Soy-Free Omapodi
Crunchy, golden, and irresistibly flavorful, this Soy-Free Omapodi is a delicious twist on a classic South Indian snack made without soy-based ingredients. Crafted with a base of chickpea flour (besan) and rice flour, this gluten-free recipe features the aromatic punch of carom seeds, earthy turmeric, and a hint of red chili powder for a subtle kick. Perfectly spiced and fried to crispy perfection, this snack is shaped using a traditional sev maker or murukku press, resulting in delicate, noodle-like strands. Whether enjoyed on its own or paired with a steaming cup of tea, this omapodi is an easy-to-make crowd-pleaser that stays fresh in an airtight container for days. Ideal for festive occasions or everyday snacking, its quick prep time and addictive texture make it a must-try for lovers of Indian snacks!
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Recipe Information
Ingredients
- 200 grams Chickpea flour (Besan)
- 50 grams Rice flour
- 1 teaspoon Carom seeds (Ajwain)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Salt
- 2 tablespoons Ghee or butter
- 120 milliliters Water
- 500 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl, add chickpea flour, rice flour, carom seeds, turmeric powder, red chili powder, asafoetida, and salt. Mix well to ensure all the ingredients are combined evenly.
Warm the ghee or butter slightly and add it to the flour mixture. Mix well with your fingers until the mixture resembles coarse crumbs.
Gradually add water little by little and knead to form a smooth dough. The dough should be pliable but not sticky. Adjust the water quantity as necessary.
Heat vegetable oil in a deep pan over medium heat. To check if the oil is hot enough for frying, drop a small piece of dough into it; if it sizzles and rises to the surface gradually, the oil is ready.
While the oil is heating, take a murukku press or sev maker with a thin-holed disc and fill it with a portion of the dough.
Press the dough directly into the hot oil in a circular motion, taking care not to overcrowd the pan. Fry on medium heat until golden and crisp, turning occasionally for even cooking.
Once done, remove the omapodi from the oil with a slotted spoon and drain on paper towels. Repeat the process with the remaining dough.
Allow the omapodi to cool completely before storing it in an airtight container. Serve as a snack or with a cup of tea.
Nutrition Facts
Calories |
5520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 543.1 g | 696% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2495 mg | 108% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 21.9 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1852 mg | 39% | |
*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.
