Omapodi is a crispy South Indian savory snack made using besan flour, rice flour, butter with the flavor of ajwain. Omapodi also called Sev is a great tea time snack and can be used for garnishing chats too. Omapodi Recipe is explained in this post with step by step pictures and video.
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
Omam in tamil means Ajwain seeds so Omapodi translates to fine threads of sev with ajwain flavor. 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.
The taste of ajwain is the best in Omapodi and this snack is one of my favorites that I make it once in a while apart from festivals. Sev in English, Omapodi in Tamil and Karapusa in Kanada known by different names this is one of the must have festival snack.
Sev is a popular Indian snack made from chickpea flour (besan), rice flour along with spices. It is a crispy and crunchy snack that all ages will enjoy. Enjoy your homemade sev as a snack by itself or as a garnish for chaats like dahi puri, bhel puri, papdi chat etc.
More teatime snacks
Video
Omapodi Press
Idiyappam press is used for making omapodi or sev. The disc at the bottom is interchangeable – I use the same idiyappam press and disc for making omapodi or sev. This press is readily available in stores and online too.
I have the press in wood, bronze and steel but always end up using my bronze press as it is easy to press without any difficulty. If you are new and want to buy one I would recommend buying a bronze press.
Omapodi Ingredients
- Flour – A perfect ratio of gram flour and rice flour gives crispy omapodi.
- Butter – Butter is added to give a soft melt in the mouth texture. Use fresh butter which is in room temperature.
- Ajwain – Ajwain or omam or carom seeds is the main flavoring in omapodi. Roasting and grinding makes the seeds brings out more flavor.
- Turmeric powder – Turmeric powder not only gives good color, it also gives a mild flavor too.
- Oil – Hot oil is added to make the dough as it helps in making omapodi more crispy.
How to make Omapodi Step by Step
1.Dry roast 1 heaped teaspoon ajwain for 2 mins till nice aroma comes. Switch off and cool down.
2.Then add ajwain seeds to mixer jar along with little water say 1/4 cup.
3.Blend it well.
4.Then filter the ajwain water and keep aside.
5.To a sieve add 1 cup besan flour, 1/4 cup rice flour. Sieve it well, discard the remains.
6.Add 1/4 teaspoon turmeric powder, filtered ajwain water, 1/2 teaspoon hot oil, 1 tablespoon butter, required salt.
7.Mix this well first.
8.Add water little by little.
9.Mix well to form a soft slightly sticky dough. Make logs like this and keep it ready.
10.Grease the press with oil and then fill it with the dough till 3/4th.
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.
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.
13.Cook until golden and crisp. Use a slotted ladle to remove. Drain in tissue.
14.Repeat to finish. Finally break it gently then store.
15.Plain Sev or Omapodi is ready! Store in an airtight container.
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.
- Gently flip over and cook. Omapodi does not take much time just 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 flavor. 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 continuous 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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📖 Recipe Card
Omapodi | Sev Recipe
Ingredients
- 1 cup besan flour
- 1/4 cup rice flour
- 1 tablespoon butter at room temperature
- 1 heaped teaspoon ajwain
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon hot oil
- salt to taste
- oil for deep frying
- water as needed
Instructions
-
Dry roast 1 heaped teaspoon ajwain for 2 mins till nice aroma comes. Switch off and cool down.
-
Then add ajwain seeds to mixer jar along with little water say 1/4 cup.
-
Blend it well.
-
Then filter the ajwain water and keep aside.
-
To a sieve add 1 cup besan flour, 1/4 cup rice flour. Sieve it well, discard the remains.
-
Add 1/4 teaspoon turmeric powder, filtered ajwain water, 1/2 teaspoon hot oil, 1 tablespoon butter, required salt.
-
Mix this well first.
-
Add water little by little.
-
Mix well to form a soft slightly sticky dough. Make logs like this and keep it ready.
-
Grease the press with oil and then fill it with the dough 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. Press in concentric circles and only a thin layer.
-
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.
-
Cook until golden and crisp. Use a slotted ladle to remove. Drain in tissue.
-
Repeat to finish. Finally break it gently then store.
-
Plain Sev or Omapodi is ready! Store in an airtight container.
Video
Notes
- 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.
- Gently flip over and cook. Omapodi does not take much time just 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.
Nutrition
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