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Omapodi, Besan Sev recipe, ஓம பொடி , oma podi recipe- Easy diwali snacks

 

Omapodi, Besan Sev recipe, ஓம பொடி , oma podi recipe- Easy diwali snacks

Oma podi is a traditional snack recipe which we prepare using besan and rice flour. This snack is flavoured with omam(ajwain/caraway seeds).

This omapodi can be used in chats as sev.

In south india oma podi is a one of the very common recipe we prepare during diwali. This oma podi is one of the main ingredient for south indianmixture recipe.

The ration of using besan and rice flourmay vary from each and every one, some may use 2:1,some may use 1:1.

In this recipe have used 2:1 ratio of besan(chickpea flour) and rice flour.

 

Few other recipes for deepavali/diwali are

 

 

Omapodi, Besan Sev recipe, ஓம பொடி , oma podi recipe- Easy diwali snacks



Ok now coming to the recipe.  

OMA PODI

Omapodi, Besan Sev recipe, ஓம பொடி , oma podi recipe- Easy diwali snacksSOAKING TIME: 5-10 mins | PREPARATION TIME: 10 mins | COOKING TIME: 15 mins

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

YIELDS:  -

 

INGREDIENTS:

2 cup Besan(chickpea flour)

1 cup Rice flour

2 tablespoon ajwain(caraway seeds)

1 teaspoon chilli powder

2 teaspoon salt(or as per taste)

Oil to deep fry

2 tablespoon oil or butter

Few curry leaves

Water as required

 

VIDEO RECIPE LINK: https://youtu.be/BG6sTx-0x9I

PREPARATION:

Clean and Soak the omam(ajwain /caraway seeds) in water for 5-10 minutes.

Then grind the soaked ajwain into smooth paste using required water.

Then filter the ground ajwain to remove the coarse particles.

Use some more water and filter the ajwain extract completely.

Keep it aside.

 

METHOD:

In a bowl mix the rice flour, besan, salt, red chilli powder .

Then add the hot oil and mix well till it becomes crumble.

Then add the filtered ajwain extract.

Add water little by little and knead the dough.

The dough should not be too thick or too soft.

Grease the murukku press and small holed plate with oil.

Then make cylindrical roll out of the dough and put inside the murukku press.

Heat oil in a wide pan.

Press the dough and make sev as circular discs in the hot oil directly.

Flip the sev(oma podi) using a ladle once it is half cooked.

Then let it cook on the other side too.

Once the sizzling reduced and the oma podi becomes crisp, drain from the oil.

Let the prepared oma podi/sev to cool down completely and then store in air tight box.

 

 

NOTES:

 

1. You can add 1/2 or 1 teaspoon of turmeric powder to get bright yellow colour.

2. For easy blending of salt and flour, you can even mix the salt in water and add.

3. Filtering the oman juice is very important to avoid strucking of coarse particles

in the holes.

4. Adding red chilli powder will gives mild spiciness to the oma podi.

if you dont want , you can skip.

5. For flavour use the dry curry leaves or wipe the washed curry leaves with a

towel/tissue completely  before adding into the oil to avoid spluttering.

6. Fry in low medium flame, otherwise the omapodi(sev) will get browed fast.

7. Adding very hot oil gives cruchiness to the sev, instead you can even add butter.

8. While kneading the dough add water little by little ad dont make the dough as

too stiff or too soft.

if the dough is too stiff, it will be so hard to push the press while making sev.

if the dough is too thin, oma podi wont be crisp and will obsorb more oil.

9. For me it required 3 cups of water and 3/4 cup of oman extract to knead the dough..

10. if you are preparing in  large quantity, dont prepare dough bulk, prepare in batches.

if we keep the kneaded dough for long time, it will make dark sev(oma podi) and the

texture may become little hard..

 

VIDEO RECIPE:



STEP BY STEP PHOTOS:

Clean and Soak the omam(ajwain /caraway seeds) in water for 5-10 minutes.

Then grind the soaked ajwain into smooth paste using required water.

Then filter the ground ajwain to remove the coarse particles.

Use some more water and filter the ajwain extract completely.

Keep it aside.


 In a bowl mix the rice flour, besan, salt, red chilli powder .

Then add the hot oil and mix well till it becomes crumble.

Then add the filtered ajwain extract.

Add water little by little and knead the dough.

The dough should not be too thick or too soft.







Grease the murukku press and small holed plate with oil.

Then make cylindrical roll out of the dough and put inside the murukku press.

Heat oil in a wide pan.

Press the dough and make sev as circular discs in the hot oil directly.

Flip the sev(oma podi) using a ladle once it is half cooked.

Then let it cook on the other side too.

Once the sizzling reduced and the oma podi becomes crisp, drain from the oil.

 Let Let the prepared oma podi/sev to cool down completely and then store in air tight box.


Omapodi, Besan Sev recipe, ஓம பொடி , oma podi recipe- Easy diwali snacks

Do try this recipe and please don’t forget to give your feedback in comments.

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