Omapodi
Discover the irresistible crunch and aromatic flavors of homemade Omapodi, a classic South Indian snack perfect for festive celebrations or anytime indulgence. Made from a blend of besan (gram flour) and rice flour, this golden sev is infused with the warm, earthy taste of ajwain (carom seeds), a hint of spice from red chili powder, and the subtle umami of hing (asafoetida). Butter or ghee adds richness to the dough, which is expertly pressed through a murukku maker and fried to crispy perfection. Omapodi is not only quick to prepare, with just 15 minutes of prep time, but also versatile—enjoy it on its own, as a topping for chaats, or paired with tea. Whether you’re crafting savory homemade snacks or celebrating Diwali traditions, this easy recipe ensures freshness and unbeatable flavor in every bite. Perfectly spiced, beautifully crunchy, and wonderfully addictive!
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Recipe Information
Ingredients
- 2 cups Besan (Gram Flour)
- 0.5 cups Rice Flour
- 1 teaspoon Ajwain (Carom Seeds)
- 1 teaspoon Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- 0.25 teaspoon Hing (Asafoetida)
- 1 teaspoon Salt
- 2 tablespoons Butter (or Ghee)
- as needed Water
- for deep frying Oil
Instructions
In a large mixing bowl, combine besan, rice flour, ajwain, red chili powder, turmeric powder, hing, and salt.
Melt the butter (or ghee) and add it to the flour mixture. Mix thoroughly until the butter is well incorporated.
Gradually add water, little by little, to the flour mixture and knead to form a soft yet firm dough. The dough should be smooth and pliable, not too sticky or dry.
Heat oil in a deep frying pan over medium heat. Ensure there’s enough oil for deep frying.
Attach the omapodi mold (sev mold) to the murukku press or a device that's appropriate for forming thin noodles. Grease the inside of the press lightly with oil.
Fill the prepared dough into the mold.
Once the oil is hot (you can test by dropping a small piece of dough into it; it should float to the surface immediately), carefully press the dough into the hot oil in a circular motion, creating a single layer.
Fry the omapodi till they are lightly golden in color. Flip as necessary for even cooking.
Remove from oil using a slotted spoon and drain excess oil on a paper towel.
Continue the process with the remaining dough, ensuring the oil remains adequately hot for each batch.
Once cooled, store the omapodi in an airtight container to maintain freshness and crispness.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 27.2 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 159 mg | 12% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2299 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
