Omapodi recipe or most commonly known as plain sev, oma podi or om podi is usually made for Diwali snacks or savories.
I love to just eat them plain by handful. It is the main ingredient that forms the major part while making the South Indian Madras Mixture. It is also used in North Indian chaat recipes, to add more crunch either as the base or as a topping.
Omam is known as Ajwain in Hindi and Bishop’s weed or Carom seeds in English is used as a flavoring which is also known for its digestive properties. The aroma itself is just great.
I actually have 2 omapodi nozzles which came with the mould. One is super fine and squeezing the dough is super difficult with it but it gives the finest sev like we get in shops. So I have used that only this time.
Points to note while making Omapodi:
1. I prefer using hot oil while making the dough, as the sev remains crisp. But you can use either ghee or softened butter.
2. Always start kneading the dough after you have put the oil for heating in a pan, this way the omapodi or sev will maintain the golden yellow color instead of darkening.
3. Make sure that the temperature of the oil in uniform and not over hot. Else the sev will darken and burn quickly.
4. Always store in an air tight container or preferably a zip lock bag to maintain the freshness and crispness.
5. I do not use turmeric powder for making omapodi, hence given it as optional.
6. If you do not have the flours in hand, you can also use the readymade bajji-bonda mix from the shops for making, but since the addition of chili powder is high in them, the omapodi will be a bit dark orange or red in color instead of golden yellow.
7. I have used homemade processed rice flour, but you can also use store bought idiyappam flour.
Omapodi Recipe details below:
- Kadalai Maavu (Besan / Chickpea flour) – 1 cup
- Rice flour – 1/4 cup
- Omam (Ajwain / Carom Seeds) – 1/2 tbsp
- Red chili powder – 1/4 tsp
- Turmeric powder – 1/8 tsp (optional)
- Hot oil – 2 tsp
- Salt – to taste
- Water – to knead
- Oil – for deep frying
- Dry grind or pulse the omam (ajwain) in a mixie jar to a coarse powder.
- Soak this coarse powder in 1/8 cup hot water for 30 mins. Pass the mixture through a sieve and extract the decoction and keep aside. You can also let it steep overnight or for 8 hours.
- Heat a pan with oil for deep frying.
- While it heating, in a bowl mix together besan, rice flour, red chili powder, turmeric powder (if using) and salt.
- Add 2 hot oil and mix well with your finger tips till it resembles bread crumbs.
- Add the extracted omam decoction and more water, as needed and knead into a soft dough.
- Grease the murukku (chakli) mould with oil and fit the idiyappam (multi fine holed) nozzle.
- Fill the mould with the prepared dough.
- Check the temperature of the oil by putting a pea sized dough. If it rises to the top immediately, the temperature is correct.
- Squeeze the dough in a circular motion directly into the hot oil and cook till golden brown.
- Drain onto a kitchen paper and let it come to room temperature.
- Omapodi is ready.
- Crush them roughly and store in an air tight container.
- Eat them as plain or use in chaat recipes as you prefer.