal powder and rice flour,salt, chilly powder, asafotedia and carom water. Mix well. Add little water and make a sticky dough. If the dough is very thick it is difficult to press.
In a pan Heat oil for deep frying
Using small or medium or thin mould fill the press with small piece of dough
Put a tiny piece of dough in to hot oil. If it comes up your oil is ready to fry.
Keep the flame in medium
Press the omapodi directly to hot oil.
Flip it to other side.
When the bubbles stop take out and spread in a tissue paper.
Store in an airtight container.