Omapodi is an easy snack made during diwali . My mom mostly make it to mix it with South Indian Mixture but in my in laws place they love to eat it as such too. and both my kiddos love to have omapodi . Apart from mixing this in mixture this can be used in chaat recipes for garnishing too.
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|BESAN | KADALAI MAAVU | GRAM FLOUR||1 CUP|
|RICE FLOUR||1/4 CUP|
|OMAM |AJWAIN SEEDS||1 TSP|
|WATER||1/4 CUP + 2 TBLSP|
|BUTTER or OIL||2 TBLSP|
|OIL||FOR DEEP FRYING|
|RED CHILLI POWDER||1/2 TSP (OPTIONAL)|
- Sieve the gram flour and rice flour for even mixing.
- Dry roast the omam in a pan and soak this for 15 minutes in 1/4 cup of water.
- Keep the water aside and grind this in a mixer using the soaked water.
- Normally the omam will not get grind smoothly as it is in a very small quantity.
- Even if it is slight coarse also ok. Using the remaining soaked water extract the omam water by mashing the ground omam with your hands . filter it using a tea strainer.
- Use this water to mix the water. If u don’t want to discard the omam nicely mash with hands and add half of it to the flour to make the dough.
- Make a sticky dough by adding 2 tblsp of soft butter or hot oil . add salt to taste. If adding chilli powder add while kneading the dough.
- Use the small dotted hole one for making omapodi and keep a portion of dough inside the presser and start pressing it into the hot oil by making circles.
- Flip it after sometime . Take out and drain in a kitchen towel when the oil sound subsides.
- When it is cool, break it into pieces and store it in an airtight container.
- Do not add too much omam as it will give a bitter taste to the omapodi.
- If the dough is kneaded tight or kept open for a long time it will be difficult for you while pressing.