|Omapodi/Plain Sev-Diwali Snack|
Omapodi/Plain Sev is one of the tasty snack that you can make easily for Diwali.
This yummy snack is the best choice for your tea time. You can use this sev to add it to all your chat items like Bhel puri, Dahi puri, etc. I got this recipe from my mother and my omapodi turned out super crispy in my first try itself. I am sure, you will also be able to make super crispy omapodi if it is your first time.
- 3 cups Gram flour/Kadala Maavu/Besan
- 1 cup home made Rice Flour/Arisi Maavu*
- 1/4 cup Omam/Carom seeds
- 2 tbsp Butter
- As per taste Salt
- For frying - Oil
Home Made Arisi Maavu/Rice Flour:
Soak raw rice for 1 hour, drain water and spread the rice on a dry cloth. Leave it to dry for half an hour. When the rice is slightly moist, grind it using a mixer to a fine powder. Sieve this flour to get a fine flour. Dry roast the flour and spread it on a clean plate or newspaper to cool down. Instead of grinding the rice in a mixer, you can give it to mill and grind it in bulk. You can store this rice flour to make snacks in future.
1) Add enough water to omam and leave it to rest for few minutes. Filter this solution to remove omam from impure water.
2) Add fresh water to omam and boil it, leave it to rest for few minutes.
3) Transfer the omam with less water to grind it to a nearly smooth paste. As we are using a small quantity omam, it will not grind to smooth paste. Filter this ground omam solution using a tea filter, press the omam nicely to extract the essence. Mix this filtered solution with omam boiled water and set aside.
4) Sieve the gram flour and rice flour together, this well help in even mixing and also to get a fine powder. If there are any big particles, it will get removed in this sieving process since these particles will block when you make ommapodi.
5) Now, add butter to the sieved flour and mix.
6) Start mixing the butter till it forms a crumbled mixture.
7) Add salt and mix again. Use the omam solution and enough water to form a sticky dough. When making the dough, sprinkle the water little by little and kneed.
8) Take the small dotted plate and put it inside the omapodi presser.
9) Fill the dough in the presser till 3/4th portion .
10) Heat oil in a kadai and add a pinch of this dough to see if it rises immediately to the top. If the dough doesn't rise then you need to continue heating and try the same test after few seconds.
11) Now, decrease the flame to low and strat pressing the omapodi dough in hot oil. You need to start from corner of the pan and do it in a circular motion, finally finish it in middle.
12) Since omapodi is thin, it takes less time to get cooked. You need to flip the omapodi after one side is cooked.
13) Leave it to get cooked till the bubbles subside and shhhhh sound stops.
14) Repeat the same for rest of the dough.
1) If you are making in large quantity, it is better to make dough in batches. If you make the whole flour as dough then it might get dry and will trouble you when you make omapodi.
2) Instead of butter, you can use hot oil.
1) I have used small slotted ommapodi presser so that I can use the same sev while I prepare chats. Generally, for omapodi the next sized slot with big holes is used. If you are using the big slotted one then you can add the omam directly instead of grinding.