|Omapodi (sev) ready to be served with evening tea.|
|various sev / omapodi pressing molds. I used the middle one for a Tamilnadu style omapodi. Very thin sev is used for chaats.|
|Ingredients: Flours and ajwain seed powdered.|
|The flavor of the oma podi comes from omam seeds (ajwain).|
|Before squeezing omapodi.|
|Oma podi gets crispy within a minute of frying.|
|Perfectly prepared oma podi should not absorb any oil. Anyways stack them over kitchen towel.|
Besan flour - 1 cup
rice flour - 1/4 cup
salt - 1 tsp (to taste)
ajwain (omam) - 1 tsp
oil - to deep fry
Put the flours in a wide mixing bowl.
Run the ajwain seed in mixie and powder it finely. Add some water and make a fine paste. Add the above said salt to this and dissolve it in 1/4 cup water. Extract the omam juice. Likewise extract another time.
Add this to the flours. Mix well , so that it gets a 'soft sticky chapati dough' (or cookie dough) consistency. Fit a required sized hole in the pressing mold (see photo above). Fill the omapodi / sev presser (idiyappa kuzhal).
In the same time , heat enough oil to deep fry in a frying pan.
As soon as the oil got hot, reduce the flame to medium heat and squeeze the omapodi directly to the oil in a circular form. Oma podi gets cooked in less than a minute. So flip once and cook both sides and take out still it is yellow in color, but completely crispy. This is the correct texture for the sev / oma podi. keep it over paper towels to drain oil. Oma podi is ready.
Serve as snack with evening tea.
Omapodi is one of the major ingredients in the popular Indian snack , the 'mixture' / namkeen.
The same sev, if prepared using a very fine pressing mold , is used as a garnishing item in chaat foods.
Perfectly prepared omapodi should not absorb oil.