Omapodi is a snack prepared with gram/besan flour and ajwain. It is a mildly spiced snack and a best snack item for kids.
- 1 cup – Gram flour / besan / kadalai mavvu
- 1/4 cup – Rice flour
- 1/4 tsp – Ajwain / omam
- 2 tbsp – Hot oil / butter
- 2 pinches – Asafoetida
- 1/4 cup + 2 tbsp – Water
- 1 handful – Fresh curry leaves
- Salt to taste
- Oil for deep frying
- Heat a pan, dry roast ajwain / omam till nice aroma comes and soak them in 1/4 cup water for 15 mins. Grind soaked omam in a mixer grinder along with soaked water and strain them, set it aside.
- Sieve gram flour, rice flour and transfer this to a mixing bowl. Add ajwain water, hot oil/butter, asafoetida, required salt, mix everything well to form a soft and sticky dough.
- Take a sev or idiyappam press (mold with small holes), keep a portion of dough inside the presser and start pressing directly into hot oil in circular shape.
- Once it is cooked on one side flip over to other side and cook till bubbles stop. Repeat this process for the rest of the dough. Drain it in a paper towel, cool down and store it in an airtight container.
- Fry curry leaves in hot oil till crispy. Sprinkle fried curry leaves over omapodi. Serve omapodi as an evening snack with hot tea.
- If you find it difficulty while grinding omam, you can also crush ajwain or omam in mortar and pestle instead of using mixer grinder and then soak it in water.
- Consistency of the dough is very important. Do not add too much water while kneading. Also do not let the dough rest for more time as it will get dry and pressing will be very difficult. So cover the dough with wet cloth or plate.
- If you see the dough is difficult to press then sprinkle little water to bring the dough to a right consistency.
- Omapodi will cook quickly compared to any other deep fried item. So be cautious to take it out from oil quickly.