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.
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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Cuisine: Indian, South Indian, Tamil Nadu, Tamilnadu
Equipments Needed
Murukku Press and Omapodi Mould
Heavy Bottomed Pan
1 Mixing Bowl
Prep Time: 5 minutesminutes
Cook Time: 30 minutesminutes
Soaking Time: 15 minutesminutes
Total Time: 50 minutesminutes
Servings: 250gms
Calories: 250kcal
Author: Sowmya Venkatachalam
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.
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 tsp Salt, 1 tbsp 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.
By following these tips, you can make delicious Omappodi that will impress your family and friends.
Nutritional Info
Nutrition Facts
Omapodi Recipe | Sev Recipe | Diwali Snacks
Amount Per Serving (0.25 Cup)
Calories 250Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 24g8%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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.
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.
Thanks
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.
The recipe was so easy.It came out very well.Thank You.
romba nanna vandhudhu mami…made just now..:-). thanks so much
So glad to hear 🙂 thank you!