Omappodi Recipe

Crispy fried Gram flour noodles spiced with carom seeds is one of the popular SouthIndian snack. Kids might want to eat some crunchy and crispy snack during holidays or even they return back from their school. this is one of the kids favourite snack. we can make Omapodi quickly with the ingredients that are mostly available in any Indian Kitchen.
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 :-)

Quick Video Version

Video with Voice over

Omapodi Recipe
Omapodi Recipe

Preparation and Yield:
Preparation time20 mins
Cooking Time40 mins
Recipe CategorySnacks
Recipe CuisineSouth Indian

Omapodi Recipe
Omapodi Recipe

Rice Flour2 Tablespoon
Gram Flour1 Cup*
Omam / Ajwain / Carom seeds1 handfull
SaltTo Taste
HingA Pinch
OilFor Frying
Butter2 Tablespoon

* 1 Cup = 250ml
Accessories Required:
Omappodi Press**
Omappodi Mould
** There are easy press and mould available in shops which will have nozzle quite easier to squeeze out dough into the oil. 
  1. Soak the omam in water for 15 mins.
  2. Then grind the omam by adding water. Strain the ground omam and take the strained water and keep it aside
  3. Take rice flour,gram flour,salt,butter and hing in a big bowl
  4. Mix all the ingredients using the strained omam water in a vessel
  5. Add water and make the flour into a chapati like dough
  6. 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
  7. Put 1 hand full of dough in a press, and close the press with Omappodi mould. Squeeze the dough to a big circle.
  8. Deep fry the Omappodi in low flame till it is crisp and turns golden brown color.
  9. Take it out and place it in a oil strainer with a paper towel to remove excess oil and allow it to cool.
  10. Store it in a air tight container and serve.
  11. The delicious Omappodi is ready to serve.
  1. Make the dough little sticky. If the dough is too dry, then it will be very hard to squeeze
  2. Don't add too much of omam as it will give a bitter taste to ommapodi
  3. 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.


Post a Comment

Dear Mami,

I tried the omappadi and it came out very well. But it was very difficult to squeeze the dough from the press. That took me a long time. I made the dough as per your instructions. Why is it so?

Hi Sudha, thanks for the comments. If you feel difficult to squeeze, you can sprinkle water and knead it again and then try pressing it. Adding little more water will make our pressing simpler. But if the dough is hard, pressing will be difficult, but frying of the ommapodi will be easy as water is less in the dough and it will not become reddish color while frying in the oil. For any crips, it is mandatory that we keep the flame in low to fry it nicely and deeply without making them reddish.

Thanks mami. I'll try adding a little water next time.

Hi mami can you please post the picture of the achu you used

Omapodi with filter coffee.. Wow!! Perfect snack for evening..

Omapodi came out very well. Thank you mami

Tried omamapodi came out very well...thanks..You are my cooking guru mami...

Found it quite different thanks for sharing :)

hi maam,
can i substitute corn flour instead of rice flour as i have run out of rice flour for the moment.

Hello, You can certainly try with Corn flour.. We are using rice flour for binding.. we can use corn flour also for the same purpose. However i haven't tried it in the past.

Fantastic narration mami :) good background music so nice to hear. And most important awesome ommapodi receipe :) going to try this out immediately.



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