OMAPODI / SEV

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

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.

KERALA STYLE VETTAPPAM

This dish is made in southern India and there is a particular utensil to make this dish. There are two types of paniyaram - one is the sweet one and other the salty one. It is crisp from outside and soft from inside. They are gluten free.

This dish is very easy to prepare. It is prepared with dosa/idli batter, finely chopped onions, ginger, curry leaves and green chillies are used. It can be eaten as an evening snack.

Whenever we used to have guests at home my mom used to prepare this. It tastes delicious and doesn't take much time to prepare.

INGREDIENTS

Idli/dosa batter                           2 cups
Finely chopped ginger              2'
Grated carrot                              half cup
Finely chopped onion.              1 large
Curry leaves finely chopped.   2-3 sprigs
Green chillies finely chopped  2
Refined oil/coconut oil

METHOD 

In a large bowl mix carrot, ginger, onion, green chilies and idli/soda batter. Check for salt anf if required add it.

Heat paniyaram utensil and when it is hot add one spoon of oil and grease the moulds. Add the batter into each mould and cook for some time, turn it upside down gently and cook till done.

Serve with sambhar or chutney.

Note: for chutney, sambar, dosa/ idli batter you can check out the recipe in this same site.