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Omapodi Recipe – Plain Sev

Omapodi or Plain Sev that is made for Diwali Snacks.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Snacks
Cuisine Indian
Servings 1 cup


  • Kadalai Maavu or besan - 1 cup
  • Rice flour – 1/4 cup
  • Omam or ajwain - 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.