Omappodi is a classic South Indian snack, particularly popular during the festive season of Diwali. These deep-fried, crispy treats are made from a simple dough of gram flour, rice flour, and spices. They are extruded into intricate shapes and then fried until golden brown.
Omappodi is a versatile snack that can be enjoyed on its own or paired with a cup of tea. It's a perfect way to add a touch of tradition to your Diwali celebrations. Let's dive into the recipe and learn how to make this delicious snack at home.
How to get perfect Omapodi (Sev)?
- Omam Balance: While Omam is a key ingredient, adding too much can make the Omappodi bitter. Use the recommended amount to maintain the perfect flavor balance.
- Dough Consistency: The dough should be soft and slightly sticky. Avoid making it too stiff or dry, as this will make it difficult to extrude through the murukku press.
- Oil Temperature: The oil temperature is crucial. It should be hot enough to fry the Omappodi quickly, but not too hot, or they will burn.
- Frying Time: Fry the Omappodi in batches to maintain the oil temperature. Don't overcrowd the pan.
- Draining Excess Oil: Once fried, drain the Omappodi on paper towels to remove excess oil.
- Storage: Store the cooled Omappodi in an airtight container to maintain its crispiness.
By following these tips, you can make delicious Omappodi that will impress your family and friends.
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Recipe Card:
Omapodi Recipe | Sev Recipe | Diwali Snacks
Equipments Needed
- Murukku Press and Omapodi Mould
- Heavy Bottomed Pan
- 1 Mixing Bowl
Servings: 250 gms
Calories: 250kcal
Crispy, crunchy Omappodi, a Diwali delight! Learn how to make this delicious South Indian snack at home. Easy to follow recipe, perfect for tea time or festive occasions. Get ready to indulge in the authentic taste of homemade Omappodi.
Print Recipe
Ingredients
- 1 Cup Gram Flour (Besan / Chickpea Flour) 1 Cup - 250ml
- ¼ Cup Rice Flour
- 3 tablespoon Ajwain / Carom Seeds / Omam
- ½ teaspoon Salt Adjust As needed
- a Pinch Asafoetida (Asafetida / Hing)
- 1 tablespoon Butter
- 2 Cups Oil For Deep Frying
Instructions
Preparing Omam Water
- Soak omam seeds in water for 15 minutes.3 tablespoon Ajwain / Carom Seeds / Omam
- After 15 minutes, strain the water from omam seeds.
- Grind the soaked and strained Carom seeds into a fine paste using fresh water.
- Add the ground Carom seeds paste to a strainer and squeeze the carom seeds water out of the paste.
Preparing Omapodi Dough
- Take rice flour,gram flour,salt,butter and hing in a big bowl. Mix all the ingredients.1 Cup Gram Flour (Besan / Chickpea Flour), ¼ Cup Rice Flour, ½ teaspoon Salt, 1 tablespoon Butter, a Pinch Asafoetida (Asafetida / Hing)
- Add the strained omam water little by little and knead it to a smooth dough
Deep Frying
- Heat oil in a heavy-bottomed pan. Test the oil temperature by adding a small piece of dough; it should sizzle and rise immediately when the oil is hot enough.2 Cups Oil
- Use the Idiyappam mould and place it inside the murukku press.
- Place 2 handful of dough into the murukku press, then attach the omapodi mold.
- Position the press directly over the hot oil and squeeze to form large omapodi circles.
- Deep-fry the omapodi over low heat until golden brown and crisp.
- Remove the fried omapodi, drain on paper towels, and let cool.
- Once cool, store the omapodi in an airtight container. Enjoy!
Video
Notes
-
How to get perfect Omapodi (Sev)?
- Omam Balance: While Omam is a key ingredient, adding too much can make the Omappodi bitter. Use the recommended amount to maintain the perfect flavor balance.
- Dough Consistency: The dough should be soft and slightly sticky. Avoid making it too stiff or dry, as this will make it difficult to extrude through the murukku press.
- Oil Temperature: The oil temperature is crucial. It should be hot enough to fry the Omappodi quickly, but not too hot, or they will burn.
- Frying Time: Fry the Omappodi in batches to maintain the oil temperature. Don't overcrowd the pan.
- Draining Excess Oil: Once fried, drain the Omappodi on paper towels to remove excess oil.
- Storage: Store the cooled Omappodi in an airtight container to maintain its crispiness.
Nutritional Info
Nutrition Facts
Omapodi Recipe | Sev Recipe | Diwali Snacks
Amount Per Serving (0.25 Cup)
Calories 250
Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 24g8%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
PREPARING OMAM WATER
- Soak omam seeds in water for 15 minutes.
- After 15 minutes, strain the water from omam seeds.
- Grind the soaked and strained Carom seeds into a fine paste using fresh water.
- Add the ground Carom seeds paste to a strainer and squeeze the carom seeds water out of the paste.
PREPARING OMAPODI DOUGH
- Take rice flour,gram flour,salt,butter and hing in a big bowl. Mix all the ingredients.
- Add the strained omam water little by little and knead it to a smooth dough
DEEP FRYING PROCESS
- Use the Idiyappam mould and place it inside the murukku press.
- Place 2 handful of dough into the murukku press, then attach the omapodi mold.
- Position the press directly over the hot oil and squeeze to form large omapodi circles.
- Deep-fry the omapodi over low heat until golden brown and crisp.
-
Remove the fried omapodi, drain on paper towels, and let cool..
