Ompodi | Plain Sev | Diwali Recipes
Ompodi or omapodi is not something that we make often, for us Sev is very common snack. I made these ompodi when my in-laws were here along with these Namak Para, my in-laws likes this fresh change from regular sev as it’s more crunchy due the fact that we use rice flour in this. If you have idiyappam blade/disc then ompodi will be more thin, with my disc I got only this thinness, but doesn’t make any difference in the taste. A great snack to munch on any time or during festivals and it also go well with most of chaat recipes. Check out easy Diwali sweets recipes here.
Omam/Ajwain/Carom Seeds – 1 tsp
Besan/kadalaimavu – 1 Cup
Rice Flour – 1/4 Cup
Butter - 1 tbsp [at room temperature]
Hot Oil – 2 tbsp
Salt – To taste
Water – As needed
Oil – For deep frying
1. Roast ajwain/omam for a minute or until fragrant and powder in mixer. Soak in 1/4 cup of warm water for 10 minutes, filter and keep aside.
2. In a bowl sieve besan, rice flour & salt together, add melted butter.
3. Now add oil, omam water, mix well. Now start kneading with adding water in small quantity to form a smooth soft sticky dough.
4. Meanwhile heat oil for deep frying in a wok, grease sev press with little oil, fill it 3/4 with prepared dough and press directly in heated oil (to check if oil is heated properly - drop a pinch of dough in oil and if it’s comes up immediately then it’s right temperature) forming circle, don’t overlap.
5. Once its cooked, turn over carefully and cook until bubbles ceases. Drain in tissue towel and repeat same for rest.
Our ompodi is ready, allow to cool, break and store in air tight containers.
~ Add water only in small quantity as less water is required for dough.
~ If you don’t like crispiness then use only 2 tbsp of rice flour.
~ You can add 1 tsp chili powder for a spicy ompodi.
Have a nice day ~~