Omapodi with hot tea / coffee, is a perfect evening snack during weekends. I usually prepare this often and also for Diwali along with some other snacks. Again, my dear readers living in abroad, if you don't have the omappodi nazhi (Omappodi press and mould) then make sure that you get the one when you visit India :-)
|Preparation time||20 mins|
|Cooking Time||40 mins|
|Recipe Cuisine||South Indian|
|Rice Flour||2 Tablespoon|
|Gram Flour||1 Cup*|
|Omam / Ajwain / Carom seeds||1 handfull|
- Soak the omam in water for 15 mins.
- Then grind the omam by adding water. Strain the ground omam and take the strained water and keep it aside
- Take rice flour,gram flour,salt,butter and hing in a big bowl
- Mix all the ingredients using the strained omam water in a vessel
- Add water and make the flour into a chapati like dough
- Heat oil in a heavy bottomed pan, and when the oil is hot add a little piece of dough to check for the hotness. When the dough raises immediately then the oil is ready for frying
- Put 1 hand full of dough in a press, and close the press with Omappodi mould. Squeeze the dough to a big circle.
- Deep fry the Omappodi in low flame till it is crisp and turns golden brown color.
- Take it out and place it in a oil strainer with a paper towel to remove excess oil and allow it to cool.
- Store it in a air tight container and serve.
- The delicious Omappodi is ready to serve.
- Make the dough little sticky. If the dough is too dry, then it will be very hard to squeeze
- Don't add too much of omam as it will give a bitter taste to ommapodi
- If the Omapodi becomes red color while frying, then reduce the flame to medium and cook the rest of ommapodi. Its always a best practice to heat up the oil and then keep the flame in medium while the omapodi is frying.