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.