OMAPPODI

'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.