Omapodi Recipe/Plain Sev |Diwali Special Recipes

Saturday, October 19, 2013

Omapodi Recipe/Plain Sev |Diwali Special Recipes

I was really excited in making this Omapodi, which is one of my all time favorite. My maternal grandmother still remembers this and ask my uncle to get it for me whenever I go to meet her. It came out really well and wherever I go, Omapodi is there on my floor because of Happy :) (Cleaning is a tough job these days :P) She enjoys having this snack being not spicy and brittle, which is very much suitable for kids. I enjoy learning and preparing this snack. Off to the recipe.

Ingredients:

Besan flour - 1 cup
Rice flour- 1/4 cup
Ajwain (Omam) - 1 tsp
Hot oil - 1 tsp
Butter - 1 tbsp
Salt - as required
Oil - to deep fry

Method:

1. Dry roast Omam (Ajwain) in a pan for 2 mins. Then powder it with hand mortar and pestle or in a mixie. Then add this to 2 tbsp of warm water and keep it aside.

2. Seive the besan flour and rice flour together. Get ready with the press and small hole pattern (Idiyappam pattern).

3. Transfer the flours to the mixing bowl and add the filtered ajwain, melted butter and hot oil. Now add the required amount of salt and mix everything well. Along with this add water little by little and form a smooth sticky dough.

4. Meanwhile, heat the oil and fill the press with the dough. To check whether the oil is hot, pinch a small piece of the dough and drop it into the oil. If it raises immediately to the top then it is the correct stage to fry. Now simmer the flame and directly press the sev into the hot oil in a circular motion. Allow it to cook until the 'shh' sound ceases and flip to cook the other side as well.

5. Remove it from the oil and drain it in tissue paper. Cool it and then break it into pieces (it will be very brittle, some breaks by itself) , then store it in air tight containers.

Enjoy having it with tea/coffee. Kids will really love this.

Points to remember:

The Sev cooks very fast, so don't allow it to turn brown or burn it. Better heat the oil in high fame and then simmer it while frying.
Adding too much omam makes the sev bitter, so use it carefully.
If the dough becomes dry, then it will be difficult to press. So keep the dough covered when doing it in batches. If it is further hard, then you can loosen it a bit by adding little water.