'Omam' in Tamil Language means carom seeds/ajwain and 'podi 'means powder. As this traditional snack is flavoured with carom seeds and is so delicate that it can be easily powdered with hands, it is called 'Omapodi'. It is an important part of the 'South STyle Mixture' or more famous by the name 'Madras Mixture'. When this sev is made to be added in the mixture, avoid adding the carom seeds ( A tip given by my MIL ) .
Over all an easy to make uncomplicated dish. For making this sev, you will need 'Murukku Press' and do use the plate with the smallest holes. Let's now move on to the recipe. This recipe is a part of my 'Bakshanam Series', a collection of Heirloom recipes in collaboration with my Ma-in -Law.
Omapodi Recipe | Sev Recipe:
Preparation time : 5-7 minutes
Cooking time : 20 minutes
Serves : 4
Special Vessel/Equipment : Iron Kadai, murukku press
1 cup = 250 ml
1 cup chickpea flour/Besan / Kadalai maavu
1/8 cup rice flour/chaval atta/arisi maavu
1 teaspoon unsalted butter ( in room temperature)
1 tsp carom seeds/ajwain ( lightly roast in tawa and powder finely)
pinch of asafoetida powder
salt to taste
Oil for frying
1. In a bowl, mix all the dry flours, salt, asafoetida , butter and mix well.
Note : The butter must be in room temperature.
2. Pour water little by little and make a loose dough.
3. Grease the murukku press.
4. Fill it with the omapodi batter.
5. Heat oil, and wait for it to heat up to the right temperature.
Chef tip: Drop a small piece of batter in oil and if it sizzles and comes up instantly, reduce flame and start to fry the omapodi.
6. Press the murukku press on top the oil and move your hand in circular movement in clockwise direction .
Chef tip : Two circular movements would be the most ideal, so that the batter cooks through easily.
7. Once the sizzle stops, drain the omapodi in a kitchen towel.
8. Repeat the process for the rest of the batter.
Delicious homemade Omapodi/Sev is ready .
For more Diwali special Sweets and Savoury recipes, click here.
Happy Cooking !