Omapodi is a crispy and tasty South Indian snack which is prepared using gram flour. The taste of omam (carom seeds) added makes the snack flavorsome. It is usually made during Diwali festival. But we can make it any time.
Making omapodi is not a difficult task. It does not need expertise in cooking.
- 2 cups Gram Flour
- 1 cup Rice Flour
- 1 tsp. Salt
- 1/4 tsp. Asafoetida Powder
- 3/4 tsp. Omam or Ajwain or Carom Seeds
- 1 ladle Ghee
- Oil for deep frying the omapodi
- In a broad vessel take rice flour and gram flour and mix well.
- Grind omam with little water and stain the water.
- Now add salt, asafoetida, omam water and melted ghee and mix well.
- Add water little by little and make a firm and soft dough.
- Take the murukku press and inset the omapodi disc. Omapaodi disc is the disc with small holes.
- Grease the press with oil and fill the press with dough.
- Heat oil in a pan for deep frying.
- Now slowly press the omapodi on hot oil in a circular motion and cook both sides by turning in between. It should be golden brown in colour.
- Strain the omapodi in a colander and store in an airtight container when the omapodi cools down.
- You can also use gram flour and rice flour in equal proportions.
- If you want the omapodi to be spicy, you can mix 1 teaspoon of red chilli powder and mix well.
- When you are making the omapodi, if the dough becomes tight sprinkle some water and mix well.