Omapodi, a popular snack during festive occasions, can also be eaten with coffee and tea. It is an important part of the South Indian dish called “Mixture”. It is also used as a topping on chats for its crunchy texture.
Besan (Gram Flour /Kadalai Mavu) – 1 cup
Rice Flour (Idiyappam Mavu) – ¼ cup
Carom Seed (Ajwain/Omam) – 1 tsp
Water – ½ cup
Butter – 1 tbsp
Hot Oil – 1 tsp
Salt to taste
Oil for deep frying
Dry roast Ajwain (Carrom Seed), allow to cool and powder it. Add ¼ cup of warm water and keep aside for 15 minutes. Filter the water.
Pass Besan (chick Pea Flour) and Rice flour through a fine sieve. Add to a mixing bowl.
Heat 1 tsp of oil and add to the Besan. Add butter and salt. Mix well.
Add the filtered Carrom Seed water little by little and knead into soft and sticky dough.
Heat Oil for deep frying in a pan. Drop a small piece of the dough into the oil. If it comes up to the surface of the oil immediately, the oil is ready for frying.
Fix a fine hole mold in a Sev Press (Murukku Maker).
Fill it with the dough up to ¾ depth of the cup of the Sev Press. Start Pressing directly above the oil in circles or spirals so that the noodle shaped dough, which comes out of the press, drops directly into the oil.
Leave it in the oil for about two minutes (till it becomes stiff and easy to flip). Flip it and leave for another two minutes. Take out and spread it onto a kitchen towel or tissue papers so that excess oil is absorbed by the towel or tissue paper. When it attains room temperature, store it in an air tight container.
Enjoy it with tea or coffee as an evening snack.
Ajwain (Carom seeds) are required in very small quantity. Excess quantity will give a strong taste.
To make the Sev spicy, chilli powder can be added to the dough as per taste.
Keep the dough covered with a lid, else it will become dry and will be harder to press.
Sev must flow easily from the press. If finding hard to press, add one or two spoons of water and mix and knead to make it flow easily.