#Omapodi : I have been craving to eat the aromatic Omapodi, a fried noodles prepared with besan [gram flour ] and omam [ Ajwain or carom seeds ] since returned back from my home. My mom used to prepare nice flavorful omapodi with omam. The aroma and taste of this savory comes from omam. But the omapodi available in stores is good but without omam's flavor. Especially the omapodi [ called sev ] that is being sold here has the flavor of chaat masala.
I feel lazy to prepare it at home. But the flavor of omam forced me to do it at home. So last week I swung into action and prepared nice aromatic omapodi within half an hour.
Its very easy and here comes the method.
Ingredients:
1 1/4 cup Gram flour [besan - kadalai maavu ]
1/4 cup Rice flour
1 Tbsp Omam [ Carom seeds in English & Ajwain in Hindi ]
1/4 Tsp Red chilly powder [ adjust ]
2 pinches Turmeric powder
1/2 Tsp Salt [ adjust ]
11/2 cup Oil to fry
Note :
Method:
Soak omam in water in a small bowl for 6 to 7 hours.
After the said period grind into a smooth paste adding water.
Strain through a tea filter to remove unground particles of omam.
Otherwise these particles would block the holes of murukku press plate.
Heat kadai with oil on a stove over medium flame.
Now take all the dry ingredients in a wide mouthed vessel.
Mix well.
Then add the filtered omam-water and knead into a tight dough.
If necessary sprinkle some more water and knead.
Fill the murukku press with enough dough.
Drop a little dough into the hot oil.
If it comes up from the bottom of the hot oil to the surface of the oil and starts frying then the oil is ready to fry omapodi.
Hold the murukkupress with dough at a distance directly above the hot oil.
Give pressure over the handle of murukkupress to get strings of dough to come out of it through small holes of the plate.
Swirl the murukkupress in order to make a circular layer of omapodi directly into the hot oil.
Cut the strings of dough from the murukkupress.
Keep the murukku press aside. Immediately flip the frying omapodi with a long ladle with holes.
Omapodi takes very less time to fry.
When the omapodi stops frying and the oil becomes silent, take it out of the oil.
Other snack recipes you might like to try
I feel lazy to prepare it at home. But the flavor of omam forced me to do it at home. So last week I swung into action and prepared nice aromatic omapodi within half an hour.
Its very easy and here comes the method.
Ingredients:
1 1/4 cup Gram flour [besan - kadalai maavu ]
1/4 cup Rice flour
1 Tbsp Omam [ Carom seeds in English & Ajwain in Hindi ]
1/4 Tsp Red chilly powder [ adjust ]
2 pinches Turmeric powder
1/2 Tsp Salt [ adjust ]
11/2 cup Oil to fry
Note :
- Adjust the amount of omam according to your taste.
- To make it spicy add more red chilly powder.
Method:
Soak omam in water in a small bowl for 6 to 7 hours.
After the said period grind into a smooth paste adding water.
Strain through a tea filter to remove unground particles of omam.
Otherwise these particles would block the holes of murukku press plate.
Heat kadai with oil on a stove over medium flame.
Now take all the dry ingredients in a wide mouthed vessel.
Mix well.
Then add the filtered omam-water and knead into a tight dough.
If necessary sprinkle some more water and knead.
Fill the murukku press with enough dough.
Drop a little dough into the hot oil.
If it comes up from the bottom of the hot oil to the surface of the oil and starts frying then the oil is ready to fry omapodi.
Hold the murukkupress with dough at a distance directly above the hot oil.
Give pressure over the handle of murukkupress to get strings of dough to come out of it through small holes of the plate.
Swirl the murukkupress in order to make a circular layer of omapodi directly into the hot oil.
Cut the strings of dough from the murukkupress.
Keep the murukku press aside. Immediately flip the frying omapodi with a long ladle with holes.
Omapodi takes very less time to fry.
When the omapodi stops frying and the oil becomes silent, take it out of the oil.
Drain over a plate layered with tissue paper to absorb the excess oil.
Repeat the above procedure to fry next batch of omapodi.
Continue the process until the dough got over.
Store in an airtight container.
It can be stored in it for a week to 10 days.
Tasty aromatic omapodi is ready. Enjoy in the evening with a cup of hot coffee or tea.
Repeat the above procedure to fry next batch of omapodi.
Continue the process until the dough got over.
Store in an airtight container.
It can be stored in it for a week to 10 days.
Tasty aromatic omapodi is ready. Enjoy in the evening with a cup of hot coffee or tea.
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