Sugar-Free Omapodi
Craving a crispy, savory snack without added sugar? This **Sugar-Free Omapodi** recipe is the perfect guilt-free indulgence! Made with the wholesome goodness of **besan (gram flour)** and a hint of **rice flour** for added texture, this traditional South Indian snack is flavored with aromatic spices like **ajwain (carom seeds)**, **asafoetida**, and a touch of **red chili powder** for a gentle kick. The dough is effortlessly prepared, then pressed through a sev maker and deep-fried to golden perfection, resulting in a crunchy treat that’s ideal for festive gatherings or an afternoon bite. Quick to prepare with just 10 minutes of prep and a short cooking time, this omapodi stays fresh for up to a week when stored in an airtight container, making it a perfect make-ahead snack. Whether you're following a sugar-free diet or simply enjoy light, crispy savories, this omapodi will soon become your go-to recipe!
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Recipe Information
Ingredients
- 1 cup Besan (gram flour)
- 1 tablespoon Rice flour
- 0.5 teaspoon Ajwain (carom seeds)
- 0.25 teaspoon Asafoetida (hing)
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 1 tablespoon Butter
- 0.5 cup Water
- 2 cups Oil
Instructions
In a mixing bowl, combine the besan (gram flour), rice flour, ajwain, asafoetida, turmeric powder, red chili powder, and salt.
Add the butter to the dry ingredients and mix well until the mixture becomes crumbly.
Gradually add the water to the flour mixture, kneading to form a soft, smooth dough. The dough should not be sticky, but just smooth enough to squeeze through the sev mold.
Heat the oil in a deep pan on medium heat. To check the oil temperature, drop a small piece of dough into the oil; if it rises to the surface quickly with bubbles, the oil is ready.
Fill a sev maker with the dough using the fine hole plate. Press into the hot oil in a circular motion to form thin layers. Do not overcrowd the pan.
Fry the omapodi until it turns golden and crispy, around 2-3 minutes. Flip once halfway through to optimize even cooking.
Once cooked, remove from the oil and drain on a paper towel to absorb excess oil.
Allow the omapodi to cool completely before breaking it into pieces and storing in an airtight container for a week.
Nutrition Facts
Calories |
4596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 468.5 g | 601% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 13.7 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1131 mg | 24% | |
*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.
