Omapodi

Omapodi, also known as Ajwain Sev, is a popular South Indian snack made from chickpea flour (besan) and flavored with ajwain (carom seeds). This crunchy and savory treat is often enjoyed during festivals like Diwali and Krishna Jayanthi, as well as a delightful accompaniment to a hot cup of tea. 

The name "Omapodi" comes from the Tamil word "Omam," which means ajwain or carom seeds. These seeds not only add a distinct flavor but also offer digestive benefits. Omapodi is often used as a topping for chaats and mixed into various savory snacks.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.

Ingredients:

• Gram Flour - 2 cups
• Rice Flour - 1 cup
• Salt - 1 tsp. or as needed
• Asafoetida Powder - ¼ tsp.
• Omam or Ajwain or Carom Seeds - ¾ tsp.
• Ghee - 1 ladle
• Oil - for deep frying the omapodi

Method:

• 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. Omapodi 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.

Note:

• 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.