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| Omapodi (sev) ready to be served with evening tea. |
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| various sev / omapodi pressing molds. I used the middle one for a Tamilnadu style omapodi. Very thin sev is used for chaats. |
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| Ingredients: Flours and ajwain seed powdered. |
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| The flavor of the oma podi comes from omam seeds (ajwain). |
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| Before squeezing omapodi. |
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| Oma podi gets crispy within a minute of frying. |
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| Perfectly prepared oma podi should not absorb any oil. Anyways stack them over kitchen towel. |
Ingredients:
Besan flour - 1 cup
rice flour - 1/4 cup
salt - 1 tsp (to taste)
ajwain (omam) - 1 tsp
oil - to deep fry
Method:
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.
Serving suggestions:
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.
Note:
Perfectly prepared omapodi should not absorb oil.
