'Omappodi’ is a common snack in
South India - easy to make, easy to eat – by itself or as an ingredient for
‘mixture’. It is known as ‘sev’ in North India and its diameter varies
slightly.
Ingredients
Besan (gram flour) – 2 cups
Rice flour – 2-3 tsp
Omam (‘ova’ / ajwain) – 1 ½ tsp
Salt to taste
Red chilli powder – ½ -1 tsp
Oil for frying
Method
Wash and soak ‘omam’/ ajwain in
water for an hour and grind to a fine paste.
Mix besan and rice flour. Add
salt, red chilli powder and omam paste and mix well.
Add required water and make a
dough which is a little loose – it should be easy to squeeze through the
‘omappodi naazhi’ (sev maker).
Heat oil in a kadhai and make
circles of omappodi in the hot oil.
Lower the heat, flip it after 1-2
minutes.
Drain off when both the sides are
golden brown.
Make ‘omappodi’ with the entire
dough.
When cooled, store in a clean,
dry, air-tight container.
Tips
If you find it difficult to make
a paste of ‘omam’, forget it and make the ‘sev’ with the rest of the
ingredients.
