Omapodi Recipe | Sev Recipe

Omapodi is a crispy, delicious South Indian savoury snack with a flavor of ajwain made with besan flour, rice flour, butter and ajwain. Omapodi also called Sev is used for garnishing chats and can be eaten as such as teatime snacks. Omapodi Description is explained in this post with step by step pictures and video.

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Omapodi is a crispy south indian snack made for Diwali or any festival. Omapodi is a quick savory snack you can make anytime. Omapodi or Sev makes a perfect crunchy snack to go along with tea or coffee. It is one of the snack that reminds me of my childhood days.

About Omapodi

Omapodi is a snack that even beginners can try, no expertise needed. It is quick to make as there are no tricks, as the cooking time is very less because of the fine threads. If you are looking for a more healthier version you can check out millet sev.

This is one of the most commonly made Diwali snack. Omapodi can be eaten as such or can be used as garnish for chaats.

Omapodi Ingredients

  • Flour – A perfect ratio of gram : flour rice flour gives crispy omapodi.
  • Butter – Butter is added to give a soft melt in the mouth texture. Use fresh butter.
  • Ajwain Ajwain or omam or carom seeds are the main flavouring agent in omapodi. Roasting and grinding makes the seeds brings out more flavour.
  • Turmeric powder – Turmeric powder not only gives good color, it also gives a niec mild flavour.
  • Oil – Hot oil is added to make omapodi more crispy.

More teatime snacks

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Omapodi | Sev Recipe

Omapodi is a crispy, delicious South Indian savoury snack with a flavor of ajwain made with besan flour, rice flour, butter and ajwain. Omapodi also called Sev is used for garnishing chats and can be eaten as such as teatime snacks. Omapodi Description is explained in this post with step by step pictures and video.

Ingredients

  • 1 cup besan flour
  • 1/4 cup rice flour
  • 1 tbsp butter at room temperature
  • 1 healed tsp ajwain
  • 1/4 tsp turmeric powder
  • 1/2 tsp hot oil
  • salt to taste
  • oil for deep frying
  • water as needed

Instructions

  • Dry roast ajwain for 2 mins till nice aroma comes, then add to mixer jar along with little water. Blend it well.

  • Then filter the ajwain water and keep aside. To a sieve add besan flour, rice flour Sieve it well, discard the remains.

  • Add salt, turmeric powder, filtered ajwain water, hot oil, butter, required salt and mix this well first.

  • Add water little by little to form a soft slightly sticky dough. Make logs like this and keep it ready.

  • Grease the press with oil and then fill it till 3/4th.

  • Meanwhile heat oil – To check if the oil is hot, pinch a small piece of dough and drop it in oil if it immediately comes to top then the oil is ready. Press it in the preheated oil starting from the corners like a circle finishing it up in the middle.

  • Once it is cooked on one side turn over to another side and cook till bubbles (shh sound) ceases.

  • Repeat this process for the rest of the dough. Finally break it and store in an clean dry airtight container. Enjoy Omapodi!

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Notes

  • Be very careful while adding water as the dough consistency is very important.
  • Do not let the dough rest for more time as it will get dry and pressing will be very difficult.
  • If it takes time then cover the dough with a wet cloth. Still if its difficult to press through, then sprinkle a little water to loosen the dough but very little.
  • I used my idiyappam press as I like my sev to be very fine. You can either use a big hole press or small one as you like it.
  • You get a big murukku kind while you take out it is very brittle so tends to break down to sev by itself.
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How to make Omapodi

1.Dry roast 1 heaped tsp ajwain for 2 mins till nice aroma comes. Switch off adn cool down.

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2.Then add to mixer jar along with little water say 1/4 cup.

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3.Blend it well.

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4.Then filter the ajwain water and keep aside.

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5.To a sieve add 1 cup besan flour,1/4 cup rice flour. Sieve it well, discard the remains.

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6. Add 1/4 tsp turmeric powder, filtered ajwain water, 1/2 tsp hot oil, 1 tbsp butter,required salt and mix this well first.

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7.Mix this well first.

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8.Add water little by little.

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9.Mix well to form a soft slightly sticky dough. Make logs like this and keep it ready.

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10.Grease the press with oil and then fill it till 3/4th.

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11.Meanwhile heat oil – To check if the oil is hot, pinch a small piece of dough and drop it in oil if it immediately comes to top then the oil is ready.Press it in the preheated oil starting from the corners like a circle finishing it up in the middle. Press in concentric circles and only a thin layer.

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12.Once it is cooked on one side turn over to other side and cook till bubbles(shh sound) ceases. Repeat this process for the rest of the dough.Finally break it and store in an clean dry airtight container.

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13. Cook until golden and crisp. Use a slotter laddle to remove. Drain in tissue.

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14.Repeat to finish. Finally break it gently to store.

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15. Plain Sev or Omapodi is ready!

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Expert Tips

  • Be very careful while adding water as the dough consistency is very important.
  • Always check by dropping a small pinch of dough before pressing to check if oil temperature is perfect. If it comes up steadily then you can start pressing.
  • While pressing make sure to press in concentric circles and only a thin layer.
  • Gentle flip over and cook. Omapodi does not take much time just a few seconds each side is enough.
  • Do not let the dough rest for more time as it will get dry and pressing will be very difficult. If it takes time then cover the dough with a wet cloth. Still if its difficult to press through, then sprinkle a little water to loosen the dough but very little.
  • I used my idiyappam press as I like my sev to be very fine. You can either use a big hole press or small one as you like it.

Storing and Serving Suggestion

Always cool down completely before storing. Store it in a dry airtight container.

Omapodi can be served along with tea and had as such or can be used as a garnish for chats.

FAQs

1.What is Omapodi?

Omapodi is a crispy south indian snack made with besan flour, rice flour, butter and ajwain as main flavour. Ajwain or carom seeds is called as omam in tamil hence the name ‘omapodi’

2.Sev is brittle and breaks while frying. Why?

If butter is more you may not get perfect continuos threads while pressing. In that case add little more flour,sprinkle little water mix well and try again.

3.Dough is hard to press.What to do?

If the dough is to tight then pressing may be difficult. Sprinkle little water to make it loose then try again. If the dough becomes too loose, the sev may drink more oil so be careful.

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