Omapodi is an easy Indian snack or savoury which is usually made during Diwali. It is also one of the main ingredient of south Indian mixture. Omapodi/sev is used to make chaat too.
In this recipe chickpea flour is made into a dough. Carom seeds and roasted cumin powder enhances the flavour of omapodi. This is a salt version , add chilli and you have a spicy version of omapodi.
INGREDIENTS
Besan/chick pea flour 1 teacup
Rice flour 1/2 teacup
Carom seeds/ajwain 1/2 tsp
Roasted jeera powder 1/2 tsp
Butter 1 tbsp
Oil for deep frying
Salt to taste
Rice flour 1/2 teacup
Carom seeds/ajwain 1/2 tsp
Roasted jeera powder 1/2 tsp
Butter 1 tbsp
Oil for deep frying
Salt to taste
METHOD
In a bowl mix Besan, butter, jeera powder, ajwain and salt. Add little water at a time and make like a chappathi dough.
Put the dough in the equipment(Nazhi ) with the correct chip. I have used the finer chip with lot of holes.
Heat oil for deep frying in a frying pan/kadhai. Divide the dough into 3-4 ball. When the oil becomes hot put one dough in the equipment.
The dough will come down from the bottom in thin noodle shape into the oil. When it becomes slightly brown drain and take it out into a kitchen towel. Repeat for the rest of thd dough. Fry in batches 3-4 times.
Serve hot with tea.
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