Omapodi is a delicious snack with the goodness of carom seeds/ajwain/omam. Rice flour and besan are generally used to make this thin sev variety. Since Janmashtami is fast approaching, I thought of sharing this recipe using bajra flour. Millets absorb less oil and stay crisp for a long time.
- 1 Cup Bajra Flour
- 1/2 Cup Gram flour/Besan/Kadalai Maavu
- 1/4 Cup Rice Flour
- 1 Tbsp Carom Seeds/Ajwain/Omam
- 1 Tbsp Butter
- 3/4 Tsp Salt
- 1/4 Tsp Asafoetida Powder
- Oil For deep frying
- Soak ajwain for 10 minutes in half cup water and boil in a 2 ltr cooker for 3 whistles. Switch off and let pressure settle down. Strain and collect the ajwain water.
- In a wide bowl, add ingredients mentioned above except oil. Mix well with fingers so that the butter is mixed well.
- Now add the ajwain water and mix the flour. You may need approximately half a cup of more water to make a soft dough. Add water at regular intervals.
- Heat oil in a pan. Once it is hot enough to fry, keep the flame on medium flame.
- Take murukku press and use the fine sev plate. Grease from inside.
- Take a portion of the dough and with the help of the press squeeze sev in the hot oil.
- Allow it to fry for a minute and flip so that the other side also gets fried evenly.
- Once done, take out and place it on a kitchen tissue to remove the excess oil.
- Repeat the same process to make delicious omapodi.
- Store in an air tight container after it cools down completely.
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1. Jowar or Ragi flours can also be used instead of bajra flour.
2. Water qty may vary according to the moisture of the flours. Always add water in small quantity in batches.